- 1kg butternut pumpkin, peeled and chopped
- 8 eschalots, peeled
- 2 Tbsp extra virgin olive oil
- sea salt flakes and freshly-ground black pepper
- 2 Granny Smith apples, peeled and diced
- 1½L vegetable stock
- 400ml coconut cream
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- pinch cayenne pepper
Preparation time: 20 minutes
Cooking time: 2 hours
1 Preheat oven to 190°C. Toss the pumpkin and eschalots in olive oil, then season with salt and pepper. Arrange in a roasting pan, then bake for 1 hour, until tender and caramelised.
2 Remove any dark parts from the pumpkin, then place in a large saucepan with the eschalots and remaining ingredients. Bring to a gentle simmer and cook for 40 minutes, topping up with water as needed. Season with salt, then serve.