A pumpkin spicy puré based on a recipe from Anna Wecket's 1648 cookbook. Works well as a side dish with meat dishes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
child head sized
milk whole milk is probably best
crushed to breadcrumbs. Just put the gingerbread in a mortar and smash them up
Peel, de-seed and dice the pumpkin.
Boil the pumpkin in the milk at a low heat until the flesh is mashable. That takes 10-20 min depending on how big your dices are. Make sure the milk don't burn or overflow.
Grained the safran in a mortar and add a tablespoon of boiling water and let it sit for a bit.
Take the pumpkin off the heat and puré the pumpkins with a wooden spoon or use a potato masher in the milk. You can of course use a blender but that might alter the consistency.
Put it back on the heat and add the breadcrumbs. Let it simmer for 5 minutes while it gets a bit thicker. If it is still very runny add more breadscumbs.
Add the butter and salt to a taste.
Source: Based on "Græskar at koge" in "Renæssancemad" by Bi Skaarup. The original recipe is from Anna Wecket's cookbook "En artig oc meget nyttig Kogebog..." 1648