- 1 small pumpkin
- 1 white onion, roughly chopped
- 2 cloves garlic
- 2 sprigs rosemary
- 2 tbsp clear honey
- 3 tbsp virgin olive oil
- 500 ml chicken stock
- 1 glasses dry white wine
- 150 ml double cream
- 1 lemon, juice only
1. Preheat the oven to 220C/gas 7.
2. Peel the pumpkin and scoop out the seeds. Dice the flesh into large cubes and put in a roasting tray. Scatter around the chopped onion and garlic and tuck in the rosemary sprigs.
3. Drizzle over the honey and olive oil and roast in the oven for 30-40 minutes, or until the pumpkin is tender and golden. Baste half way through to stop the honey catching on the bottom of the tray.
4. Meanwhile bring the stock to the boil. When the vegetables are cooked, put in a blender with the hot liquid and white wine. Blend until smooth before adding the cream and lemon juice.
5. Return to the pan and season with salt and pepper.
- 825g pumpkin puree
- 1/2 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Mix pumpkin puree, spices and dry pectin in a medium saucepan over high heat. Bring to the boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
- 60ml vegetable oil, plus extra for greasing
- 180g self-raising flour
- 130g wholemeal flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch salt
- 3 fresh rosemary sprigs, finely chopped
- 2 free-range eggs, lightly beaten
- 100ml plain yoghurt
- 275ml milk
- 1 tbsp honey
- 240g cooked pumpkin, cut into ½cm/¼in cubes
- handful pumpkin seeds
- Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
- Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)
- Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.
- Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture.
- Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.