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🍽️ Pumpkin Lamb Puree

168 kcal · 30 min · 4 servings

Ingredients

• 200 g potatoes (2 potatoes)
• 400 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 80 g lamb meat
• 4 tbsp pear juice
• 4 tbsp rapeseed oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into small cubes.
4. 4. Wash the pumpkin.
5. 5. Remove the inside and seeds from the pumpkin.
6. 6. Cut the pumpkin into small cubes as well.
7. 7. Rinse the lamb meat under running water.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Cut the lamb meat into thin strips.
10. 10. Pour 250 milliliters of water into a pot.
11. 11. Bring the water in the pot to a boil.
12. 12. Add the potato cubes to the boiling water.
13. 13. Add the pumpkin cubes to the pot.
14. 14. Add the lamb meat strips to the pot.
15. 15. Set the stove to medium heat.
16. 16. Cover the pot with a lid.
17. 17. Let the ingredients cook for 15 minutes.
18. 18. Add a little more water if necessary.
19. 19. Remove the pot from the stove.
20. 20. Stir the pear juice into the mixture.
21. 21. Puree everything finely with a hand blender.
22. 22. Stir the oil into the puree.
23. 23. Feed one portion immediately.
24. 24. Freeze the remaining puree in portions.

Nutrition per serving

• kcal: 168
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 11 g