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Heat oil in a pot over medium heat and sautee onions until tender.
- Add pumpkin puree, chestnut puree, stock, oregano, sage, salt and pepper and stir well together.
- Cover pot with a lid and lower heat and let it simmer. Stirring occasionally. Do not boil. Add more broth for desired consistency.
- Stir in cream then serve. Sprinkle pumpkin seeds for garnish.
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.