All you need to do beforehand is make pumpkin puree.
The basis for this sauce is bechamel sauce. You can go for the light healthy version or for the full old-fashioned sauce!
Are you going for skinny? Then you can easily do this by using skimmed milk or use oat milk as an alternative. And use the original cornstarch to make a binding.
For 2 people:
- 500 ml milk or alternative
- 3 to 4 tbsp cornflour (the original)
- 100 gr. Pumpkin puree (by that I mean pumpkin that has been cooked and mashed), use more or less if necessary. Own choice.
Heat the milk until it starts to boil. Season with salt, pepper, nutmeg, chives, parsley and, if desired, some ground cloves.
Dissolve cornflour in 2 tablespoons of milk and add it to the warm milk while stirring.
Add the pumpkin puree and let it cook for a few minutes. You can make the sauce as thick as you want.
I also added 2 tbsp Maredsous cheese spread with ham, because I made the dish with ham and chicory. You can of course omit it.
Are you going for no nonsense real bechamel sauce?
For 2 people:
- 15 gr butter
- 25 gr flour
- 4 dl milk or oat milk
- 100 gr Pumpkin puree
- Seasoning pepper, salt, nutmeg, parsley, chives and (optional) ground cloves
Melt the butter in the pan. Stir until the butter is completely dissolved.
Add the flower. Let it dry while stirring. Watch carefully that the flour does not burn. if it smells like cookies, it is well baked.
Remove the pot from the heat and add the cold milk while stirring.
Keep stirring with the beater until the sauce starts to thicken.
Add the pumpkin puree and season to taste. Let it boil for a while.
You can also add the Maredsous cheese spread here.