I always make this for Thanksgiving but it goes great with all game and beef dishes.
Bake fresh pumpkin until soft and cook a pound of cut up carrots in water, butter and salt and peper, bay leaf till soft and the water is evaporaterd.
After removing the skin from the pumpkin, puree pumpkin, carrots, butter and creme fraiche with a staff-mixer. It keeps for a long time - can be warmed up in the oven and is execellent left over! I do add a scrape or two of fresh ground nutmeg.
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