Pumpkin Crumble
Recipe type: Dessert
  • 300g pumpkin
  • 50g butter
  • ½ chilli
  • 100g milk
  • 50g cream
  • 100g pumpkin (diced )
  • 100g parmesan
  • Breadcrumbs or pine nuts to top (optional)
  1. Remove the flesh and seeds from the pumpkin. Roast in tin foil with a little olive oil for 30 minutes at 180ºc or until the pumpkin becomes soft.
  2. Once the pumpkin is roasted place into a pan with the chilli, butter and add the milk. Bring to the boil, extract part of the liquid and blend with a hand blender until smooth. Pass through a sieve to create a purée.
  3. With the 100g of diced pumpkin, blanch in boiling water for 30 seconds to a minute then roast in a pan to add the flavour, maybe add a slice of garlic or rosemary.
  4. Add the roasted diced pumpkin to the the pumpkin purée. Add the 50g of fresh parmesan and stir to a thick paste.
  5. Transfer the pumpkin mixture to an oven-proof dish, top with extra grated parmesan, and, for an extra additional flavour add some toasted pine-nuts or breadcrumbs. Cover with either tin foil or a lid and bake in the oven for 7-10 minutes at 180ºc. This will help to toast the top of the crumble. Remove the tin foil and bake for 1-2 minutes just to finish the top completely. Serve with fresh bread.
Recipe by Corpulent Capers at https://www.corpulentcapers.com/james-sommerin-seasonal-root-vegetables-and-my-pumpkin-crumble/