Brown Butter Pumpkin Purée with Tandoori Spice

Directions Print

1. In a large saucepot, slowly melt the butter, being careful not to burn. Add the tandoori to the butter and simmer slowly.
2. Add the pumpkin and cook on low heat until soft. Once cooked, drain the pumpkin (reserve the cooking liquid) and place in a blender. Purée pumpkin until smooth, adding the cooking liquid to help blend; season with salt and pepper to taste and adjust with the tandoori, if needed. Reserve hot.
3. To plate, place the purée in a bowl or on a plate, and garnish with cilantro and drizzle with yogurt.