Pumpkin-mustard sauce
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ingredients
1 pk hokkaido pumpkin 1 KL mustard seed 2 KL oil 1 pk onion 1 tbsp ginger 1 KL salt 250 ml water 200 ml vegetable whipped cream 1 tbsp vinegar 1 pk chilli pepper
procedure
1. Wash the hokkaido pumpkin and put the inside/flesh with the seeds in a pot. Season lightly with salt and cover with about 250 ml of water. Cook over a gentle heat for 15 minutes. 2. Fry the crushed mustard seeds in the oil. 3. Add grated ginger, chopped onion and chilli. 4. Add the chopped pumpkin and sauté for 10 minutes- 5. Then pour the pumpkin broth from the pulp and simmer under a lid until softened. 6. Blend everything until smooth. 7. Pour in the heated vegetable whipped cream and cook for 5 more minutes. Season with salt and pepper to taste. 8. The sauce goes well with pasta 🙂 Enjoy!
