in Recipes

Cream pumpkin

updated

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Ingredients for 3 servings:

  • 1 pumpkin(s) of your choice
  • 1 onion(s)
  • 2 garlic cloves
  • 1 shot of vinegar
  • 2 tbsp paprika powder
  • 1 tbsp tomato paste
  • salt and pepper
  • 1 bunch lovage
  • 100 ml vegetable stock for pouring
  • 1 pinch of chili
  • 1 cup sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Served with beef schnitzel and parsley potatoes

Divide and hollow out the pumpkin, then peel and coarsely scrape. Finely chop the onion and garlic. Sauté the onion and garlic in a deep saucepan until golden brown, then add the paprika and tomato paste. Deglaze with the vinegar and pour in a little stock. Add the pumpkin, season well, and add the finely chopped herbs. Simmer for a few minutes until the pumpkin is soft. At the end of the cooking time, stir in a cup of sour cream. If you like, you can also garnish the pumpkin with fresh dill.

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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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