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Roasted Pumpkin Sauce with Orange and Caraway
50 min4 servingsEasy
Ingredients
- 600 gHokkaido pumpkin, seeds removed and cut into cubes
- 100 gyellow onion, peeled and cut into thick wedges
- 15 mlolive oil
- 300 mlunsalted vegetable stock
- 60 mlfreshly squeezed orange juice
- 10 mlwhite wine vinegar
- 1 gground caraway
- 4 gsalt
- 0.5 gground black pepper
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.