Meatless Monday 15-minutes Dinner Recipe: Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil

Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil: a 15 minutes easy recipe for a seasonal vegetarian dinner, packed with fall flavors.

Ingredients:

• 1 medium-sized Hokkaido pumpkin (Red kuri squash) or equivalent pumpkin or 2 cans pumpkin puree
• salt
• pepper
• 4 tablespoons olive oil
• 4 tablespoons pumpkin seeds
• 6 sprigs parsley
• 1 large clove garlic
• 1 teaspoon pumpkin seed oil
• 250 grams or 1/2 lbs mushrooms
• 1 small onion
• 100 grams or 1/2 cup crème fraîche
• 1 sprig rosemary
• 125 ml or 1/2 cup milk
• 1 pinch nutmeg

Instructions:

1. If using fresh pumpkin: Preheat the oven to to 180 ºC or 350 ºF. Cut pumpkin in halves and remove seeds. Put two halves in a baking dish or tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until tender.
2. Toast pumpkin seeds in a dry frying pan for 2-3 minutes. Finely chop parsley and garlic. Combine with pumpkin seeds, 2 tablespoons olive oil, pumpkin seed oil, salt and black pepper. Set aside.
3. Slice mushrooms and an onion. Heat a large skillet or pan and add a lug of olive oil. Fry mushrooms and onions over medium-high heat until golden (about 3-4 minutes), stirring occasionally. Add chopped rosemary, crème fraîche and mix well. Cook for 2-3 more minutes.
4. Boil your milk with salt, pepper and grated nutmeg in a pot or microwave. Check the full recipe and pictures here: Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil

bon appetit