- Half a medium pumpkin- small cubed
- 6 tbsp olive oil
- 30g butter
- 1 onion chopped
- 1 clove of garlic
- 1/3 glass white wine (optional)
- cup of stock (chicken or veg)
- 250ml light creams
- salt & pepper to taste
- sprig Rosemary
Garnish
finely chopped parsley
grated parmesan
1. Medium heat, to a frying pan add 6 tbsp olive oil & 30g butter, sauté 1 onion chopped & 1 clove of garlic
2. Add pumpkin and fry off a little.
3. Turn up the heat and add 1/3 glass white wine and allow alcohol to burn off.
4. + rosemary , cup of stock and bring to a simmer
5. turn heat to a medium low, cover pan and cook for 30 minutes or until pumpkin is nice and mushy. (dont let it become too dry , + drop of stock if required)
6. + 250ml of light cream, stir through and simmer for a minute or so to combine.
7. add to cooked pasta or gnocchi.
