Pumpkin Terrine

Finely grate the peeled pumpkin, finely dice the onions. Sauté onions in oil or pumpkin seed oil, add pumpkin and pour a little white wine. Put a lid on and stew until soft, stirring repeatedly. Let it boil down well. Blend or strain the soft cooked pumpkin. Soak gelatin in a little cold water, squeeze out and dissolve in the still hot pumpkin. Season with salt and pepper and leave to cool. Shortly before stoking, mix in the not too stiffly whipped cream. Pour the mixture into a tureen mold lined with plastic wrap or into small silicone molds and refrigerate. Turn out cooled puree, arrange and garnish as desired with roasted pumpkin seeds and a little pumpkin seed oil.

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