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5.0 from 3 votes

Creamy Pumpkin Puree with Mushrooms and Garlic Oil

Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil: a 15 minutes easy recipe for a seasonal vegetarian dinner, packed with fall flavors.

Cook Time
mins
Total Time
15 mins
Course: Main Course
Cuisine: American

Ingredients

  • 1 medium-sized Hokkaido pumpkin or equivalent pumpkin or 2 cans pumpkin puree Red kuri squash
  • salt
  • pepper
  • 4 tablespoons olive oil
  • 4 tablespoons pumpkin seeds
  • 6 sprigs parsley
  • 1 clove garlic
  • 1 teaspoon pumpkin seed oil
  • 250 grams or 1/2 lbs mushrooms
  • 1 small onion
  • 100 grams or 1/2 cup crème fraîche
  • 1 sprig rosemary
  • 125 ml or 1/2 cup milk
  • 1 pinch nutmeg

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Boil your milk with salt, pepper and grated nutmeg in a pot or microwave.
  5. If using pumpkin puree: complete steps 2-4. Heat the pumpkin puree in the microwave, then combine with milk.
  6. Arrange pumpkin puree and mushroom on plates and pour some pumpkin oil on top.
  7. Enjoy!