Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 small pumpkin (se) (Hokkaido)
- 1 can tomato (s), lumpy (240 g drained weight)
- 1 red pepper (s)
- 3 slices beetroot
- 3 tablespoon beetroot juice
- 1 teaspoon salt
- 0.5 teaspoon ½ cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cut a 3 - 4 cm wide lid from the pumpkin. Hollow out the pumpkin and use the seeds for other purposes.
- Puree the pumpkin pulp, tomatoes, bell pepper and beetroot. Add the beetroot juice. Season with salt and cayenne pepper.
- Fill the Hokkaido pumpkin either warm or cold and serve.
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