Sweet Pumpkin Cream

Ingredients

• 1 small Hokkaido pumpkin
• 2 tbsp Yogurt (3.5% fat)
• 1 tsp bourbon vanilla
• 10 ml gin
• 1 tsp salt
• 100 g sugar

Instructions

1. 1.

   Wash the pumpkin, halve it, remove the seeds and cut into small cubes with the skin on. Place in a pot, add enough water to just cover the pumpkin, add 1 tbsp sugar, cover and cook until the pumpkin is very soft. Drain and set aside one cup of cooking liquid. Let cool completely.

2. 2.

   Blend the pumpkin with vanilla, gin, salt, and sugar in a blender. If the puree is too thick, gently stir in some cooking liquid until a smooth cream forms. Chill. Serve the cold pumpkin cream filled into glasses. It pairs well with whipped cream.