Roast pumpkin and chestnut purée

Ingredients

Fruit & Vegetables

  • 400g of pumpkin, peeled and roughly diced

Store Cupboard

  • 100g of cooked chestnuts
  • 1 tsp horseradish cream
  • salt

Dairy

  • 75g of crème fraîche

Oils & Vinegars

  • olive oil