Pumpkin Puree with Shiitake

Pumpkin puree with shiitake (for 4 persons)
Pumpkin, our all-time favorite. How are things with you? Either you loveit or you can't even see it - at least that's the experience we've had so far.

Ingredients:
1 Hokkaido Pumpkin
4 potatoes
2 pinches nutmeg
2 tsp coconut oil
200 g Shiitake
1 red onion
2 cloves of garlic
½ bunch parsley
50 ml Riesling
½ Lemon, juice
4 tbsp linseed oil
2 tsp honey
4 tsp almond paste
pomegranate seeds
almond slivers
salt and pepper

Preparation:

1. Clean pumpkin thoroughly and wash off.
2. Dice the pumpkin at ¾, cut the remaining quarter into slices and set aside.
3. Peel and chop the potatoes.
4. Place the diced vegetables in a saucepan, fill with water and bring to the boil.
5. Cover and simmer for about 25-30 minutes.
6. Finely dice the garlic, chop the parsley, halve the onion and cut into thin slices.
7. Heat 1 teaspoon of coconut oil in a pan.
8. Brown the pumpkin slices on both sides until golden brown and finally caramelise briefly with honey.  Remove from the pan and set aside.
9. Heat the remaining coconut oil in the same pan.
10. Add the onions and garlic and fry for about 2 minutes until translucent.
11. Add the parsley and shiitake mushrooms and fry for another 3-4 minutes.
12. Deglaze with white wine, cover and simmer for approx. 3 minutes, then leave to stand on a turned off pan.
13. As soon as the pumpkin and potatoes are soft, drain the water to 1/3.
14. ½ Add a teaspoon of salt, a pinch of pepper, nutmeg and lemon juice.
15. Blend everything finely with a hand blender.
16. Season pumpkin puree with salt and pepper.
17. Divide the cream into 4 bowls. Also divide the mushroom mixture into the same 4 bowls and garnish with the remaining ingredients.