PUMPKIN TO GO

Ingredients:

300 g pumpkin roasted and peeled (preferably Muscat de Provance, but every other, except Hokkaido, will be okay)

1 apple

approx. 2 cm piece of ginger

1/3 pomegranate

cinnamon

reduced apple juice*

Expanded amaranth

lemon

plain yogurt

First make a base for the breakfast. Divide an apple into 4 parts. Leave one quarter in water with a dash of lemon juice for later. Clean the rest of the apple from seeds and peel, cut into slices and cook in a little water with a teaspoon of reduced apple juice, grated ginger and a pinch of cinnamon. When the apples are tender, mixes them with the pumpkin using a blender. You don’t have to do it very carefully – lumpy structure in this case is even more interesting. Heat it in a saucepan to make the puree warm.

Remove seeds from the quarter of the apple, but leave the skin – we want the fiber with all our hearts. Cut it into thin slices or julienne.

Put the cream into bowls, sprinkle with apple, pomegranate seeds, expanded amaranth, pour some reduced apple juice and a spoon of yogurt.

*If you can’t find reduced apple juice, you can replace it with pomegranate molasses, or make your own apple juice reduction … a good quality thick balsamic vinegar is also good.

Recipe: Magdalena Święciaszek image: Krzysztof Kozanowski / USTA