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🍽️ Roasted Pumpkin Puree with Mushrooms and Pumpkin Seed Dressing

426 kcal · 30 min · 4 servings

Roasted Pumpkin Puree with Mushrooms and Pumpkin Seed Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pumpkin thoroughly and dry it.
  2. 2. Cut the pumpkin into quarters and remove the seeds.
  3. 3. Place the flesh on a baking sheet.
  4. 4. Season with salt, pepper, and a drizzle of olive oil.
  5. 5. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
  6. 6. Bake the pumpkin until tender for about 55 minutes.
  7. 7. Roast the pumpkin seeds in a dry pan until they pop.
  8. 8. Let the seeds cool and chop them finely.
  9. 9. Wash the parsley, dry it, and pick off the leaves.
  10. 10. Chop the parsley leaves very finely.
  11. 11. Peel the garlic and chop it finely as well.
  12. 12. Mix the chopped seeds, parsley, and garlic with 2 tablespoons of olive oil and pumpkin seed oil.
  13. 13. Season the mixture with salt and pepper and set it aside.
  14. 14. Clean the mushrooms and cut them into quarters or halves depending on size.
  15. 15. Peel the shallot and chop it finely.
  16. 16. Wash the rosemary, dry it, and pick off the needles.
  17. 17. Chop the rosemary needles coarsely.
  18. 18. Bring the milk to a boil with salt, pepper, and grated nutmeg.
  19. 19. Place the soft pumpkin with the skin into a food processor.
  20. 20. Puree the pumpkin at medium speed.
  21. 21. Add the hot milk gradually and continue mixing.
  22. 22. Mix until a smooth puree forms.
  23. 23. Season the puree with salt and pepper to taste.
  24. 24. Keep the puree warm, covered.
  25. 25. Heat the remaining oil in a heavy pan.
  26. 26. Fry the mushrooms over high heat until browned on all sides.
  27. 27. Add the shallot and fry for another 2 to 3 minutes.
  28. 28. Halve the lemon and squeeze out 2 teaspoons of juice.
  29. 29. Add the lemon juice and rosemary to the mushrooms.
  30. 30. Season the mushrooms with salt and pepper.
  31. 31. Plate the mushrooms.
  32. 32. Serve the pumpkin puree and pumpkin seed dressing alongside.

Nutrition per serving