Pumpkin cappelletti with pumpkin crisps and curried carrot cream


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

These little hats are surprisingly easy to make, but do take a while to prepare. For this recipe I use Asian wonton wrappers, which work extremely well.


For the Cappelletti

  • 400 g piece of pumpkin (or butternut squash), peeled, deseeded and cut into large chunks
  • 1 tablespoon mild olive oil


Preheat the oven to 200°C/400°F/gas mark 6. Place the pumpkin in a roasting tin and sprinkle over the oil, fennel seeds and a little seasoning. Roast for 25 minutes<