Pumpkin purée with orange
Photo credit: Céline de Cérou
Ingredients
For
6
personnes
- 800 g pumpkin
- 2 c. à soupe Nyons olive oil PDO
- 1 c. à café ground nutmeg
- ½ c. à café Espelette chilli
- The juice of half an orange
- Salt, pepper
Tip
Choose Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier variety, Grossane, Tanche...
Instructions
Peel and cut the pumpkin into large cubes. Place them in a large saucepan and cover with water. Cover and simmer gently for about 35 minutes.
- Drain the pumpkin for at least 10 minutes in a colander. Mash it with a potato masher or in a food processor until you have a very smooth purée. Then add the olive oil, orange juice, nutmeg and Espelette pepper, season with salt and pepper to taste, and serve piping hot.
If the purée is a bit runny, you can add 1 tablespoon of cornflour.
Tip
Choose Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier variety, Grossane, Tanche...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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