Serves 6
Ingredients:
1.5kg (3lb) pumpkin
6 tsp (25g/1oz) butter
1 onion, chopped
2½ cups (625ml/20fl oz) chicken stock
1 tsp light brown sugar
good pinch grated nutmeg
¼ tsp paprika
salt and pepper
⅔ cup (150ml/5fl oz) single light cream
3 slices bread
vegetable oil for frying
paprika
Method:
- Discard pumpkin seeds and stringy bits. Cut out pimpkin flesh and dice. Melt butter in a large saucepan, add onion and cook until soft. Add pumpkin, stock and sugar, bring to the boil, then cover and simmer for 30 minutes. Puree, then return to pan. Stir in nutmeg, paprika, salt and pepper and cream. Reheat gently while making the garnish.
- Stamp out either attractive shapes from bread or make rings using 2 cutters, 1 slightly larger than the other. Heat enough oil to come to a depth of 0.5cm (¼in) in a frying pan and cook bread until golden. Drain, then dust with Paprika.
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