Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil

• 1 Medium-sized Hokkaido Pumpkin (Red Kuri Squash) Or Equivalent Pumpkin Or 2 Cans Pumpkin Puree
• Salt And Pepper
• 4 Tablespoons Pumpkin Seeds
• 6 sprigs Parsley
• 1 clove (Large) Garlic
• 4 Tablespoons Olive Oil, Divided
• 1 teaspoon Pumpkin Seed Oil, Plus More To Serve
• 1/2 pounds Mushrooms
• 1 Small Onion
• 1 sprig Rosemary
• 1/2 cups Creme Fraiche
• 1/2 cups Milk
• 1 pinch Nutmeg

1. If using fresh pumpkin: Preheat the oven to to 180 degrees C or 350 degrees F. Cut pumpkin in halves and remove seeds.
2. Put two halves in a baking dish or tray, drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for 30 minutes or until tender.
4. Toast pumpkin seeds in a dry frying pan for 23 minutes.
5. Finely chop parsley and garlic.
6. Combine with pumpkin seeds, 2 tablespoons olive oil, pumpkin seed oil, salt and black pepper.
7. Set aside.
8. Slice mushrooms and an onion.
9. Heat a large skillet or pan and add a lug of olive oil.
10. Fry mushrooms and onions over medium-high heat until golden (about 34 minutes), stirring occasionally.
11. Add chopped rosemary, creme fraiche and mix well.
12. Cook for 23 more minutes.
13. Boil milk with salt, pepper and grated nutmeg in a pot or microwave.
14. If using pumpkin puree, heat the pumpkin puree in the microwave, then combine with milk.
15. Arrange pumpkin puree and mushroom on plates and pour some pumpkin oil on top.
16. Enjoy!

hokkaido, salt, pumpkin seeds, parsley, garlic, olive oil, oil, mushrooms, onion, rosemary, fraiche, milk, nutmeg

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/creamy-pumpkin-puree-with-mushrooms-and-garlicky-pumpkin-oil/ (may not work)