Hale and hearty pumpkin hotpot

    45 min

    Bursting with pumpkin goodness and flavour and shining with golden garden colour. A great vegetarian main dish, that does fill you up and gives you a lot of energy.


    Sussex, England, UK
    1 person made this

    Serves: 6 

    • about 1kg pumpkin, skin on, washed and chopped roughly
    • 1 carrot, trimmed and chopped
    • 1 large onion, chopped
    • 1 leek, sliced
    • 1.2L vegetable stock or water
    • 1 bay leaf
    • 500ml milk
    • veggie salt and freshly ground pepper to taste
    • a slurp tamari (soy sauce)
    • toasted cashews
    • a little chopped parsley

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place pumpkin, carrot, onion and leeks into a saucepan with the bay leaf and pour in stock or water. Bring to the boil, reduce heat and cook gently for 25-30 minutes until vegetables have become soft. Then stir in the milk and gently reheat. Remove bay leaf and if liked, blend until smooth. Season to taste with veggie salt, tamari and pepper. Serve topped with toasted cashews and a hint of finely chopped parsley.

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