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6
Easy
By Rose Gray and Ruth Rogers
Published 1995
There are many varieties of pumpkin and squash. We use the ones that have a deep orange flesh and that are moist when cut.
Heat the oil and butter in a large heavy saucepan and gently fry the onion until soft. Stir in the garlic and marjoram leaves, the pumpkin and potato, and continue to cook for a minute. Season with the chilli, salt and pepper. Add enough stock to just cover the pumpkin, turn down the heat, and simmer until the pumpkin is tender, about 20-25 minutes. You may need to add more stock.
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