This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Ingredients:
1 large onion (peeled and chopped)
1 tablespoon of turmeric
1 kg of pumpkin (peeled, deseeded and roughly chopped)
500g of sweet potato (peeled, rinsed and roughly chopped)
1 teaspoon of dried chilli powder (optional)
1 tablespoon of tomato puree/paste
5 oz butter
5 oz plain flour
1 litre of vegetable/chicken stock
4 sprigs of rosemary picked
200g of parmesan cheese
Method
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.
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.
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 and add the picked rosemary and crumble the cheese on top. This can be served with or without croutons.
Enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com