About the Recipe
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Ingredients
* 1.1kg of your favourite Pumpkin diced into roughly 4cm cubes
* 1 Whole Spanish Onion finely sliced
* 1/2 Fennel Bulb finely sliced
* 500mls Stock (either vegetable or chicken)
* 3 Tbs Morocco Spice Blend (purchase on the spice store)
* Good pinch of flaked Sea Salt
* Olive oil
* 50mls cream (could use more stock or a light cream as an alternative)
Preparation
Method:
1. Preheat over to 180oC (356oF or Gas Mark 4)
2. Combine the diced pumpkin, sliced fennel and onions in a large mixing bowl with the Morocco Spice blend, oil & Salt. Mix thoroughly to ensure all ingredients are coated well. Transfer to a roasting tray and put in the oven for 35 mins or until golden and cooked through.
3. Once cooked transfer to a saucepan and add the stock and cook for a further 10 mins. Turn the head off Whiz with a blender / bar mix , add the cream then serve.
*Try to use a salt reduced stock as it can overpower the dish.