Baked pumpkin cream
Last Updated on
ingredients
1 pk pumpkin 1 pk red onion salt ground black pepper balsamic vinegar spray olive oil pumpkin seed oil 1,5 liters vegetable broth 250 ml cooking cream
progress in the video above
1.
Prepare a baking tray along with baking paper
2.
Pile the seeded pumpkin, cut into marigolds, on the baking sheet.
3.
Add the quartered red onion.
4.
Salt and pepper the whole mixture, drizzle with olive oil and drizzle with balsamic vinegar.
5.
Place in a preheated oven at 180 degrees and bake for 40 minutes.
6.
Remove from the oven and peel the pumpkin from the crust.
7.
In a saucepan, heat the pumpkin oil together with the olive oil.
8.
Add the roasted red onion with the roasted pumpkin.
9.
Salt, pepper or drizzle with balsamic vinegar as needed.
10.
Stir and pour in the broth.
11.
Bring to the boil and cook for about 20 minutes.
12.
Mix the mixture with an immersion stick blender, adding the cream as you go.
13.
Cook for 5 more minutes.
14.
Serve sprinkled with Parmesan cheese, pumpkin seeds or chili flakes.
