Ingredients
- 1.6kg Kent pumpkin, peeled, seeded, cut into manageable chunks for grating
- 30g unsalted butter, chopped
- 30ml extra virgin olive oil
- 1 teaspoon salt
- 250ml milk
- 250ml chicken stock or water
- freshly ground black pepper
- 4 slices sourdough
- 100g ricotta drained
- extra virgin olive oil for drizzling
Preparation
- Grate the pumpkin with a coarse box grater or use the grater attachment of a food processor.
- Heat the butter and oil in a large heavy-based saucepan over medium heat. Add the pumpkin and add a pinch of salt.
- Cook the pumpkin, covered, gently over low heat for 8–10 minutes, stirring occasionally until it is soft and sweet. To test whether the pumpkin is cooked, place a few pieces onto a wooden spoon and squeeze with your thumb; they should be quite mushy.
- Stir in the milk and stock (water) and bring to the boil. Simmer for 2–3 minutes.
- Cool slightly, then blend the pumpkin mixture in a food processor or blender (or use a stick blender in the pan) until silky and smooth.
- Adjust the thickness with a little extra milk or stock if desired. Season to taste with salt and pepper.
- Serve with toasted sourdough spread with a little ricotta and a drizzled of extra virgin olive oil.
Gary's tips
