2,100 puree recipes

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Pureed peanut soup with butternut squash, potatoes, and coriander, topped with crispy cornmeal-crusted baked okra croutons. West African inspired and velvety rich.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Mini almond cheesecakes with a ground almond crust, no-bake cream cheese filling, and fresh peach puree sauce. Light, frozen, and individually portioned.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Cream of spinach soup pureed silky-smooth with butter-sauteed onion, celery, chicken broth, sherry, and a finishing splash of cream and nutmeg. The classic French-style starter soup.

Baked rice pudding infused with instant coffee and studded with sweet stewed figs. Served warm with vanilla whipped cream, this old-fashioned dessert is pure comfort in a bowl.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Fudgy brownies lightened with prune puree instead of butter, topped with a chewy coconut macaroon layer and a chocolate drizzle. A two-in-one treat that's richer and more wholesome than it looks.

Mango sour cream pie: a silky, tropical custard of pureed ripe mango and tangy sour cream, brightened with lime and set in a crisp baked crust. A make-ahead summer pie where sour cream balances the sweet mango.

Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.