Yellow Orient
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small pumpkin (se), e.g. Hokkaido
- 4 medium onion (s)
- 500 ml milk
- 50 g butter or hee
- 3 teaspoons, leveled curry
- 4 teaspoons, leveled black cumin
- 4 teaspoons, leveled sesame
- 2 teaspoons, leveled thyme or lemon thyme
- 1 teaspoon, leveled paprika powder
- 1 pinch (s) chili powder, or Tabasco or similar
Print Recipe
Pin Recipe Instructions
- First, the pumpkin is washed thoroughly and cut in half. The kernels and fibers are scraped out with a large spoon. Now cut the pumpkin into about 1 cm thick slices, then dice and set aside.
- Clean the onions, roughly dice and also set aside.
- Place a casserole or saucepan with a capacity of about 2 liters on a small flame and melt the butter. Now add the sesame, black cumin, curry, chilli and paprika one after the other and sauté for a minute to get the best out of the aroma. Stir again and again.
- Before the spices burn, add the onion cubes and sauté until translucent. Finally add the pumpkin, deglaze with milk and don`t forget the best fresh thyme. Simmer, stirring occasionally, for about 15 minutes, until the pumpkin is soft but not yet crumbling.
- Either you put it on the table as a side dish, or you puree half, fill the plates with it and put the cubes in at the top for a main course.
- You can decorate it with a few spritzes of pumpkin seed oil, pumpkin seeds, sesame, sour cream, a little more thyme, or chopped coriander leaves.
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