When pumpkins are in season they are best eaten simply. It’s amazing how so few ingredients can be transformed into something so delicious! Great as a side to roast meat or baked portabello mushrooms, or eaten as a light meal with salad (in which case this amount serves two).
- Recipe by Christie Connelly
- Serves 4 as a side
- Prep Time 10 minutes
- Cooking Time 10 minutes
- 1kg pumpkin (unpeeled whole weight)*
- 1/4 teaspoon nutmeg
- 1 sprig of thyme, leaves picked
- 125ml (1/2 cup) Vitasoy Original soymilk
- 30g chunk parmesan cheese, grated**
- 3 tablespoons pine nuts, toasted
* Any type of pumpkin can be used, but a sweet variety like butternut works very well.
** You can subsitute the parmesan with nutritional yeast to make a dairy free/vegan version.
- Peel and deseed the pumpkin and chop into 3cm chunks. Place into a large soup pot and cover with cold tap water. Bring to the boil and cook for 5-8 minutes until tender, but not falling apart.
- Drain well and place into an ovenproof dish that fits all the pieces snugly in one layer. Sprinkle over the nutmeg and thyme leaves, and season with a little salt and pepper. Pour over the soymilk and roughly mash with a fork.
- Heat the overhead grill in the oven (broiler) on high. Sprinkle the pumpkin with parmesan and place under the grill for 3-4 minutes until the cheese is melted and browned. Garnish with pine nuts and serve.