Pumpkin Purée
Soups • American
Description
Pumpkin is lucky to have the Americans. They have an unwavering love for this vegetable, preparing it in various ways, sparing neither effort nor time nor rare ingredients. This recipe for pumpkin purée is one of those special ones. It features cinnamon to enhance the sweetness of the pumpkin, ground ginger to add character, and thyme with olive oil and Parmesan cheese to prevent the dish from falling into the dessert category. An important tip: before you start cooking, find the pumpkin that you like the most.
Ingredients
- Pumpkin 5 lbs
- Grated Pecorino Pepato Cheese 5 oz
- Grated Ginger Root 1 tablespoon
- Cinnamon 1 tablespoon
- Sugar 0 oz
- Thyme 0 oz
- Pumpkin seed oil 0 oz
- Vegetable Oil 0 fl oz
- Salt to taste
- Olive Oil 0 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the pumpkin into wedges and remove the seeds using a spoon.
Step 2
Drizzle the pumpkin flesh with vegetable oil, sprinkle with salt, sugar, cinnamon, and ground ginger, then place thyme sprigs on top of the pumpkin.
Step 3
Transfer the pumpkin to a baking sheet and place it in an oven preheated to 355°F for 40 to 60 minutes.
Step 4
In a dry skillet, toast the peeled pumpkin seeds until golden brown.
Step 5
Separate the flesh of the pumpkin from the skin and transfer it to a blender.
Step 6
Add grated Parmesan cheese and olive oil to the blender, then blend the pumpkin until smooth. Season with salt and pepper to taste.
Step 7
Transfer the prepared puree to a plate, add Parmesan cheese and seeds.
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