Pumpkin Snack with Fraiche Citrus Cream

Try filling a baked pumpkin with citrus cream and a regular pumpkin will turn … no, not a carriage, but a completely extraordinary holiday snack.

Summary

Ingredients

• 1 medium butternut pumpkin
• 3 cloves of garlic
• 5 sprigs of thyme
• 60 ml dry white wine
• 20 ml olive oil + some more for serving
• a pinch of freshly grated nutmeg
• salt, black pepper
• pumpkin seeds, walnuts, pomegranate,
• arugula, parmesan, and blueberries for serving

For the cream:

• 250 ml fat cream
• 33% 20 ml of kefir
• 1 large orange
• 3 medium tangerines
• 1 small lemon
• 1 tbsp honey
• 1 teaspoon sugar
• a pinch of salt

Instructions

1. For creme fraiche, mix the cream with kefir and refrigerate for 12-24 hours.
2. Wash the citrus fruits with a brush, dry, remove the zest with a fine grater (wrap it in plastic and save), squeeze out the juice.
3. Strain the juice through a sieve, boil in a saucepan over low heat for 2/3. Add honey and sugar. Cool it down, cool it down.
4. Mix cold evaporated juice with crème fraîche and citrus zest and salt.
5. Peel the pumpkin, cut the thick part into steaks weighing 120-150g (the rest is not needed).
6. Combine chopped garlic, thyme, oil, wine, and spices and marinate the pumpkin for 30 minutes.
7. Then place on a baking sheet covered with parchment and bake in an oven preheated to 170 ° C for 20-25 minutes.
8. Cut the steaks into strips, put in plates, pour with oil, salt, pepper, cover with seeds and nuts.
9. Sprinkle with arugula, place dumplings with fresh cream next to it, garnish with parmesan, pomegranate, and blueberries.