Summary

Ingredients

• 1 pumpkin (se) (Hokkaido pumpkin)
• 2 leeks
• 5 clove (s) garlic
• 250 ml poultry broth
• 25 ml olive oil, cold pressed
• 2 tablespoon vinegar (apple balsam vinegar)
• 1 piece (s) ginger, about the size a nut
• 1 pinch (s) sugar
• salt and pepper
• 100 g pine nuts, toasted

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Instructions

1. Wash and core the pumpkin and cut into smaller cubes with the skin on. Prepare the leek and cut into diamonds (approx. 3cm).
2. Put the leek first, then the pumpkin and the garlic cloves with their skins in the sieve insert of a pressure cooker. Put a finger`s width of water in the pan, adjust the sieve and steam everything in the pressure cooker for approx. 10-15 minutes. The pumpkin should be soft but not mushy. If the leek is not soft enough, fry it briefly in the pan.
3. Peel and mash the garlic cloves, mix with the vinegar and oil and the spices. Peel the ginger and press it through a garlic press, add the meat broth.
4. Pour everything over the warm pumpkin / leek vegetables and let it steep. Season to taste with vinegar, sugar, pepper and salt. Finally sprinkle the roasted pine nuts over the top.
5. Can be eaten warm or cold as an accompaniment to grilled meat or on its own.