Roasting the pumkin along with some oil and salt not only softens it but also accetuates its flavour. The topping of the ‘Chimichurri’ provides the freshness that is so much needed in this purée.
Matched well with chicken burgers, veggie patties, salmon, grilled meats, as well as sausages.
Pumpkin Purée with Chimichurri
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Here are some more of my Veggies Recipes.
Pumpkin Purée with Chimichurri
Servings: 10 People
Ingredients
- 2kg Pumpkin , peeled and cut in large chunks of 7-8 cm
- 1 cup fresh Coriander , leaves on their stem, big stems removed
- 1 cup fresh Parsley , leaves on their stem, big stems removed
- ½ cup fresh Basil , leaves picked, home grown
- ¼ cup fresh Mint , leaves picked, home grown
- 10 sprigs fresh Thyme , leaves picked, home grown
- 1 Shallot , finely minced
- 1 Green Chilli , medium heat, deseeded and finely chopped
- 120ml EVOO , extra virgin olive oil
- 50ml red wine Vinegar
- 30ml Lime juice
- Zest from 1 lime
- 2 tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Turn the oven to 210°C, fan on and grill in the middle.
- Take on oven-proof non-stick tray and add the chunks of pumpkin. Drizzle 40ml of the oil, season with half the salt and half the pepper, toss and line them in the tray and cook for 30’. Remove from the oven and keep aside to cool.
- In the meantime, prepare the chimichurri by adding in the bowl of a high-speed blender or food processor all the ingredients, except the remaining salt and pepper and pulse for a few times without overdoing it for a nice chopped mixture. Season with the salt and pepper to taste and pulse once more and keep aside.
- Add the pumpkin in a large flat bowl and puree until smooth and finally drizzle all-over the chimichurri.
