Pumpkin Puree

Wash the Hokkaido pumpkin and cut into small pieces. Peel and chop the onion.

Sauté in a little butter or oil until translucent, add the pumpkin cubes and fry briefly.

Add some water and whipping cream.

Season and cook until the pumpkin is soft. Puree with a hand blender.

Arrange the pumpkin puree and serve.

Related Recipes:

Pumpkin Salad with Chicken FilletFor the pumpkin salad with chicken fillet, peel and chop the carrots. Cut the pumpkin flesh into small cubes... Pumpkin Dumplings with Elder SauceFor pumpkin dumplings with elderberry sauce, peel the pumpkin (for Hokkaido, the peel can also be used) and... Loup De Mer in Champagne Tarragon Foam with Pumpkin PureeFor the pumpkin puree, cook pumpkin flesh in salted water for about 15 minutes. When the pumpkin is soft, pour... Potato Strudel with Pumpkin VegetablesRemove peel from potatoes and onion. Cut onion and bacon into cubes. Roll out the puff pastry thinly and brush... Pumpkin VegetablesFor the pumpkin vegetables, cut the pumpkin into slices about 1 cm wide (remove the seeds if necessary), peel... Pumpkin Gnocchi with BaconFor the pumpkin gnocchi, core half a Hokkaido pumpkin and scrape out the soft fibrous stuff. Place the pumpkin... Franconian Veal Heart with Pumpkin StewDivide the veal heart into 4 pieces. Sauté these pieces together with the garlic and thyme and place them on... Country Pumpkin SoupHeat butter in a saucepan and sauté leeks until translucent. Add the pumpkin flesh and cook briefly. Stir in... Provencal Pumpkin Sherry SoupPreheat oven to 180 degrees. Cut the pumpkin into 2 cm cubes and place in an ovenproof dish. Mix the cumin... Pumpkin PureeFor the pumpkin puree, remove the seeds from the pumpkin, peel and cut into small pieces. Boil in water with a...