• 4servings
  • 111calories

Rate this recipe:

Nutrition Info . . .

VitaminsA, D
MineralsZinc, Natrium, Potassium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2kg (3lb) wedge of pumpkin

  2. Knob of butter

  3. 2 cloves garlic, peeled and crushed

  4. 2-4 spring onions, trimmed and chopped

  5. 3tbsp creme fraiche

  6. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cut the pumpkin into big chunks, then peel, and remove the core and seeds. You will have just over 1kg (2¼lb) of prepared pumpkin. Cut this into smaller pieces and put into a pan of boiling water. Cook for 20-25 mins until soft.

  2. Drain the pumpkin well in a colander, shaking it a few times.

  3. Add the knob of butter, garlic and white parts of the spring onions to the pan and cook for a minute. Then add the crème fraîche and simmer for a few minutes to soften the garlic.

  4. Put the pumpkin back into the pan and mash well. Season generously and add the chopped green parts of the onions. Serve hot as an accompaniment to meat or other vegetables. (Not suitable for freezing)


Send feedback