You can also turn it into a marvelous soup by using the blender and adding some cream.
-= Ingredients =-
1 small Pumpkin ; deseeded and cut into cubes
1 medim Onion ; peeled and chopped
1 medium Carrot ; peeled and sliced into rounds
1 stalk Celery ; in medium slices
1 Chili ; chopped
3 cloves Garlic ; finely chopped
10 Cherry tomatoes ; cut in half
2 tablespoon Tomato puree
Homemade vegetable or chicken stock
2 tablespoon Olive oil
salt and pepper ; to taste
1 teaspoon Provence spice blend
Parsley ; to garnish
-= Instructions =-
Wash the pumpkin, cut in half and de-seed then cut it into melon-like slices and cut each slice into chunks, discarding the thick outer skin.
Now you can choose your method:
1. Add the oil to a frying pan and fry the onion, garlic and chili over a medium heat until soft but not colored.. Add the pumpkin, celery and carrot and fry gently for about 10 minutes. Add the stock, tomato puree, spices. Bring to a boil then reduce the heat and simmer for about one hour. Add the cherry tomatoes and simmer for a further 15 minutes or until the tomatoes are cooked but not disolved.
2. The alternative is to mix the oil with all the vegetables and spices then roast the vegetables for about an hour in the oven. Mix the tomato puree with the stock and bring to a boil. Add the roasted vegetables.