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Pumpkin Gorgonzola Sauce

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Ingredients for 4 servings:

  • 150 g pumpkin(s) (Hokkaido)
  • 1 shallot(s)
  • 2 garlic cloves
  • some curry
  • 250 ml vegetable stock
  • some oil
  • a few stalks of rosemary
  • some thyme stalks
  • 200g Gorgonzola
  • 50 g crème fraîche
  • some salt
  • some pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

great with pasta

Dice the onion and garlic, cut the pumpkin and any larger pieces. Sauté the onion and garlic in a pan with a little oil, add the curry, and let it brown slightly. Add the pumpkin and fry briefly. Deglaze with the stock and simmer on low heat for 30 minutes. When the pumpkin is 90% cooked, add the thyme and rosemary, and season well with salt and a little pepper. The pumpkin doesn’t need to be pureed—if you want a bit of a bite! Then stir the Gorgonzola into the sauce and mix with the crème fraîche until smooth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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