John Myers
Ingredients for 6 servings:
- 1 Hokkaido pumpkin (se), approx. 1.2 kg
- 5 onions
- 5 potatoes
- 3 carrots
- 1 large pear(s) from the can
- some ginger
- some nutmeg, fresh
- 1 pinch(s) of sugar
- 1 pinch of salt
- some pepper
- 1 tbsp, heaped broth, instant
- 1 ¼ liters of water
- 300 ml pear juice from the can
- 30 g butter
- 1 cup of cream
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
simply
Heat the Hokkaido pumpkin in the oven at 120°C for about 20 minutes to make it easier to slice. If you like, you can use the skin after heating; the seeds should be removed with a spoon and left out. Dice the onions and fry in melted butter until golden brown. Then add the sliced carrots and finely chopped potatoes, along with the diced Hokkaido pumpkin, and fry gently for 10 minutes, stirring occasionally. Pour in water and add a little ginger. Let it simmer for 20 minutes, then add the canned pear and puree until creamy. Add the pear juice, cream, and the remaining spices. Let it simmer for a while, then season to taste. Tip: Serve with twisted puff pastry sticks with bacon.
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