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