John Myers
Contents
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Ingredients
Toasted white bread with pumpkin cream, Parmesan and seeds
- 8 piece Ciabatta slices
- 1 pinch Olive oil
- 1 pinch Garlic
- 150 g Hokkaido pumpkin
- 0,5 piece Onion
- 1 piece Clove of garlic
- 1 pinch Olive oil
- 75 g Grated Parmesan
Pumpkin curry soup with mango chutney
- 300 g Pumpkin
- 2 piece Onion
- 1 piece Garlic cloves chopped
- 1 piece Grated ginger
- 2 tbsp Curry powder
- 0,1 l Orange juice
- 0,6 l Vegetable broth
- 0,2 l Unsweetened coconut milk
- 3 tbsp Mango chutney
- 1 pinch Sunflower oil
- 1 piece Coriander sprig
Braised pumpkin with rocket and Parmesan
- 500 g Hokkaido pumpkin
- 1 bunch Arugula
- 40 g Pumpkin seeds
- 30 ml Pumpkin seed oil
- 50 ml Olive oil
- 1 piece Lemon
- 1 piece Parmesan
- 1 pinch Sea salt
- 1 pinch Coarse pepper
Instructions
Toasted white bread with pumpkin cream, Parmesan and seeds
- Spread the slices on a baking sheet and drizzle with olive oil. Bake in the oven at 180 degrees for about 4 minutes until crispy. Then rub with peeled garlic.
- Sauté the onion and garlic in butter and olive oil until translucent, then add the pumpkin cubes. Let it cook until the liquid has evaporated. Puree to a creamy consistency and season with Parmesan, salt and pepper. Spread over the crostinis, decorate with pumpkin seeds, pumpkin seed oil and Parmesan.
Pumpkin curry soup with mango chutney
- Peel the pumpkin and onions, then cut into large cubes. Sweat the onions, garlic and pumpkin in sunflower oil until translucent, then add the ginger and curry powder and let it sear slightly. Deglaze with orange juice, then top up the vegetable stock. Let the soup simmer gently for 15 minutes, add the mango chutney and coconut milk, then mix finely with the hand blender. Season with salt and pepper and garnish with fresh, chopped coriander.
Braised pumpkin with rocket and Parmesan
- Quarter and peel the pumpkin. Cut the pumpkin into pieces and marinate with sea salt, sugar, pepper and olive oil. Place on a baking sheet and cook in the oven at 180 degrees for about 25 minutes. Season the cooked pumpkin with a little lemon juice and serve on the marinated rocket salad.
Nutrition
Serving: 100gCalories: 93kcalCarbohydrates: 5.1gProtein: 2.5gFat: 7g
