Pumpkin puree

1 serving


Peel the pumpkin, cut into freeform pieces, fold into a sauté pan, add margarine and let in without adding liquid. Wipe the finished pumpkin, through a sieve (or wipe machine), mix with hot milk sauce of medium density, season to taste with salt and warm up. Put the finished puree on a frying pan (curl), apply a pattern to the surface and release with a piece of butter or margarine