Pumpkin season is here. This is magic to me. I love them, in every shape and color. Their diversity is so great, and they work with both savoury and sweet things. I’v done the same thing for many years now, when this time comes, I stock up on them, big time. Too the extent that my kitchen is almost 50% pumpkins, just because they are so beautiful and will keep for a long time. When I’ve left them for too long and they start turning bad I’ll just steam and purée them for canning. My colleagues joke about me, cause the only thing I eat is this colourful ball, pancakes, ice cream, grilled and so on. So why not start October with some mashed pumpkin and a chutney-styled sweet sour sauce?
- 1 small - medium orange-fleshed pumpkin. About 1 kg / 2 punds
- 4 tbsp sunflower oil
- 0.5 cup oat milk (or any other plant milk, your choice)
- 2 tbsp dijon mustard
- 1 pinch freshly grated nutmeg
- salt and pepper
- If the skin of the pumpkin isn't too tough, keep it, otherwise you better peel it of. Continue by cutting the pumpkin into inch-sized pieces.
- Spread on a baking tray and mix with 0.5 tsp salt and 2 tbsp oil, mix well. Broil for about 25 min on 200°C or 390°F. Mix meanwhile. Keen it in the oven until very soft inside and with a nice burned top.
- Use a potato masher to mash the pumpkin. Add the rest of the ingrediens. Mix well. Season with salt and pepper.
- You can add more milk if it is too thick.
- 8 large plums
- 4 tbsp honey (you might wanna change this amount if your plums are sweet or sour, trust your taste)
- 1 onion
- 1 garlic clove
- 0.5 cup water
- 4 tbsp apple cider vinegar
- 0.5 tsp cayenne
- 0.5 inch ginger
- some oil
- Mince the onion and garlic. Fry in some oil on medium heat for 15 min.
- Add the rest of the ingredients. Boil for 5 min.
- Remove from the plate and blend it with a hand blender.
- Put it back on the plate. Boil until concentrated and you get a saucy consistency.
Serve with some steamed veggies like broccoli or kale.
Have a good one!