Pumpkin Cous Cous with Pumpkin Sauce, Carrot Strips and Swiss Chard

Clean the carrots and slice them into strips. Sweat in butter or sesame oil (about 2 minutes) and season with salt, black pepper and a pinch of sugar. Keep warm.

Cut the onion into small cubes and sauté in butter. Add the chopped chard and season with salt, white pepper, garlic and - if you want - a pinch of sugar. Just let it collapse, finish and keep warm.

Cut the pumpkin in half, remove the seeds with a spoon and use a very fine slicer to cut off a few cracks. Cut the remaining pumpkin into cubes. Steam with onion, garlic and a little butter until soft. Season with salt, pepper and thyme. Remove half of the finished pumpkin ragout and puree, add some water or cream to make a creamy sauce.

Let the cous cous soak in hot water, stir in a little butter and mix with the pumpkin cubes.

Mix the pumpkin wedges with a little sesame oil and fry them very hot until crispy, can also be used in the oven under the grill. Then season with salt.

Arrange, place the pumpkin crosses on the cous cous and sprinkle some sesame seeds (roast without fat) over them. Finished!