Oriental Pumpkin

Oriental Pumpkin

Vegetarian
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Preparation time
45min
Serving(s)
4

Preparation time: 45 minutes & cooking time. Difficulty: 2/5. For 4 servings. 

Handy tip: You don’t have a lid for your pan? Baking parchment cut to size and placed over your pumpkin will do the trick and has the advantage of allowing you to easily monitor the pumpkin as it cooks.

Ingredients:

800
g Hokkaido pumpkin
250
g onion, roughly sliced
3
garlic cloves, very thinly sliced
20
g brown sugar
40
g tomato paste
2
teaspoons Harissa
1
teaspoon cumin
1
teaspoon cinnamon
1
tablespoon ras el Hanout
700
ml vegetable stock
100
g dried apricots, halved
400
g tinned whole chestnuts (pre-cooked)
*
Coriander to taste
*
Freshly ground black pepper
*
Herb or Guérande salt
1
tablespoon double cream or fresh vegan cream
1
teaspoon toasted sesame seeds

First chop the pumpkin into 3 cm slices, and then dice the slices. Using a large frying pan, fry the diced pumpkin over a high heat for about 5 minutes, add the onions and continue cooking for a further 3 minutes. Add the sugar and leave to caramelise slightly.

Add the tomato paste, vegetable stock, garlic & spices. Bring to a gentle simmer.

Add the apricots and chestnuts to the mixture and let it simmer away, half-covered for about 10 minutes.

Adjust the seasoning to taste.

Serve in soup bowls, add the fresh coriander, (vegan) cream and sesame seeds.

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