Prep 20 mins
Cook 10 mins
I got the original off the internet a long time ago, but added the wine, onion, and nutmeg to make it a little more interesting.
- 2 cups steamed and lightly crushed pumpkin
- 4 slices bacon
- 1 small onion
- 50 ml white wine
- 1 cup chicken stock (made with cube is fine)
- 250 ml pouring cream
- 1⁄2 cup parmesan cheese
- salt & pepper
- 1 pinch nutmeg
- chopped parsley
- Fry the onion and bacon until cooked.
- Add the white wine, stock, pumpkin, and cream and heat gently.
- Remove from heat, and stir through Parmesan cheese.
- Check for seasonings and add as necessary.
- Serve over the pasta of your choice (I like Penne).
- Serve sprinkled with parsley and offer extra Parmesan.
I've had this in my cookbook for ages and was doing a tidy up and came across it. I am really going to have to try recipes shortly after I save them. This is a real treat. Really easy and DELICIOUS. I wish I had tried this earlier, but there are always so many good recipes constantly coming through it is a challenge to keep up with them. I am now on a mission to try out other recipes that I have kept, and not got around to trying.
The base of this recipe is very nice. A couple of minor changes.
I did dice my bacon up first, and sauteed with the onion, and plenty of garlic; I also added a pinch of red pepper flakes, because pumpkin can be very bland.
The addition of the wine was very nice, but after tasting I still needed some extra flavor for my tastes. I added a little brandy which really gave it a nice depth of flavor.
And I also added some fresh thyme to the dish as the sauce cooked.
I'm giving this 5 stars because the base recipe, was very good. Just because I added extra flavors for my taste didn't take away from the base recipe which is quite delicious. Served with penne pasta and toasted pumpkin seeds as a garnish
Thx for a very enjoyable dish!
I made this the other night to go with some gnocchi. I was looking for something pumpkin as it is the season for it and all. I think it turned out really well. I should have chopped up the bacon before cooking it with the onions because it didn't cook as fast as the onions did. I did use parsley but I actually thought it overpowered the pumpkin so I probably wouldn't add it next time. I'd make it again though, thanks!