800g Pumpkin, roasted
10g Coconut oil
300g Onion, finely chopped
50g Celery, finely chopped
8g Garlic, minced
50g White leek, roughly chopped
10 Large sage leaves
Two bay leaves
750ml Chicken stock
Two Granny Smith apples, grated
10g Mustard seeds
2tbsp Cider vinegar
One tsp honey
(Blanch mustard seeds in boiling water. Soak for 10 minutes. Drain and mix with the honey and cider vinegar).
– Pre heat oven to 1800C/ 3500F
– Roast the pumpkin on a non stick baking sheet for approximately 30 minutes until golden brown.
– In a thick bottomed melt the coconut oil and sweat on a medium heat until lightly golden brown, stirring occasionally. Add the roasted pumpkin. Cover with the stock. Add bay leaves and sage and simmer for 20 minutes.
– Remove the bay leaves, add the grated apple and chestnuts and blend using a stick blender or a jug blender until smooth. Pass through a fine sieve. Serve in bowls with the mustard seed garnish.
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