Crown pumpkin holds its shape better than other varieties when cooked, but the recipe is still delicious using any other type.
Serves: 4–6
INGREDIENTS
1½ kilograms crown pumpkin
olive oil
sea salt and pepper
Soup
2 tablespoons olive oil
1 leek, sliced
1 onion, sliced
1 carrot, diced
3 cloves garlic, crushed
2 tablespoons chopped fresh sage
1 teaspoon grated nutmeg
¼ teaspoon chilli flakes
5 cups vegetable stock
1 tin large white beans, drained and rinsed
¼ cup chopped parsley
To serve
ricotta fritters (see recipe below)
Ricotta and Sage Fritters
250 grams ricotta
¼ cup grated Parmesan
3 tablespoons plain flour
3 tablespoons ground almonds
1 egg
1 clove garlic, crushed
1 tablespoon finely chopped sage
sea salt and ground pepper
To cook
olive oil
20 sage leaves, optional
METHOD
Preheat the oven to 180°C.
Peel and seed the pumpkin then cut into 3cm pieces. Place on a large lined baking tray and toss with olive oil, salt and pepper. Roast for 30 minutes or until just tender.
Soup: Heat the oil in a large saucepan and cook the leek, onion, carrot and garlic with a good pinch of salt until tender. Stir in the sage, nutmeg and chilli then the stock and roasted pumpkin. Bring to the boil then reduce the heat to a gentle simmer and cook for 20 minutes. Add the white beans and parsley.
To serve: Divide the soup between bowls and top with the ricotta fritters and extra fried sage leaves if using.
Ricotta and Sage Fritters: Combine all of the ingredients in a bowl and season.
To cook: Heat a little olive oil in a sauté pan and add spoonfuls of the mixture.
Top each one with a sage leaf and cook until puffed and golden on both sides. Fry any extra leaves until crisp. Makes about 16 fritters
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!