This is a Bonfire Night special but also excellent from Autumn through to the last of the gourds.
Without the feta it is vegan, it’s an excellent side dish to accompany pork, beef or chicken, or on its own on a pile of cheesy polenta. You can blitz it up, too, for a warming winter soup to dunk chunks of bread into. Sprinkle the feta, parsley and seed oil on top for maximum plating points!
The pumpkin needs to be firm and tasty (see suggestions below, as some of the Halloween ones are mostly for show and not good for cooking at all).
Ingredients
Serves 4
1 good size cooking pumpkin (eg, Crown Prince, Red Kuri or Kabocha) peeled and chopped into biggish chunks
3 tbsp extra-virgin olive oil
3 shallots, peeled and sliced
4 cloves of garlic, peeled and halved
4 ripe, medium tomatoes (blanched, skinned and chopped), or a tin of good quality chopped tomatoes
A mix of hard and soft herbs: I used fresh thyme and oregano but two teaspoons of mixed dry herbs also works
A pinch of dried chilli flakes – for subtle heat and seasoning
Salt and freshly ground black pepper
150ml water
Vegetable stock – a cube or a tablespoon of Marigold bouillon
100g feta (smoke, if you can get it)
Chopped parsley
2 tbsp pumpkin seed oil
Method
In a cast-iron casserole heat the olive oil and gently soften and brown the shallots. Add the pumpkin chunks and garlic, turn in the oil and allow to sizzle for 4-5 minutes while you peel and dice the tomatoes.
Add the tomatoes, herbs, chilli flakes, water and stock cube or powder and give it all a good stir.
Pop a lid on the pot, turn down the heat and simmer for 15-20 minutes until the pumpkin is tender.
Remove the lid and allow some of the liquid to evaporate.
Taste and adjust the seasoning.
Sprinkle with crumbled feta and parsley, and drizzle the pumpkin seed oil over the top.
Serve warm or at room temperature.
© Linda Galloway 2021