Creamy Mashed Pumpkin with vanilla
Gourd Vibes Only
What is Creamy Mashed Pumpkin?
Forget mashed potatoes – this is the most delicious, smooth and creamy side you’ll ever taste. Creamy Mashed Pumpkin with vanilla is savoury, sweet, salty with a bit of a kick. It pairs beautifully with white meats, roasted vegetables and seafood (The chef paired it with his lemon butter grilled fish with parsley, get the recipe here).
You’ll love it if…
… you want a creamy base for a main, or a delicious side that will get you tons of compliments. *Chef’s Kiss*
I am your fairy godmother and you shall go to the ball! But now you’ll be waiting for your carriage to turn back into a pumpkin, just so you can make this creamy mashed pumpkin with vanilla.
I know that vanilla pumpkin might say pie to you, but trust me this mighty mash is actually an amazing savoury side. The roast pumpkin is subtly sweet, the vanilla is rich and then it is cut through with a saltiness and an unexpected pepper kick.
It’s so smooth, creamy and luxurious that I stick my finger in the bowl when Nelson leaves it unattended. Unsanitary I know, but it’s genuinely that good. If he manages to salvage any, it pairs beautifully with seafood, white meats or roast vegetables.
To the ball after all! And you can even leave with both of your glass slippers on, because who needs a prince when you have vanilla pumpkin mash?
Gather the Ingredients
Prep and Roast the Vegetables
Combine roughly cut pumpkin or butternut squash, carrots, olive oil, garlic, black pepper powder and nutmeg and mix for the spices and oil to coat the vegetables.
Bake for 40 minutes covered, and 5 minutes uncovered at 200℃ / 390℉.
Blend the Ingredients
In a food processor or a hand blender whizz together the baked vegetables with butter, cream and vanilla extract. Blend until smooth.
Serve and Enjoy!
- You can use sweet potato or butternut squash instead of pumpkin.
- You can pass it through a fine sieve or strainer to make it even smoother, like chef’s do when we serve it in a restaurant.
Creamy Mashed Pumpkin with vanilla
Equipment
- Food processor or hand blender
- Oven and Baking Tray
Ingredients
- 2 cups of pumpkin, roughly chopped you can use butternut squash instead of pumpkin
- ½ cup carrots, roughly chopped
- 2 cloves garlic, whole
- 1 teaspoon black pepper powder
- 1 tablespoon olive oil
- 3 tablespoons butter
- ¼ cup heavy cream
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 1 red chilli either Birds Eye / fresno chilli *Optional
- Salt to taste
Instructions
- Combine 2 cups of pumpkin or butternut squash, roughly cut, ½ cup carrots, roughly chopped, 1 tablespoon olive oil, 2 cloves of garlic, whole, 1 teaspoon black pepper powder and ½ a teaspoon nutmeg and mix so that the spices and oil coat the vegetables evenly.
- Preheat the oven to 200℃ / 390℉. Put the vegetable mixture on a lined baking tray, bake the vegetables covered with a foil for 40 minutes.
- Uncover and bake for another 5 minutes.
- Remove from the oven. In a food processor or a hand blender whizz together the baked vegetables with 3 tablespoons butter, ¼ cup heavy cream and ½ teaspoon vanilla extract. Blend until smooth.
- Adjust the seasoning to taste and serve.
Video
FAQ
How do I make vanilla pumpkin mash vegan?
To make it vegan, replace the butter with a plant-based alternative like vegan butter or olive oil, and use coconut cream instead of cream for richness.
What type of pumpkin is best for mash?
Choose sugar pumpkins or pie pumpkins, as they have a sweeter flavour and smoother texture compared to larger carving pumpkins. You can also use sweet potato or butternut squash.
How do I prevent my pumpkin mash from becoming watery?
Roasting the pumpkin instead of steaming or boiling it helps dehydrate the pumpkin, and intensifies the flavour.
What pairs well with vanilla pumpkin mash?
It pairs beautifully with roasted meats especially white meats like chicken, seafood like scallops or salmon, and earthy vegetables like Brussels sprouts or roasted carrots. The chef served it with lemon butter grilled fish.
Can I make vanilla pumpkin mash ahead of time?
This pumpkin mash will last three to five days in the fridge in an airtight container. When you’re ready to serve it, reheat it gently on the stove or in the microwave adding a little lemon or a vinegar based hot sauce to refresh the flavour.
What to serve with Creamy Mashed Pumpkin
Lemon butter grilled fish with parsley
Other pumpkin recipes
Caramelised Onion Galettes with goat’s cheese and pumpkin
Roasted Pumpkin Salad with pistachios and sumac grapefruit dressing
