This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Ingredients:
1 large onion (peeled and roughly chopped)
1 tablespoon of turmeric
1 kg pumpkin (peeled, deseeded and roughly chopped)
Method
First off pre heat the oven to 180.
Mix the pumpkin and sweet potato with a little olive oil, salt and pepper and cook for 15 minutes.
While cooking gather a large sauce pan or pot. Melt the butter and add spices, cook for 3-4 minutes on a medium heat.
Remove from the heat and add flour and tomato paste, mix well until a paste has been formed.
Bring back to the heat and gradually whisk in the stock until a sauce consistency has formed.
Simmer for 5 minutes and check the pumpkin and sweet potato in the oven – they should be soft. If not it’s ok as every oven is different.
Add to the mix and stir.
Cook until soft and blend with a hand blender or food processor until smooth.
Bring back to the boil, season with salt and pepper.
Transfer to large bowls – add the picked rosemary on top and crumble the cheese on top.
This can be served with or without croutons, a matter of taste and enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com