Creamy Pumpkin Puree with Mushrooms and Garlicky Pumpkin Oil

If using fresh pumpkin: Preheat the oven to to 180ºC or 350ºF. Cut pumpkin in halves and remove seeds. Put two halves in a baking dish or tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until tender.

Toast pumpkin seeds in a dry frying pan for 2–3 minutes. Finely chop parsley and garlic. Combine with pumpkin seeds, 2 tablespoons olive oil, pumpkin seed oil, salt and black pepper. Set aside.

Slice mushrooms and an onion. Heat a large skillet or pan and add a lug of olive oil. Fry mushrooms and onions over medium-high heat until golden (about 3–4 minutes), stirring occasionally. Add chopped rosemary, crème fraîche and mix well. Cook for 2–3 more minutes.

Boil milk with salt, pepper and grated nutmeg in a pot or microwave.

If using pumpkin puree, heat the pumpkin puree in the microwave, then combine with milk.

Arrange pumpkin puree and mushroom on plates and pour some pumpkin oil on top. Enjoy!