Pumpkin Puree Basic Recipe

Ingredients

• 800 g Hokkaido pumpkin
• Salt
• Pepper
• 4 tbsp olive oil
• 20 g Pumpkin Seeds
• 6 sprigs parsley
• 1 large garlic clove
• 1 tsp pumpkin seed oil
• 250 g mixed mushrooms (optional)
• 1 Shallot
• 1 sprig rosemary
• 125 ml Milk (1.5% fat)
• nutmeg
• 0.5 lemon

Instructions

1. 1.

   Wash the pumpkin thoroughly and dry it with a towel. Cut into quarters and remove the seeds. Place the flesh on a baking sheet, lightly salt, pepper, and drizzle with olive oil. Bake in a preheated oven at 200°C (fan: 180°C, gas: level 3) for about 55 minutes.

2. 2.

   Meanwhile, toast the pumpkin seeds in a dry pan until they puff up. Let them cool and finely chop.

3. 3.

   Wash the parsley, shake off excess water, pluck the leaves, and finely chop. Peel the garlic and also finely chop it.

4. 4.

   Mix the pumpkin seeds, parsley, and garlic with 2 tbsp olive oil and the pumpkin seed oil. Season with salt and pepper, then set aside.

5. 5.

   Clean the mushrooms and quarter or halve them depending on size. Peel and finely chop the shallot. Wash the rosemary, shake off water, pluck the needles, and roughly chop.

6. 6.

   Just before the end of the baking time, bring the milk to a boil with salt, pepper, and freshly grated nutmeg.

7. 7.

   Transfer the baked pumpkin with its skin into a food processor and blend on medium speed until smooth.

8. 8.

   Gradually add the milk while continuing to mix until you achieve a silky puree. Taste again with salt and pepper, then keep covered and warm.

9. 9.

   Heat the remaining oil in a heavy pan. Sauté the mushrooms over high heat until browned all around. Add the shallot and cook for another 2–3 minutes. Halve the lemon, squeeze out juice, and measure 2 tsp of it.

10. 10.

    Add the lemon juice with rosemary to the mushrooms. Season with salt and pepper and serve on plates. Spoon the pumpkin puree and prepared pumpkin seed oil over the dish.