Can`t resist this pumpkin puree!
This plump pumkin charmed me with its bright orange smile. I just couldn`t say no. Even though I have cursed it so many times trying to peel or cut it. Somehow all that cutting mess bores me. So, what can you do to fix it?
I just turned on my oven and placed the whole pumkin inside and roasted it for 30 minutes. After that, it was a dream to peel and cut. Pumpkin, you just got jumped!
I`m not one to be annoyed by a pumpkin! We have now become friends. Now, I`m really into it and I keep creating new recipes constantly.
Let`s start off with the pumpkin puree today. It`s beautiful side dish for meat, fish or can even be served as just a dip.
The key element are the roasted spices. They are the icing on the cake and at the same time very healthy. Tumeric has anti inflammatory properties, just as nigella sativa. Roasted in ghee (clarified butter) they can unfold their effects especially well.
For 4 people you need:
- 1 medium sized pumpkin
- 1 onion
- 1 clove of garlic
- 2 cm fresh gingerrot (grated)
- appr. 1 cup water
- 1 tsp tumeric
- 1 tsp nigella sativa
- 6-7 black peppercorns
- 1 tsp ground cumin
- 1 TL garam masala (Indian spice mix)
- a pinch of salt
- 1 tbsp ghee or butter
- creme fraiche for garnish
- some pumpkin seed oil
- some pink pepper berries
Turn you oven to 200°. Roast the pumpkin depending on its size for about 20 to 30 minutes, until a fork goes through easily. Cool down.
Chop the onion and the garlic. Slightly grind the peppercorns in the mortar with a pestle. Heat the ghee or butter, roast the onions with the spices, then roast the garlic and ginger along with them. As soon as the spices start to be fragrant, quickly take the pan off the heat.
As soon as the pumpkin has cooled down, you can easily peel and chop it . Add it to your food pocessor`s mixing bowl along with the onion and the spices and a bit of water. Puree finely and add more water if needed. Season to taste with salt and pepper. Put the puree into a serving bowl and add a bit of creme fraiche and sprinkle a few drops of pumpkin seed oil on top. Garnish with the red pepper corns, finely chop the chives and serve them with it.
Be unique and stay unique!
I love the look of this recipe. Looks like a touch of Asia or the Middle East in the selection of spices. I am curious about what sort of pumpkin you use and if you think this could be made with butternut squash which is easier for me to get here in England.
I enjoy your blog by the way.
Thank you very much my friend.