Part sauce, part soup, part side dish, this creamed pumpkin is versatile, simple and delicious. You can enjoy it as a sauce with almost any kind of pasta and other grain-based dishes. As it’s incredibly smooth, it makes a perfect soup. It can also be wonderful paired with beans.
Makes 4 servings.
1 medium sized pumpkin
half a leek
whole sea salt, to taste
chili powder, to taste
half a teaspoon dried ginger powder
4 tablespoons extra virgin olive oil
2 cups filtered water, and some more to blend, if necessary
Clean, trim and slice the leek. Peel the pumpkin and remove the seeds, then cut the flesh into cubes. Pour the olive oil in a heavy-bottomed saucepan, add the leek and stir fry for 1 minute. Stir in the pumpkin cubes, sprinkle with the ginger, some salt and chili powder and add the water. Cover and cook over low heat for about 15 minutes, until soft. Add some more water if necessary. When cooked, set aside and allow to cool a bit, then transfer the mixture into a food processor and blend until smooth and creamy, adding some more water for a looser texture. Reheat before serving.