Preparation

• Cut the pumpkin into sections and peel it. Then, dice it into cubes approximately 2 cm per side.
• Peel the potatoes and dice them into cubes the same size as the pumpkin.
• Finely chop the onions and slice the garlic cloves.
• In a deep pot, add a little oil and a tablespoon of butter. Over low heat, sauté the onions along with a few cubes of pumpkin and potato for about 10 minutes, stirring occasionally.
• When the onions begin to soften, add the sliced garlic and continue cooking for 2 more minutes.
• When the pumpkin cubes are almost disintegrated, add the rest of the pumpkin and the potatoes. Fill the pot with enough water to cover the vegetables and let it boil for 1 hour, stirring occasionally with manual beaters.
• Grind the cloves using a mortar and pestle until they are very fine.
• When there are 5 minutes left to complete the boiling time, add the spices and salt to taste.
• If there appears to be excess water, let it boil for an additional 30 minutes to evaporate the excess. It is important not to remove too much water, as the pumpkin and potato have disintegrated and we could lose a lot of substance. The decision can be adjusted according to consistency preferences.
• Blend until you achieve a smooth texture. If water was removed earlier, add it gradually until the desired texture is achieved.
• When serving, a drizzle of oil can be added over each plate to enhance the flavor.