|400 g||Hokkaido pumpkin|
|1 tbsp||vegetable oil|
|20 ml||white balsamic vinegar|
|300 ml||vegetable stock|
|40 g||pumpkin seeds|
|pumpkin seed oil for serving|
In a small bowl, soak raisins in rum. Set aside for approx. 10 – 15 min.
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.
Add soaked raisins to warm pumpkin and season to taste with nutmeg, salt and pepper.