3tablespoonsgingerbreadcrushed to breadcrumbs. Just put the gingerbread in a mortar and smash them up
4tablespoonsbutter
0,25teaspoonsafran
salt
Instructions
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.
Recipe Notes
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