Be aware that this is not a fancy repice but something that I came up while cooking away with leftovers. That’s why the measurements are a bit wonky. I didn’t think about posting this recipe but was pleasantly surprised by it comfort-in-a-bowl-ness (if that is a thing).
And yes, it’s another pumpkin recipe. I promise, there will be some more variation in the future, I just seem to be going back to those orange round fellows again and again.
for 2 servings
about 600-700g of hokkaido pumpkin
2 cloves of garlic
about 300ml of water
salt and pepper to taste
1/2 teaspoon of yellow curry powder
1/4 teaspoon of cumin and turmeric powder
a sip of aceto balsamico vinegar
about 60g of quinoa
a bit of crumbled up manouri cheese (or other cheese of choice)
optional but advisable: a bit of leftover hummus
Dice the onion and garlic and cut the pumpkin into pieces. Heat a bit of olive oil in a pot, sweat the onions and garlic, then add in hokkaido and water and let cook. When the pumpkin is beginning to soften, add in cut up carrots and spices. When the vegetables are ready, purée them – I left the mash just a little bit chunky, because I like that texture.
While the pumpkin is cooking, rinse quinoa with hot water to take away any bitterness. Cook until tender and drain.
Arrange the pumpkin carrot mash in a bowl, sprinkle on some quinoa, crumble the cheese on top (the manouri cheese is a soft white cheese made out of goat and sheep milk that isn’t as salty as feta. However, feel free to use any cheese you like and have on hand). I also added a bit of leftover hummus on top which was a nice contrast . Don’t mix it too much to let the flavours stand for themselves. Sprinkle just a few drops of balsamic vinegar on top and enjoy.