John Myers
Ingredients for 4 servings:
- 1 kg pumpkin(s) (preferably Hokkaido or Nutmeg)
- 2 tsp oil
- 4 tbsp sugar
- 250 g cranberries, frozen
- 2 star anise
- ½ tsp all-spice
- 200 ml vegetable stock
- 4 tbsp sour cream
- Coriander leaves, fresh or powdered
- salt and pepper
- 4 spring onions
- 300 g mushrooms or mushrooms of your choice
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cut the pumpkin in half, remove the seeds, and cut the flesh into approximately 2 cm cubes. The skin can be eaten if it’s Hokkaido; otherwise, peel it. Heat the oil in a non-stick pan, add the pumpkin cubes, and fry for about 5 minutes. Season with salt and pepper and sprinkle with the sugar. Once the sugar melts, stir in the cranberries. Add the star anise, allspice, and the stock and simmer for another 10 minutes. Remove the pan from the heat. Trim the spring onions and cut into 1 cm pieces. Wash the mushrooms, trim them, and cut them into pieces or slices. Wash the cilantro, shake it dry, and roughly chop it. In a second pan, fry the mushrooms and spring onions over high heat for 2 to 3 minutes. Add the mushroom and leek mixture to the pumpkin ragout and let it simmer for 5 minutes. Add the sour cream and cilantro and season to taste. Tastes good on its own or with roasted pork fillet.
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