Cobnut and Pumpkin Puree

Pumpkin & Cobnut Puree Canapes

This puree I made reference to in my homage to the dawn of autumn.  Not only does this make a great canape, it is the beginnings of many other possibilities.  Try serving this with the new season's game instead of potato, either as a dollop or a more elegant quenelle.  Or make a comforting autumn soup, recipe follows.

• 1 pumpkin peeled and chopped into chunks
• 1 medium onion peeled and cut into 8
• 2 cloves of  garlic unpeeled
• Rapeseed or olive oil
• 100gms shelled cobnuts
• Finely chopped parsley 
• Seasoning

Preheat the oven to 180C

1. Place the shelled cobnuts in the oven to dry roast for about 10 minutes, until they smell like toasted hazelnuts.  Reserve till cool and then blitz to fine crumbs.
2. Simply toss the chopped pumpkin and onion in the oil to coat liberally.
3. Season well, add the garlic cloves.
4. Roast in the oven until the corners start to tinge with a golden colour.
5. Tip into a blender and pulse, adding more oil to make a smooth puree.
6. Carefully season with salt and pepper, then fold in the ground cobnuts.

Cobnut and Pumpkin Soup

Pumpkin and cobnut soup

Another way of using the roasted pumpkin and cobnut comination is as follows. 

From the big batch of roasted pumpkin puree I made a soup today which was a bowl of autumn itself.  

1. Follow the method above to roast the pumpkin, and roast and grind the cobnuts, set aside.
2. Peel and chop an onion and saute in olive oil, add the celery, carrot and leeks.  Saute until soft.
3. Add the roasted pumpkin and pour on the stock to a half centimetre above the vegetables. 
4. Bring to a simmer for 20 minutes.
5. Blend with a stick blender.
6. Stir in the ground roasted cob nuts and serve with a cob roll (it would have to be really).