A close friend from Italy once gave me as a gift of cold pressed pumpkin seed oil, done in his farm in Austria. The consistency, flavour, smell, viscosity, texture and especially the unique colour it produced when used in salads or sauces was a sensually stunning green emerald which I had not seen in oils before. The sweet flavour and elegant colour from the seeds tasted amazing with an appetising fragrance of pumpkin.
Using pumpkin with carrots makes a well-mixed pair for sauces, soups and pate. Generally pumpkins don’t have much nutrition in the flesh; the seeds however hold many minerals and vitamins.
Pumpkin carrot corn puddingPrint Recipe
- 200 g pumpkin cubed and cooked until soft
- 200 g carrots cubed medium cooked until soft
- 200 g fresh corn cooked
- 2 tablespoons of olive oil
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of fresh thyme
- Few scrapings of fresh nutmeg
- Salt to taste
Cook and blend the carrots and pumpkin until smooth.
Add the corn and mix well.
Use a form or mould the pudding: spread some oil around the mould to allow the pudding to slide out without getting stuck to the sides. Apply firm pressure when filling the form as the pudding will slide out easily.
Place some salad on the plate and decorate with roasted pumpkin and sunflowers seeds.
Serve with sauteed green kale and nori algae, and make a puree of mashed sweet potato or yam and blanched sweet peas for garnish around the pudding.