Ingredients
- 40 gr. butter or coconut oil
- 1 large onion, finely chopped
- 1 piece of ginger (about 2,5 cm) grated or finely chopped
- 2 garlic cloves melted
- 1 1 / 2- 2 kg pumpkin, coarsely chopped
- 1 small handful of parsley, finely chopped, plus extra for serving
- 4 sprigs of thyme
- 4 spring onions, only the green part, coarsely chopped
- 1/2 tsp. salt
- 1 cup tea chicken or vegetable broth or water
- 2 cups of grated cheese
Implementation
step 1
Heat the butter in a large saucepan over medium heat. Saute the onion for 6-7 minutes, until well softened and golden brown. Add the ginger, garlic, pumpkin, parsley, thyme, spring onion, salt and broth.
step 2
Reduce heat to medium-low and cook, covered, for 15-25 minutes, stirring every 5-8 minutes, until pumpkin is well cooked. The last time you stir, leave the lid open until most of the liquid has evaporated.
step 3
Preheat the oven to 180 degrees.
step 4
Remove the pumpkin from the heat and mash it into a very thick puree. Transfer to a 20 x 30 cm baking tray and sprinkle with grated cheese on top.
step 5
Bake until the cheese is golden brown and garnish with extra parsley for serving.