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Categories:
butter onion olive oil water fresh cilantro cinnamon cayenne pepper brown sugar heavy cream ginger hazelnuts
Viewed: 110 - Published at: 6 years agoIngredients
- 2 Tablespoons Butter
- 1/2 whole Chopped Onion
- 1 Tablespoon Olive Oil
- 34 ounces, fluid Pumpkin Puree
- 3-1/2 cups Water
- 1 teaspoon Fresh Cilantro
- 1 teaspoon Cinnamon
- 1/2 teaspoons Cayenne Pepper
- 1/2 cups Brown Sugar
- 1/2 cups Heavy Cream
- 1/2 teaspoons Ginger
- 1/2 cups Chopped Hazelnuts
Method
- Melt butter in a large saucepan on medium heat. Once melted, add the chopped onions and olive oil and saute for 5-10 minutes until onions begin to turn soft and you can see through them. Add pumpkin, water, and freshly cut cilantro and stir, mixing well. Cover and let simmer on low for about 10 minutes. Add cinnamon, cayenne pepper, brown sugar, cream, and ginger and stir well. Let simmer, stirring occasionally, for at least 10 minutes. Add additional spices as necessary to suit your tastes. Garnish with hazelnuts right before serving.
