This pumpkin mash is so delicious, it’s unreal. Much better than mashed potatoes, my daughter said and I totally agree! The salty parmesan is the perfect match for the sweet hokkaido pumpkin.
The idea from this recipe actually comes from one of the readers of my Danish blog. Originally, the recipe was for a soup. I just adjusted the liquid ingredients and made it a mash but I’ll definitely try a soup version sometimes soon.
My recipe only calls for half a hokkaido pumpkin because that was all I had. Feel free to double the portion and if you should end up with leftovers, I’ll show you a brilliant way to use those in a few days time.
SERVES 3-4 PERSONS AS A SIDE DISH
- 0,5 hokkaido pumpkin
- 1 clove of garlic
- 1 small handful of fresh thyme, chopped
- butter or coconut oil for frying
- 1 cup of chicken bone broth/stock (2 dl)
- 0,5 cup of heavy cream or coconut milk (1 dl)
- 50g parmensan, freshly grated
DIRECTIONS
2. Heat up butter or coconut oil in a frying pan and fry pumpkin with garlic and thyme. Add the chicken bone broth and the cream/coconut milk and let it simmer for about 20 minutes.
3. When the pumpkin has gone all tender, pour the whole thing into a bowl, toss in the parmesan and blend with your immersion blender. Serve with some fresh thyme on top!
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