Pumpkin Puree
4 servings
60 minutes
Pumpkin is lucky with the Americans. They love this vegetable with selfless love, they cook it this way and that, not sparing any effort, time, or rare ingredients for pumpkin. This recipe for pumpkin puree is just one of them. There is cinnamon, which emphasizes the sweetness of the pumpkin, and ground ginger, which gives it character, and thyme with olive oil and parmesan, which prevent this dish from falling into the dessert category. An important nuance: before you start cooking, find exactly the pumpkin that you like the most .
1
Cut the pumpkin into sections and scoop out the seeds with a spoon.
- Pumpkin: 2 kg
2
Drizzle the pumpkin flesh with vegetable oil, sprinkle with salt, sugar, cinnamon, and ground ginger, and place thyme sprigs on top of the pumpkin.
- Vegetable oil: 30 ml
- Salt: to taste
- Sugar: 20 g
- Cinnamon: 1 teaspoon
- Ground ginger: 1 teaspoon
- Thyme: 5 g
3
Place the pumpkin on a baking sheet and send it to an oven preheated to 180 degrees for 40–60 minutes.
4
In a dry pan, roast the peeled pumpkin seeds until golden.
- Pumpkin seeds: 15 g
5
Separate the pumpkin flesh from the skin and place it in a blender.
6
Add grated parmesan and olive oil to the blender, blend the pumpkin until pureed. Season with salt and pepper to taste.
- Grated Parmesan cheese: 100 g
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
7
Place the ready puree on a plate, add parmesan and seeds.
- Grated Parmesan cheese: 100 g
- Pumpkin seeds: 15 g