This recipe was given to me by my Aunt, whom picked it up whilst on a 'relly tour' in the north of England. They had a recipe leaflet at their local garden centre. I usually roast pumpkin to add flavour, so I found this method is quite bland making it essential to add the cheese and some savoury spices. It makes six servings for a lunchtime portion, but would stretch to eight if you're using it as a starter for Thanksgiving or a dinner party.
Serves 6
1kg skinned pumpkin, cubed
2tbsp rapeseed oil
2 onion, roughly chopped
750ml bouillon vegetable stock
400ml whole milk
1/2tsp nutmeg
1 tbsp cracked black pepper
200g cheddar, grated
1. Sautéed pumpkin in oil to soften, about 5 minutes,
2. add chopped onion and continue to cook until softened.
3. Add stock, milk, nutmeg, and seasoning, simmer for 20 minutes or until pumpkin fully softened.
4. Allow to cool slightly before blitzing until puréed
5. Check seasoning, add grated cheddar and enjoy with fresh bread!
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