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Pumpkin sauce


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3 cloves of garlic
1 tablespoon extra virgin olive oil
400 g pumpkin peeled and semi private
1 glass of tomato puree

medium nonstick skillet (or a pan)
a mixer or a blender or a food mill
1 wooden spoon


Wash pumpkin, cut into four (like a melon), remove the seeds and Peel.
Brown the garlic, then stir in the pumpkin and Brown also this for a minute or two.
Add the tomato puree, water and salt.
Bring to a boil and lower the heat (caution: squirts!).
Add half a tablespoon of curry powder, 1 teaspoon of oregano and a little chilli (middle if whole, otherwise a tip of teaspoon if powdered, being careful because the chili should be dosed depending on your tastes).
Cook over low heat, stirring occasionally, until you break the pumpkin pieces.
Switch off. Let stand a few minutes and go around with the mixer (or a blender or a food mill).
It's ready to serve.

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Si può usare per condire la pasta o come contorno.

(Thanks to Valentina P.)

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Mi piace molto

- Valia -

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