1.5kg pumpkin or squash cut into thin slices
1 leek finely sliced
1 onion finely chopped
1 stick celery finely sliced
300ml chicken stock (may need more or less depending)
Half tsp nutmeg
150ml double cream or 125g fromage frais
70g grated Parmesan
Melt half the butter and gently soften the onion, leek and celery. Add the pumpkin/squash and cook on low heat for about 5 mins. Add enough stock to make it all moist and cover, simmer for about 20 mins. Add more stock and repeat until it is all cooked through and soft. Add salt/pepper to taste and the nutmeg then blend. Return to the pan and add the cream, Parmesan and the rest of the butter stir through and serve up.
Guess what; toddler boy is messing with the breakfast now too - not ketchup thankfully - today he announced he liked his cereal crunchy and would not be having milk. Ah such is the joy of parenting.
|These bad boys are a taste sensation with pasta|