Quick pumpkin from the pan

Step 1/ 5

• 200 g Hokkaido pumpkin
• ½ onion

• cutting board
• knife

Finely dice onion and cube pumpkin.

Step 2/ 5

• 12½ g raisins
• 1 cl rum

• small bowl

In a small bowl, soak raisins in rum. Set aside for approx. 10 – 15 min.

Step 3/ 5

• ½ tbsp vegetable oil
• 10 ml white balsamic vinegar
• 150 ml vegetable stock

• large frying pan
• cooking spoon

Sauté pumpkin for approx. 3 – 5 min in some vegetable oil. Then, add onions and continue to sauté until translucent. Deglaze with white balsamic vinegar. In 2 - 3 editions, pour in vegetable stock. Bring to a simmer and cook on low-medium heat for approx. 10 – 15 min. until just tender.

Step 4/ 5

• ¼ tsp nutmeg
• salt
• pepper

• fine grater

Add soaked raisins to warm pumpkin and season to taste with nutmeg, salt and pepper.

Step 5/ 5

• 20 g pumpkin seeds
• 20 g rocket
• pumpkin seed oil for serving

Just before serving, add pumpkin seeds and rocket. Gently stir to combine. Enjoy with a drizzle of pumpkin seed oil.

Enjoy your meal!