Pumpkin cream inside the pumpkin

Preheat the oven to 180ºC and bake the whole pumpkin until it is soft (about 45 minutes). Cut the cap of the pumpkin and drain it gently with a spoon being careful not to pierce the pumpkin. 

Finely chop the shallot and let it wither in a pot with a little oil and a drop of water. Then add the pulp of the pumpkin and let flavour for a few minutes. Add 2 glasses of hot water and blend the pumpkin with a blender. Season with salt and pepper and continue to blend adding water until you get a soft cream. Chop the rosemary with the knife. 

Serve the pumpkin cream inside the pumpkin decorating with chopped rosemary and a little curry powder.

You can prepare a large quantity, chop it down quickly with the function of blast chilling of Freddy and keep it in the refrigerator for a whole week as just done.

You can also decide to freeze it with the shock freezing function of Freddy, and then store it in the freezer for months. In this case you should divide it into single portions using convenient silicone muffin moulds so you will always have ready doses to thaw without wasted food.