Creamy Pumpkin Puree with Mushrooms and Garlic Oil
User Reviews
5
3 reviews
Excellent
-
Cook Time
15 mins
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Total Time
15 mins
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Course
Main Course
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Cuisine
American
Creamy Pumpkin Puree with Mushrooms and Garlic Oil
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Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil: a 15 minutes easy recipe for a seasonal vegetarian dinner, packed with fall flavors.
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Ingredients
- 1 Hokkaido pumpkin Red kuri squash, or equivalent pumpkin, or 2 cans pumpkin puree, medium-sized
- salt
- black pepper
- 4 tablespoons olive oil
- 4 tablespoons pumpkin seeds
- 6 parsley sprigs
- 1 clove garlic
- 1 teaspoon pumpkin seed oil
- 250 grams mushroom ½ lb
- 1 onion small
- 100 grams crème fraîche ½ cup
- 1 rosemary sprig
- 125 ml milk ½ cup
- 1 pinch nutmeg
Instructions
- If using fresh pumpkin: Preheat the oven to to 180 ºC or 350 ºF. Cut pumpkin in halves and remove seeds. Put two halves in a baking dish or tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until tender.
- Toast pumpkin seeds in a dry frying pan for 2-3 minutes. Finely chop parsley and garlic. Combine with pumpkin seeds, 2 tablespoons olive oil, pumpkin seed oil, salt and black pepper. Set aside.
- Slice mushrooms and an onion. Heat a large skillet or pan and add a lug of olive oil. Fry mushrooms and onions over medium-high heat until golden (about 3-4 minutes), stirring occasionally. Add chopped rosemary, crème fraîche and mix well. Cook for 2-3 more minutes.
- Boil your milk with salt, pepper and grated nutmeg in a pot or microwave.
- If using pumpkin puree: complete steps 2-4. Heat the pumpkin puree in the microwave, then combine with milk.
- Arrange pumpkin puree and mushroom on plates and pour some pumpkin oil on top.
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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