I made a pumpkin bisque the other day that took half.
There’s half of it left. Think about consuming it.
And so we have this dish-
When I ran Japan and Korea before.
The breakfast buffet often includes a pumpkin salad-
A spoonful at a time with a slice of bread on it.
Tastes great ha!
large walnut kernel
Pumpkin and Sweet Potato Salad with Dried Fruit
Peel the pumpkin and cut the sweet potatoes into small pieces and steam them for 30 minutes.
Steam the sweet potatoes and cucumbers and press them into a puree with a spatula.
Cut the eggs into small dice, add the raisins and walnuts to the pumpkin and sweet potato puree, add salt, black pepper, olive oil, salad dressing and mix well.
It’s even better with soft bread and a sweet custard.
If you have the spare capacity, you can also cut some diced apples and add them into it – the taste level will be more rich.