CHOPPED THE ONIONS SMALL, PEEL THE PUMPKIN AND CUT INTO SMALL CHUNKS OR THE SLICING BLADE IN A FOOD PROCESSOR. PUT THE OLIVE OIL INTO A HEAVY BASED POT PUT AT A LOW HEAT, AND PUT IN THE CHILLI SO IT CAN INFUSE INTO THE OIL FOR 5-10 MINS DEPENDING HOW HOT YOU WANT IT. REMOVE THE CHILLI AND TURN UP HEAT THROW IN THE ONIONS AND KEEP STIRRING SO THEY WON'T BURN AND SWEAT FOR ABOUT 5 MINS, ADD SPICES AND STIR IN WELL TO ONONS THEN ADD PUMPKIN STIR INTO ONIONS. ADD VEGETABLE STOCK A LITRE TURN UP HEAT AND LET IT BUBBLE FOR 3 MINS AND THEN TURN TO A SIMMERING HEAT AND LEAVE FOR 40 MINS STIRRING NOW AND THEN. WHEN PUMPKIN IS SOFT, LEAVE IT COOL AND THEN BLEND WITH A HAND BLENDER ADD SALT AND PEPPER AND SERVE. FOR A TREAT ADD CREME FRESH OR CREAM IF USING FOR GUESTS.
Pumpkin onion olive oil vegetable stock whole dried chilly turmeric garam masala
|OLIVE OIL||2 TABLESPOONS|
|GARAM MASALA||¼ TEASPOON|
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The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.