pumpkin puree

Ingredients for 4 servings:

• 125 g Hokkaido pumpkin(s)
• 150 ml vegetable stock
• 20 g butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Recipe 2: Corn polenta patties on savoy cabbage cream with pumpkin, served with “Ras El Hanout” carrots and parsnip puree in quince sauce

Halve the pumpkin. Set one half aside. Deseed the pumpkin and dice it. Place it in a saucepan and pour in the vegetable broth. Add salt if desired. Turn on the pan and cook the pumpkin until it can be easily mashed with a fork. Strain the pumpkin and puree it finely with a blender or hand blender. Add the butter, salt, nutmeg, and pepper and puree again. Season to taste. Transfer to a piping bag, tie with string, and keep warm in a water bath. You can find a basic recipe for making vegetable broth here: https://www.chefkoch.de/rezepte/3746321569325637/Schnelle-Gemuesebruehe-Grundrezept.html