Serves 4
900g pumpkin, peeled, deseeded and cubed
2 cloves garlic, peeled and chopped
2tbsp fresh rosemary chopped
1tsp cumin seeds
salt and pepper
300ml veg stock (or white wine)
150ml single cream
25g pumpkin seeds
25g white breadcrumbs
50g mild goat's cheese, grated
Preheat the oven to 180, gas mark 4. Place the pumpkin in a shallow roasting tin. Scatter over the garlic, rosemary and cumin, then season to taste.
Pour in the stock and bake for 40-45 mins until almost tender.
Increase the oven temp to 200, gas mark 6. Pour the cream over the pumpkin and scatter with the pumpkin seeds, breadcrumbs and goat's cheese.
Return to the oven for a further 12-15 mins until bubbling and golden.
Serve with green salad and crusty bread.
900g pumpkin, peeled, deseeded and cubed
2 cloves garlic, peeled and chopped
2tbsp fresh rosemary chopped
1tsp cumin seeds
salt and pepper
300ml veg stock (or white wine)
150ml single cream
25g pumpkin seeds
25g white breadcrumbs
50g mild goat's cheese, grated
Preheat the oven to 180, gas mark 4. Place the pumpkin in a shallow roasting tin. Scatter over the garlic, rosemary and cumin, then season to taste.
Pour in the stock and bake for 40-45 mins until almost tender.
Increase the oven temp to 200, gas mark 6. Pour the cream over the pumpkin and scatter with the pumpkin seeds, breadcrumbs and goat's cheese.
Return to the oven for a further 12-15 mins until bubbling and golden.
Serve with green salad and crusty bread.
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