Instructions
Follow the steps and taste along the way.
Prepare the pumpkin and onion
Preheat the oven to 220 °C. Cut the pumpkin into roughly 3 cm cubes and the onion into thick wedges so they do not dry out too much while roasting.
Roast the vegetables
Spread the pumpkin and onion on a baking tray, drizzle with olive oil, and toss to coat. Roast for 25 to 30 minutes, turning the vegetables halfway through. The pumpkin should be tender and lightly browned at the edges, not burnt.
Blend the sauce
Transfer the roasted vegetables to a blender or a tall container. Add the vegetable stock, ground caraway, salt, and black pepper. Blend until smooth; if the mixture is too thick, blend it more thoroughly rather than draining off any liquid.
Balance the flavor and warm through
Stir in the orange juice and white wine vinegar. Pour the sauce into a saucepan and warm over low heat for 2 to 3 minutes, stirring occasionally; do not let it boil vigorously. It should be smooth and slowly run off a spoon. Taste and adjust the acidity by adding 2 ml of vinegar, or the saltiness by adding no more than 1 g of salt, if needed.
