Pumpkin flan on a bed of leeks

Ingredients for 6 servings:

• 500 g pumpkin(s)
• 1 small onion(s)
• 3 garlic cloves
• 1 tsp curry
• 20 g butter
• 3 eggs
• 200 ml sour cream
• 20 g Parmesan, grated
• Salt
• black pepper
• 2 stalk(s) leeks
• 10 g butter
• 1 bunch of chives
• 3 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 tsp mustard
• 1 tsp honey
• Salt
• black pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

delicate starter with a hint of curry

Peel, deseed, and grate the pumpkin. Sauté the pumpkin shavings in butter, cover, and simmer with a little water for about five minutes. The pumpkin should remain relatively firm, as it will then be used as flan in the oven. Chop the onion and garlic cloves and fry in butter until translucent. Briefly fry the curry powder and then finely purée everything with the cream, eggs, and Parmesan cheese. Add to the pumpkin mixture, mix well, and season with salt and pepper. Pour into buttered molds or cups and cook in a water bath in the oven at 170°C for about 40 minutes. To prevent the surface from getting too dark, cover with aluminum foil. Check with a toothpick whether the flan is cooked through. If nothing sticks after pricking, everything is fine. Cut the white part of the leek strips into four-centimeter pieces and cut into the thinnest strips possible. Cook briefly in a little butter. Combine the oil, vinegar, mustard, honey, salt, pepper, and finely chopped chives to make a salad dressing and pour over the warm leek strips. Let stand for ten minutes. Turn the pumpkin flan out onto a bed of leeks and serve warm.