Country Bread with Pumpkin and Goose Fat Puree
Preheat the oven to 180° C (approximately 350° F) top and bottom.
Peel the pumpkin, remove the strings and seeds, and cut into small cubes. Place in a bowl, toss with the oil, and season with salt and pepper to taste. Spread the diced pumpkin on a baking sheet in an even layer and bake in the preheated oven for about 40 minutes, turning occasionally.
Cut the goose fat into small cubes. Peel the onion and chop finely. Place the fat, onion, and marjoram in a pot and warm over low heat, stirrring occasionally, for about 10 minutes. Pour through a fine sieve and season the goose fat with salt and pepper.
Remove the pumpkin from the oven, place in a bowl, and mash with a fork. Stir in the goose fat, place the mixture in glass jars, and allow to cool. Serve on slices of fresh country bread.