My household does not like pumpkin, so I have to cook it in such a way as to mask the specific taste and aroma as much as possible. Recently, for example, I was preparing pumpkin sauce for meat. The experiment was a success: the delicious seasoning was eaten all, without a trace.
Ingredients
- Pumpkin (pulp) – 500 g
- Bell pepper - 200 g
- Garlic - 2 cloves
- Onion - 1 piece
- Marjoram - 1 tsp.
- Ground coriander - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Salt - 0,5 tsp.
- Water - 250 ml
Step-by-step cooking recipe
Cut the bell pepper in half, peel from the seeds, chop.
Chop the pumpkin pulp and peeled onion.
Put the bell pepper, pumpkin and onion in a saucepan. Pour in the water and boil for 15 minutes.
Puree the mass with an immersion blender.
Add salt, spices, garlic passed through the press and simmer on low heat for another 2-3 minutes.
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