We planted what we thought was a butternut pumpkin seed many months ago, but actually it turned out to be what we think is QLD Blue instead. Either way, sadly, our pumpkin growing attempt was somewhat abortive. Perhaps as a result of overwatering from the top side, our pumpkin patch developed a mildew that was unbeatable. Our Zuchini, which neighboured the pumpkin, were a sad casualty of this mildew, so we lost a lot of these, also. However, the pumpkin vine did yield one almost fully grown veg before it gave up on itself, and this we have picked and started to cook. It is quite beautiful, though a little green and underdeveloped, so perfect to give the cauliflower body in this recipe, without overwhelming the flavour.
You will need:
Extra virgin Olive Oil
1/4 of a small pumpkin
1/2 Cauliflower
1 onion
3 cloves garlic
2 cups chicken or veggie stock
Salt and pepper for season
What to do:
In a large saucepan, heat the olive oil and add the diced onions and chopped garlic. Stir until becoming translucent. Add the cauliflower and pumpkin and mix well, seasoning now with salt and pepper. Cook until lightly browned and fragrant. Deglaze with verjuice or white wine (optional).
Add the stock and leave to simmer and bubble and soften. I pureed mine in the blender, though it would also be beautiful just hand mashed and left as a chunky soup.
Serve with parmesan cheese and spring onion (optional).
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