Pumpkin Cream


  • 1 butternut pumpkin
  • 60 g ( oz) cane sugar
  • 1 teaspoon salt
  • 200 ml (7 fl oz) cream
  • 4 g ( oz) xanthan gum
  • 50 ml ( fl oz) walnut oil


Cut the pumpkin into small pieces and put in a pan with the sugar, salt and 500 ml (17 fl oz) water. Cook over low heat until soft and tender. Remove from the heat and drain, keeping some of the cooking liquid. Purée the pumpkin, using some of the cooking liquid, until the purée is thick and smooth.

Chill, then whisk in the cream, xanthan gum and walnut oil.