My husband is really good at experimenting. He opens the fridge and sees ideas where I see ingredients from recipes past. With a random amount of leftover pumpkin, an over abundance of carrots, and a bit of broth about to go bad, he came up with this carrot-pumpkin purée. It’s a new favorite at our place. Got any of these items in your refrigerator? If not you probably will soon, so save this recipe for later:

Serves 3

Ingredients:

• 4 medium carrots
• 4 tbsp pumpkin puree
• ⅛ – ¼ c chicken broth/milk of your choice (amount varies based on carrot size)
• Salt and/or pepper to taste

Directions:

1. Bring a small pot of water to a boil. Meanwhile chop the carrots. Big chunks are fine. No fancy knife skills needed.While you wait you can throw together a salad to make this a complete meal. (Just don’t forget the protein and fat!)
2. Once the water’s boiling, add carrots, reduce heat, and simmer for 10 minutes.
3. Strain carrots into food processor and add pumpkin with ⅛ c of your liquid of choice. Scrape the sides, checking to see you have your desired consistency. If it’s still too chunky, add more chicken broth/milk and continue to blend.
4. Serve and enjoy!

How we’ve enjoyed this dish:

• BBQ Chicken and Green Beans over the Pumpkin-Carrot Purée
• Garlic Butter Salmon with Green Beans and Pumpkin-Carrot Purée (we had a lot of green beans that week too 😆)
• Almond-Crusted Chicken, Pumpkin-Carrot Purée, and a Kale Salad dressed with an Avocado Vinaigrette 

Now the challenge is to make a vegetarian or vegan dinner option. 🤔