Soft pumpkin with broccoli and mustard nuts

Preparation method for pumpkin cream

• Preheat the oven to 185 °C.
• Crush the coriander seeds into powder in the mortar. Crush the garlic and mix with pepper, salt, and olive oil.
• Cut the pumpkin into pieces, remove the seeds and skin.
• Arrange the pumpkin wedges on a baking dish lined with parchment paper. Brush with the oil mixture and bake for 35 minutes in the oven until cooked through.
• Blend the pumpkin in a food processor. Add milk until you achieve a nice smooth consistency. The amount of milk may vary depending on the type of pumpkin. (I used Butternut and Hokkaido.)
• Season if necessary.

Preparation method for broccoli

• Cut the broccoli into florets and slice the stems into points for an elegant result.
• Steam the broccoli until al dente (about 7 minutes).
• Drizzle with olive oil.
• Sprinkle some fleur de sel over it.

Preparation method for mustard nuts

• Mix all the ingredients in a bowl.
• Spread them nicely apart on a baking sheet lined with parchment paper and roast for 12 minutes at 185 °C.
• Chop the nuts coarsely.

Finishing touches

• Place the pumpkin mixture in a preheated dish.
• Insert the broccoli florets with the stems facing up.
• Sprinkle with the mustard nuts and chives.