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 #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!