Red Kuri Pumpkin ................ 11 oz/300 g Thyme ...................................... 1 branch Rosemary .................................. 1 branch Butter .................................... 1 teaspoon Salt ................................................ pinch Pepper ............................................ pinch Honey .................................... 1 teaspoon
Pr epar a t ion Cut the entire red kuri pumpkin into cubes, add finely chopped onions, lemongrass, ginger, and kaffir lime leaves and roast in oil gently. As soon as you smell the fine roast aromas, add the vegetable broth and let it simmer on stove. Add coconut milk and blend with an electric blender until smooth. Before serving add salt, pepper and nutmeg. Garnish with pumpkin seed oil and roasted pumpkin seeds.
Pr epar a t ion Preheat oven to 180° degrees. Cut the Red Kuri pumpkin into pieces and place on aluminum foil. Sprinkle with fresh herbs add salt, pepper, butter and honey. Form aluminum foil into little bags and place them in preheated oven. Bake for about 30min. Once the pumpkin is soft, mash it with a fork and add seasoning to taste.
