Pumpkin Purée with Crust

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pumpkin purée with crust

Ingredients

Salt - to taste
Gruyère cheese - 3.5 oz
Chocolate eggs - 3 pieces
Nutmeg - to taste
Milk - 17 fl oz
Wheat Flour - 2 tablespoons
Butter - 0.9 oz
Pumpkin - 3 lbs
Olive Oil - 4 fl oz

Step by Step guide

Step 1

Peel the pumpkin from the skin and seeds and cut it into cubes. Grate the cheese. Beat the eggs.

Step 2

Heat 6 tablespoons of olive oil in a pot, add the pumpkin, and cook on low heat, stirring, for 10-15 minutes until it becomes soft. Transfer to a blender and blend into a purée. Then transfer to a bowl.

Step 3

Melt the butter with the remaining olive oil in a saucepan, add the flour, and cook, stirring, for 2 minutes. Then slowly pour in the milk, constantly stirring the sauce. Add freshly grated nutmeg, season with salt, and cook, stirring, for another 10 minutes.

Step 4

Pour the sauce into the pumpkin purée, fold in the lightly beaten eggs, and transfer everything to a baking dish. Sprinkle with cheese and bake at 356°F until a golden crust forms. Serve immediately in the same dish.