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Pumpkin Stew
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| Makes: 8 toddler portions Storage: freeze up to 4 months | |
| 25g | unsalted butter |
| 1 tbsp | olive oil |
| 2 | red onions, finely chopped |
| 1 sprig | rosemary |
| 3 | garlic cloves, thinly sliced |
| 3 red peppers, deseeded & cut into large dice | |
| 1.4kg | pumpkin, peeled & cubes |
| butternut squash, alternative | |
| 1 ltr no-salt veg stock | |
| 1 tbsp | tomato purée |
| 2-3 | sage leaves, (optional) |
| Freshly ground black pepper | |
1) Heat the butter & olive oil, then fry the onions & Rosemary for 5 mins
2) Add garlic & peppers. Cook over low heat - approximate 10mins
3) Add squash or pumpkin & cook for 5 mins before adding the stock, tomato purée & sage if using. Simmer for 35-45mins
4) Remove the herbs & pour half the stew into a bowl. Roughly purée with blender. Return to the other half portion & season with black pepper
5) Cool & freeze
6) Thaw thoroughly. Heat gently in a saucepan until just boiling. Cool slightly before serving
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