Ingredients
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1 lb 2 oz (500 g) Pumpkin
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a few sprigs of Thyme
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2 tsp Cumin Seeds
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4 fl oz/½ cup (120 ml) Vegetable Broth
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2 oz/¼ cup (60 g) half-fat Creme Fraiche
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4 oz (100 g) soft Goat’s Cheese
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2 tbsp Pumpkin
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1 oz/½ cup (25 g) fresh white Breadcrumbs
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Salt
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freshly ground Black Pepper
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Tomato Sauce
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1 tbsp Olive Oil
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1 Red Onion
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2 Garlic
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14 oz/2 cups (400 g) canned chopped Tomatoes
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a few drops of Balsamic vinegar
Directions
This recipe makes use of my go-to half-fat creme fraiche as it’s less rich and cloying than the full-fat sort, and healthier too of course. Serve with a fresh salad.
Steps
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1
Done
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Preheat the oven to 180°C/160°C fan/350°F/gas 4. |
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2
Done
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Put the pumpkin into a large shallow ovenproof dish and sprinkle with the thyme leaves and cumin seeds. Season with black pepper and pour the stock over the top. Bake in the oven for about 25 minutes until just tender but not too soft. |
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3
Done
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Meanwhile, make the tomato sauce: heat the oil in a frying pan (skillet) set over a low heat, add the onion and garlic and cook, stirring occasionally, for 10 minutes until soft. Add the tomatoes and simmer gently for 10 minutes until the sauce reduces and thickens. Add the balsamic vinegar and season to taste with salt and pepper. |
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4
Done
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Spoon the tomato sauce over the pumpkin and dot the top with spoonfuls of crème fraîche and the goat’s cheese. Scatter the seeds and breadcrumbs over the top. |
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5
Done
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Bake in the oven for 15 minutes or until the topping is crisp and golden and the sauce is bubbling, then serve. |
