Ingredients

• 500 g diced pumpkin
• 50 g almonds, blanched
• 1 cube vegetable stock
• 1 tablespoon black pepper, ground
• 1 teaspoon cumin
• 1 teaspoon curry
• 50 g edam cheese or 50 g gouda cheese
• 50 ml fresh cream
• 1 tablespoon butter
• 2 tablespoons olive oil

Instructions

1. Peel and dice pumpkin in 4 cm cubes. A note on the quantity: you can work with any amount a medium-sized pumpking will give; just remember to adjust the rest of the ingredients to taste.

2. Lightly fry pumpkin cubes with the butter and olive oil in a large (5-litre) pot.

3. Cover with water and add almonds.

4. Simmer on low heat for about 20 minutes. Pumpkin should be soft to the touch, but still slightly crunchy.

5. With a hand-held eletrical shredder, pulse for a few seconds, then stir and repeat as needed. You should end up with a creamy consistency throughout.

6. Optionally, serve with bruschetti: preheat oven to 180 Celsius. Place thickly-sliced baguette on a baking tray. Drizzle with olive oil. Sprinkle with cooking salt and oregano. Bake for 15 mins, or until golden.