Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 8 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
8
- 1kilograms pumpkin, peeled and cut into chunks
- 4tablespoons olive oil
- 4 cloves garlic, crushed whole with the back of a knife
- 1tablespoons fresh root ginger, grated or finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 medium fresh medium-hot long red chilli, deseeded and thinly sliced
- 4 sprigs fresh flat-leaf parsley, leaves only
- 1 lemon, grated zest and juice
- 2/3 cup Greek-style yoghurt
- 1 pinch paprika
- 1-2tablespoons extra virgin olive oil
- 8 slices grilled sourdough bread (to serve)
- 8 pieces grilled pancetta, crumbled (to serve)
Method
Step 1 of 3
Preheat the oven to 200°C. Put the pumpkin on a baking tray, and toss with the olive oil, garlic, and ginger. Season with salt and black pepper. Roast for about 30 minutes until tender and golden. Set aside.
Step 2 of 3
Transfer the cooled pumpkin to a blender or food processor, and add the chilli, parsley (reserving a little to garnish), and lemon zest and juice. Blend to a chunky purée. Season with salt and black pepper.
Step 3 of 3
Put the pumpkin purée and the yoghurt in a bowl, and mix thoroughly. Season if needed, then spoon into a serving bowl. Top with a drizzle of extra virgin olive oil (if using). Garnish with the reserved parsley and a sprinkle of paprika, and serve on grilled sourdough bread, with grilled pancetta or prosciutto over the top.
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