Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small pumpkin
- Pinch of salt, to taste
- Pinch of pepper, to taste
- 1 tablespoon of butter, or more to taste
Directions
1.Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.
2.Cook the cleaned pumpkin in a 375 °F oven for approx 45 minutes per 250g. A small pumpkin of less than 500g works best.
3.Remove pumpkin and allow to rest for 5-10 minutes.
4.During this time, take out sea salt, butter, and your pepper mill.
5.Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.
6.Remove seeds and guts; roast seeds and discard the rest.
7.Separate the skin from the flesh.
8.Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste.