Pumpkin and potato mash with bacon and pumpkin seeds

Ingredients for 4 servings:

• 700 g pumpkin flesh, e.g. butternut or Hokkaido
• 500 g potatoes, floury
• 40 g pumpkin seeds
• 50 g bacon cubes, streaky
• 1 tbsp butter
• 200 ml cream
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the pumpkin and potatoes. Melt the butter in a saucepan. Sauté the pumpkin and potato cubes in it. Deglaze with cream, add a little salt, and simmer covered for 15-20 minutes. In the meantime, toast the pumpkin seeds in a dry pan, place them on a board, and break them up a little with a knife. Fry the bacon cubes in the hot pan until crispy. Transfer to a kitchen towel to remove any excess fat. Mash the vegetables with a potato masher. Add about half of the pumpkin seeds and bacon to the puree. Season again with salt, pepper, and nutmeg. Sprinkle the remaining pumpkin seeds and bacon cubes over the puree when serving.