Smoked Pumpkin Purée
This purée brings a deep complexity obtained by smoking the pumpkin, in addition to a very smooth and homogeneous texture.
It is a very versatile option that can enhance roasted dishes in general.
Preheat the oven to 180 °C
Trim, halve, and deseed 1 kabocha squash
Divide it in 8 parts and carefully remove the skin. Cut it into uniform sizes
Sprinkle the squash with 3 tbsp of sugar and season with salt to taste
Place a handful of hay in a heat-resistant container and place a piece of burning coals on top
Put the recipient with the hay and burning coals in the oven to make a smoker
Cook the squash for 40m until soft and caramelized
Place the baked squash into a blender with 1 cup of light cream. Blend for 3m or until obtain a smooth purée. The smoked pumpkin purée is ready
Serve warm. Enjoy!
Yield 6 portions
Light Cream1 cup
White Sugar3 tbsp