Summary

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

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Instructions

1. 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.
2. Clean the onions, roughly dice and also set aside.
3. 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.
4. 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.
5. 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.
6. 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.