Pumpkin Puree with Sage Onions

Put milk and about 700 ml of water in a pot, add salt and boil together. Cut the pumpkin into small pieces and cook until very soft. Drain the liquid, stir the polenta flour with flour into the pumpkin mixture and finish cooking. Fry the finely chopped onions in hot butter until light brown and add the finely chopped sage. Arrange the finished pumpkin puree and sprinkle the sage onions on top.

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