PREPARATION: 10min ~ COOK: 20min ~ READY IN: 30min
INGREDIENTS (SERVES 4)
1 brown onion, diced
1 red chilli, diced
2 garlic cloves, finely diced
1 knob Ashgrove butter
1 pumpkin wedge, skin removed and grated
1 tsp smoked paprika
1 cup vegetable stock
1 cup Ashgrove cream
large handful of coriander, roughly chopped
nutmeg, to garnish
Put the onion, chilli, butter and garlic into a saucepan over a medium heat and cook for 5 minutes to allow the onion to soften. Next add the pumpkin and paprika and cook for a further 5 minutes. The pumpkin should be falling apart between your fingers. Add the stock, let it reduce and then add the cream. Mix everything together and blitz until there are no lumps.
Glently stir through the coriander sprinkle with coriander and serve.