This recipe was found on Spise Med Mormor
2 kg pumpkin
40 g margarine
40 g flour
ca. 5 dl milk or cream
Cut the pumpkin into small pieces, sprinkle them with salt, and let sit for an hour. Rinse and place in boiling water. While the potatoes are boiling, make a roux out of the margarine and flour in a separate pot and whisk in the milk. Heat until thickened. When the pumpkin is tender, strain them out and fold them into the sauce. Season the sauce to taste and add chopped parsley in before serving.