Grate with a Korean grater or slice very thinly: 300 g of pumpkin, 2 pears and 1 carrot.
Cut the peel and the grapefruit core, taking care not to put the bitter part.
For the Sauce: In a bowl, grate the zest of half a lemon and squeeze out 1 tablespoon of juice, add 100 grams of sour cream, 2 tablespoons of powdered sugar, and 80 grams of chopped walnuts.
Mix everything well until the powdered sugar melts.
Serve the pumpkin salad on a platter with our sour cream sauce and walnuts.
