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Roasted pumpkin, zucchini and carrot puree



8 portion(s)

Roasted pumpkin, zucchini and carrot puree

  • 450 g pumpkin, peeled and roughly chopped
  • 35 g olive oil
  • 250 g zucchini
  • 110 g carrot
  • 110 g water

Recipe's preparation

  1. Preheat oven to 180[size= 16px; font-family: Calibri, sans-serif; line-height: 1.5]°[/size][size= 12px; line-height: 1.5]C. [/size][size= 12px; background-color: #ffffff; line-height: 1.5]Line a baking tray with baking paper.[/size]
  2. Place pumkin onto baking baper and drizzle with 15 g of olive oil. Toss pumpkin to ensure that every piece is coated evenly. Roast for 35 minutes.
  3. Chop zucchini and carrot into 2-3 cm pieces.
  4. Place zucchini, carrot and water into mixing bowl and cook 15 minutes /100 C/speed 2.
  5. Blend 30 sec/speed 7 or until desired consistency is achieved.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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