Prep Time: 15 mins
Cook Time: 30 mins
Yields: 9
Ingredients
- 1 Large blue pumpkin
- 3 cups of chicken stock
- 1/2 cup of full cream
- 1 handfull of crushed hazelnuts
- salt & pepper
Method
- Heat oven to 190°C/fan 170°C/gas 5
- Peel and dice the pumpkin
- Roast pumkin in oven with seasoning
- Transfer pumpkin to stove top pan with chicken stock
- Reduce and add full cream
- Serve with crush hazelnuts
