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
- 1 pinch of salt
- 1 pinch of pepper
- About 1 tablespoon butter
Directions
Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.
Bake the cleaned pumpkin in a 375 °F (190 C) oven for about 45 minutes per 250 g. A small pumpkin of less than 500 g works best.
Remove pumpkin and allow to rest for 5–10 minutes.
During this time, take out sea salt, butter, and your pepper mill.
Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.
Remove seeds and guts; roast seeds and discard the rest.
Separate the skin from the flesh.
Place hot pumpkin flesh in a food processor , along with salt, pepper, and butter to taste.