Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil Recipe

Name: Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Medium-sized Hokkaido Pumpkin (Red Kuri Squash) Or Equivalent Pumpkin Or 2 Cans Pumpkin Puree; Salt And Pepper; 4 Tablespoons Pumpkin Seeds; 6 sprigs Parsley; 1 clove (Large) Garlic; 4 Tablespoons Olive Oil, Divided; 1 teaspoon Pumpkin Seed Oil, Plus More To Serve; 1/2 pounds Mushrooms; 1 Small Onion; 1 sprig Rosemary; 1/2 cups Creme Fraiche; 1/2 cups Milk; 1 pinch Nutmeg

Servings: persons

1 Medium-sized Hokkaido Pumpkin (Red Kuri Squash) Or Equivalent Pumpkin Or 2 Cans Pumpkin Puree
Salt And Pepper
4 Tablespoons Pumpkin Seeds
6 sprigs Parsley
1 clove (Large) Garlic
4 Tablespoons Olive Oil, Divided
1 teaspoon Pumpkin Seed Oil, Plus More To Serve
1/2 pounds Mushrooms
1 Small Onion
1 sprig Rosemary
1/2 cups Creme Fraiche
1/2 cups Milk
1 pinch Nutmeg

1
If using fresh pumpkin: Preheat the oven to to 180 degrees C or 350 degrees F. Cut pumpkin in halves and remove seeds.
2
Put two halves in a baking dish or tray, drizzle with olive oil and sprinkle with salt and pepper.
3
Roast for 30 minutes or until tender.
4
Toast pumpkin seeds in a dry frying pan for 23 minutes.
5
Finely chop parsley and garlic.
6
Combine with pumpkin seeds, 2 tablespoons olive oil, pumpkin seed oil, salt and black pepper.
7
Set aside.
8
Slice mushrooms and an onion.
9
Heat a large skillet or pan and add a lug of olive oil.
10
Fry mushrooms and onions over medium-high heat until golden (about 34 minutes), stirring occasionally.
11
Add chopped rosemary, creme fraiche and mix well.
12
Cook for 23 more minutes.
13
Boil milk with salt, pepper and grated nutmeg in a pot or microwave.
14
If using pumpkin puree, heat the pumpkin puree in the microwave, then combine with milk.
15
Arrange pumpkin puree and mushroom on plates and pour some pumpkin oil on top.
16
Enjoy!

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Medium-sized Hokkaido Pumpkin (Red Kuri Squash) Or Equivalent Pumpkin Or 2 Cans Pumpkin Puree, Salt And Pepper, 4 Tablespoons Pumpkin Seeds, 6 sprigs Parsley, and more.

Yes, Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil

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