600g jap or butternut pumpkin, peeled
oven to 220C. Cut pumpkin into chunks. Put oil in a bowl, then drop
in pumpkin and massage well to coat. Spread pumpkin in a single
layer on a baking tray. Bake for 30 - 40 minutes until pumpkin is
golden and tender. Remove from oven and cool. Heat
the remaining oil and roast the peanuts over medium heat until golden. Strain
the peanuts from the oil and cool. Blend the peanuts in a food
processor. Blend the roast
pumpkin with the coconut cream. Heat to simmering point and then add
the coriander pesto. To
serve, ladle into individual bowls then sprinkle with peanuts and
garnish with a sprig of coriander.
Fill your glasses with
Sangiovese... and discover how good life can be!