Slow-cooked hokkaido pumpkin

with cinnamon and basil cream sauce

Culinaire Original Pumpkin Cinnamon


För 10 portioner

Hokkaido pumpkin

1 Hokkaido pumpkin

60 ml olive oil



Cinnamon and basil cream sauce

1 l carrot juice (juicer

2 l vegetable demi-glace

500 ml Debic Culinaire Original

2 cinnamon sticks

20 g basil

20 g spinach

Pumpkin toffee

1 kg pumpkin, diced

400 g Debic Culinaire Original



Black garlic salsa

500 g onions, chopped

200 ml white wine

100 ml white wine vinegar

100 g sugar

60 g olive oil

30 g black garlic

60 g pumpkin seeds, roasted

Pumpkin discs

1 kg butternut squash

50 ml olive oil

10 g grated ginger

empty vanilla pod

Thai basil oil

150 g Thai basil

40 g spinach

300 g grape seed oil


roasted hazelnuts, grated marigolds


Hokkaido pumpkin

Cook the whole Hokkaido pumpkin in the oven at 130°C for an hour and a half until thoroughly cooked.

Cut into nice pieces and remove the strands.

Drizzle with the olive oil and season with salt and pepper.

Cinnamon and basil cream sauce

Bring the Debic Culinaire Original to the boil with the cinnamon sticks and basil.

Leave to infuse for 30 minutes.

Remove the cinnamon sticks and mix the cream with the spinach in a thermoblender at 70°C until the cream is bright green.

Pass the cream through a fine sieve.

Reduce the carrot juice to 100 ml.

Add the vegetable demi-glace and reduce to 500 ml.

Combine the two preparations and reduce to the desired thickness.

Pumpkin toffee

Roast the pumpkin cubes in the oven at 140°C for 50 minutes until lightly caramelised and cooked through.

In the meantime, reduce the Debic Culinaire Original to half.

Mix everything together in a thermoblender until smooth and season to taste with salt and pepper.

Black garlic salsa

Heat the chopped onion with the vinegar, white wine, sugar and olive oil and cook until the liquid has completely evaporated and the onion is golden brown.

Leave to cool and mix with finely chopped black garlic cloves and roasted pumpkin seeds.

Pumpkin discs

Cut the pumpkin into 4 mm slices

Cut discs out of the pumpkin.

Place the pumpkin discs and the olive oil, ginger and vanilla in a vacuum bag and remove the air

Steam the pumpkin discs for 30 minutes at 100°C.

The pumpkin should be very slightly overcooked, so that it has a custard-like texture but does not lose its shape.

Cool the pumpkin in ice water straight away and refrigerate in the vacuum bag.

Immediately before serving, heat the pumpkin in the vacuum bag or under a heat lamp.

Thai basil oil

Mix the Thai basil, spinach and grape seed oil in the thermoblender at 80°C for 5 minutes at speed 5.

Pour the oil through a coffee filter and leave to cool.