John Myers
Pumpkin Sauce
The perfect pumpkin sauce recipe with a picture and simple step-by-step instructions.
- 1 tbsp Peanut oil
- 15 g Fresh ginger
- 0,5 piece Onion
- 1 tsp Curry
- Salt
- 2 Hands full Pumpkin cut into pieces
- 1 Can Organic coconut milk
- 0,5 piece Orange fresh
- 0,5 piece Ginger
- Peel the ginger, cut the ginger and onion (charlotte) into small pieces. Heat peanut oil and sauté both slightly, then add two handfuls of pumpkin cut into pieces. Then add the curry and salt and add the coconut milk. Stir in everything and let it boil, mix. – Season to taste with the juice of half an orange (freshly squeezed). Refine with fresh ginger before serving.
- I cooked Indian rice with it and cut the chicken breast in half (otherwise it’s too thick) and breaded it like schnitzel.
- I had just made a pumpkin soup and just kept some pumpkin for a pumpkin sauce. I tried this for the first time and think it’s great. – This is a nice fruity sauce with a fine taste of coconut and ginger.
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