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Pumpkin Puree, Vegan

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Pumpkin Puree, Vegan

The perfect pumpkin puree, vegan recipe with a picture and simple step-by-step instructions.

  • 1 Hokkaido pumpkin
  • 1 tbsp Rapeseed oil
  • 1 Clove of garlic
  • 100 ml Vegetable broth
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sultanas
  • 1 Msp Freshly grated nutmeg
  • Dried chilli
  • Salt pepper
  • Freshly squeezed lemon juice
  • Pumpkin seed oil
  1. Wash the pumpkin, cut into eighths, core and cut into small cubes. Finely chop the garlic.
  1. Heat the rapeseed oil in a saucepan, fry the pumpkin meat and garlic in it. Deglaze with the vegetable stock and cook until soft with the lid closed. Switch off the stove.
  1. Add spices and puree with a magic wand until creamy, season to taste. Stir in the pumpkin seeds, sultanas and lemon juice. Arrange and drizzle with pumpkin seed oil.
Dinner
European
pumpkin puree, vegan

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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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