This dish is a must-keep, and promises subtle but distinct flavours mixed together. The pumpkin’s subtle flavour, the rosemary distinct flavour, a little chilli and the sundried tomatoes are wonderful companions to this marriage. Very child friendly (I remove the chilli seeds from the chilli).
INGREDIENTS
400g fresh pumpkin (the more orange in colour the better), chopped into small squares
8 sundried tomato halves, chopped
2 to 3 cloves garlic
1 cup (250 ml) vegetable stock (you might need a little more)
extra virgin olive oil
1 red chilli (remove seeds if you don’t want it hot)
2 to 3 sprigs fresh rosemary (not dried)
1 Tbsp tomato puree
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