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Pumpkin pan

updated

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Ingredients for 2 servings:

  • 1 small Hokkaido pumpkin(s)
  • 4 tbsp oil
  • 1 tbsp vegetable broth, instant
  • 50 ml water
  • 100 ml coconut milk
  • 1 pack of cheese (grilled and baked cheese, Mediterranean)
  • 1 tsp thyme
  • ½ tsp paprika powder, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple and vegetarian

Hollow out the pumpkin and cut the flesh into bite-sized pieces. Brown it in a pan with oil. Season with vegetable stock, paprika, and thyme. Pour in the water and coconut milk and bring to a boil briefly. Dice the grilled and baked cheese and add. Purée to taste or leave in chunks.

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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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