INGREDIENTS
Pumpkin – 400 gm
Garlic – 2 cloves
Onion – 1 no
Cinnamon – a pinch
Marsala – 100 ml
Cream – 100 ml
Salt – To taste
Pepper – Pinch
Thyme – 1 spring
Oil – 20 ml
Butter – 1 Tbsp
METHOD
1. Peel cut and roast pumpkin in the oven with thyme and oil.
2. Chop onion and garlic, sauté in butter.
3. Puree the roasted pumpkin in the blender smoothly.
4. Add this puree to pan in which adjust the seasoning and finished with cream and marsala.
BY CHEF SUSHANT PARAB, EXECUTIVE SOUS CHEF, SAHARA STAR