Shared by Tsivia Tobi
![Mashed pumpkin in textured bowl on large tray, atop pink tablecloth.](https://images.prismic.io/jewishfoodsociety/89081e3c-d3e0-4e33-b276-ce440a3617c7_Mashed-Sweet-Potatoes-1-lowres.jpg?auto=compress,format&rect=22,0,1456,1001&w=1600&h=1100)
This recipe was shared by Tsivia Tobi. Read more about her family in "Keeping a Couscous Tradition Alive — Even When There’s No Couscous in Sight" and try her recipes for merget kaski (vegetable soup with bulgur), kofta (meat patties), and turshi (pickled vegetables).
In a medium pot, bring 2 quarts of water to a boil. Add pumpkin and cook until soft, about 15 minutes.
Drain water from pumpkin, transfer to a large bowl and let cool for 10 minutes.
Add the lemon juice, olive oil, garlic, salt and paprika and mash together using a fork or potato masher until smooth.
Serve room temperature or chilled with Merget Kaski & Kofta.