Pumpkin and apple puree

Ingredients:

• 1 pumpkin (about 1.1 kg), seeds removed, peeled and cut into pieces
• 2 medium apples, peeled and cut into pieces
• 2 tbsp (30 g) butter
• 1 small onion, chopped
• 3/4 cup chicken broth
• 1 tbsp. l. brown sugar
• 1/4 tsp dried thyme leaves, chopped
• 1/8 tsp ground black pepper

Preparation:

1. Heat oil in a 4-quart saucepan or gravy boat over medium-high heat. Add the onion and cook until softened.
   
   Add the broth, brown sugar, thyme, black pepper, and pumpkin to the pan and bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, or until the pumpkin is tender.
2. Add the apples to the pan. Cook for 5 minutes, or until the apples are soft. Puree the pumpkin to your desired consistency, adding additional stock as needed.