Ingredients:
A 1kg pumpkin – 600-700g of pumpkin f lesh
2 shallots – finely chopped
50g butter
vegetable stock cube
single cream, grated Parmesan cheese, croutons to serve
Method:
1) Fry the finely chopped shallots in the butter.
2) Add the pumpkin flesh and 1⁄2 a glass of water.
3) Cover the pan and let it boil until the flesh is soft.
4) Stir and pulp, either by hand with a potato masher or blend in an electric blender.
5) Once mashed/blended, return to the pan and add 1⁄2 litre of vegetable stock.
6) Simmer for 40 minutes, stir occasionally, watching that it does not stick to the bottom of the pan.
7) Add salt and pepper to taste.
8) Serve with a swirl of single cream and a sprinkle of Parmesan or croutons.