For the pumpkin puree, cut the pumpkin in half and remove the seeds. Preheat the oven to 160°C and bake the pumpkin halves for about 20 – 30 minutes (be careful not to let it darken). The flesh should be nice and soft (knife test), then it is ready. Take the soft flesh out of the pumpkin with a spoon, heat milk, cream and butter and strain together with the pumpkin flesh. Season with nutmeg, salt and pepper. Add Parmesan cheese and chili to the pumpkin puree.
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