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Cooking
Pumpkin Oatmeal with Nuts
· 1 servings
Roast the pumpkin
Cut the pumpkin into chunks, pop it in the oven for 20 minutes at 150 degrees, let it cool, then scoop out the flesh.
Blend the purée
Put the scooped-out roasted pumpkin flesh into a tall, narrow container, add the milk and cinnamon, and blend until smooth.
Simmer until thickened
Pour the blended purée into a pot, add the oats and maple syrup, and cook over medium heat until thickened.
Toast the nuts
Put the chopped nuts into a small pan, drizzle with a spoonful of maple syrup and add the cardamom. Toast over medium heat until the syrup starts to caramelize slightly, then turn off the heat and set aside.
Serve
Spoon into a bowl, sprinkle with the toasted nuts and, if you like, drizzle with a little extra maple syrup.