John Myers
Ingredients for 4 servings:
- 1 kg pumpkin(s)
- n. B. water
- 2 tbsp butter or margarine
- salt and pepper
- 1 pinch of nutmeg
- 3 tbsp parsley, chopped
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
for further processing or as a side dish in Creole style
Quarter the pumpkin, remove seeds and fibers with a spoon, peel the pumpkin if necessary, and cut into large cubes. To use in various dishes, the pumpkin flesh is almost covered with water (without salt), boiled for 10-15 minutes, and then pureed with a hand blender. If you want the puree to be thicker, drain the water first. There is also a Creole recipe for pumpkin puree as an accompaniment to curries: Peel the pumpkin, quarter it, and remove the seeds. Wash and cut into small pieces. Boil in salted water for about 15 minutes. Drain the cooking water and puree the pumpkin pieces. Place in a bowl and stir in a knob of butter or margarine with a wooden spoon. Season to taste and sprinkle with chopped parsley. Serve hot.
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