Summary

Ingredients

• 75 grams sugar
• 2 tablespoon water
• 350 g pumpkin meat (Hokkaido), cut into pieces
• 1 orange (s), juice it
• 1 ½ tablespoon ginger, finely grated
• 1 pinch (s) curry powder
• 180 ml cream

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Instructions

1. Let the sugar and water become light brown caramel in a chrome steel pan, swirling occasionally. Add the pumpkin cubes, ginger, curry and juice of an orange, simmer for approx. 20 minutes until soft, puree and allow to cool. Whip the cream until stiff and mix in carefully.
2. Can be made a good day in advance, just mix in the cream before serving.