Ingredients

The following ingredients have 4 Servings
  • 3 cups pumpkin (diced)
  • 1 onion
  • 1 rib celery
  • 1/3 cup beef broth*
  • 1/4 cup white wine
  • 1/4 cup pancetta (finely chopped)
  • 1 1/2 tbsp coconut milk (chilled in the fridge for at least 2 hours or 1 1/2 tbsp goat cheese)
  • 1 tbsp olive oil (use if not using pancetta)

Instruction

  • Cut the pumpkin into cubes approximately 1/4 inch in size, try to make them all the same size to ensure they cook evenly
  • Finely dice the onion and celery
  • In a large pan on medium high heat, cook the pancetta until it becomes crisp. Remove from the pan and set aside, leave the excess oil from the pancetta in the pan
  • Add the celery, onion and pumpkin to the pan and cook until the onions become translucent (approx 5 minutes)
  • Add in the broth and white wine and continue to cook until the liquid has completely evaporated, if the pumpkin is still not tender, add a splash more of wine and continue to cook.
  • Once the pumpkin has become tender, turn the heat to low and add in the pancetta
  • If you are using goat cheese stir it into the pumpkin mixture. If using coconut milk, be sure to store the can in the fridge for at least 2 hours prior to use so that the milk separates from the cream. Ensure you do not shake the can prior to opening. Spoon 1 1/2 tbsp of the thick cream from the can and add to the pumpkin, stir through
  • Sprinkle with salt and pepper and parmesan (optional)