Ingredients
75g pumpkin (or butternut squash)
3 shallots
1 tsp chilli flakes
100ml white wine
Bouquet garni of fresh thyme, sage and bay leaves
400ml can coconut milk
400ml chicken stock
1 tsp garam masala
Sea salt and pepper to season
Method
- Pre-heat oven to 200
- Prepare the pumpkin. Scoop out all the seeds and wash in a sieve, setting aside on kitchen paper to dry out. Peel the pumpkin and cut into chunks before arranging on a roasting tray
- Peel the shallots and cut into wedges and add to the baking tray, along with the chilli flakes and a good slug of olive oil. Toss until well covered and roast in the oven for around 20-30 minutes until caramelized and tender
- Towards the end of the roasting time, put the seeds into a second roasting tin, season with salt and pepper, add a dash of oil, a pinch of garam masala and crisp in the oven for a few minutes (take care that they don’t burn as they won’t need long). Remove and place onto kitchen paper to absorb any remaining oil once crisp
- When the vegetables are tender, allow to cool slightly before cutting into smaller pieces and transferring to a large saucepan. Add the wine, herbs, coconut milk and stock. Simmer gently for around 30 minutes
- Remove the leaves and liquidize in batches. Set aside until needed
- Reheat gently to serve, topped with the pumpkin seeds and a swirl of cream if needed
The Cherrywood Cookbook 