Quick pumpkin from the pan

Quick pumpkin from the pan

9 ratings

Sigrid, Architectural draftswoman


„I have made this pumpkin again and again and I am still impressed by the delicate flavor and how it combines with festive main dishes.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g
Hokkaido pumpkin
1
onion
25 g
raisins
2 cl
rum
1 tbsp
vegetable oil
20 ml
white balsamic vinegar
300 ml
vegetable stock
½ tsp
nutmeg
40 g
pumpkin seeds
40 g
arugula
salt
pepper
pumpkin seed oil for serving
Metric
Imperial
  • 400 g Hokkaido pumpkin
  • 1  onion
  • 25 g raisins
  • 2 cl rum
  • 1 tbsp vegetable oil
  • 20 ml white balsamic vinegar
  • 300 ml vegetable stock
  • ½ tsp nutmeg
  • 40 g pumpkin seeds
  • 40 g arugula
  • salt
  • pepper
  • pumpkin seed oil for serving

Utensils

  • cutting board
  • large frying pan
  • cooking spoon
  • knife
  • small bowl
  • fine grater (optional)

Enjoy with

Rivaner, dry, 2014
This wine is delicate and fruity. It is the perfect complement to bold pumpkin and the raisin flavors. Best enjoyed while still young.

Nutrition per serving

Cal
429
Protein
6g
Fat
11g
Carb
53g

Step 1/5

Finely dice onion and cube pumpkin.
  • 400 Hokkaido pumpkin
  • 1 onion
  • cutting board
  • knife

Finely dice onion and cube pumpkin.

Step 2/5

In a small bowl, soak raisins in rum. Set aside for approx. 10 – 15 min.
  • 25 raisins
  • 2 cl rum
  • small bowl

In a small bowl, soak raisins in rum. Set aside for approx. 10 – 15 min.

Step 3/5

Sauté pumpkin for approx. 3 – 5 min in some vegetable oil. Then, add onions and continue to sauté until translucent. Deglaze with white balsamic vinegar. In 2 - 3 editions, pour in vegetable stock. Bring to a simmer and cook on low-medium heat for approx. 10 – 15 min. until just tender.
  • 1 tbsp vegetable oil
  • 20 ml white balsamic vinegar
  • 300 ml vegetable stock
  • large frying pan
  • cooking spoon

Sauté pumpkin for approx. 3 – 5 min in some vegetable oil. Then, add onions and continue to sauté until translucent. Deglaze with white balsamic vinegar. In 2 - 3 editions, pour in vegetable stock. Bring to a simmer and cook on low-medium heat for approx. 10 – 15 min. until just tender.

Step 4/5

Add soaked raisins to warm pumpkin and season to taste with nutmeg, salt and pepper.
  • ½ tsp nutmeg
  • salt
  • pepper
  • fine grater

Add soaked raisins to warm pumpkin and season to taste with nutmeg, salt and pepper.

Step 5/5

Just before serving, add pumpkin seeds and rocket. Gently stir to combine. Enjoy with a drizzle of pumpkin seed oil.
  • 40 pumpkin seeds
  • 40 rocket
  • pumpkin seed oil for serving

Just before serving, add pumpkin seeds and rocket. Gently stir to combine. Enjoy with a drizzle of pumpkin seed oil.