Summary

Ingredients

• 200 g Hokkaido pumpkin (se), washed and diced, with skin
• 0.5 ½ onion (s), finely chopped
• 1 clove garlic, finely chopped
• coconut oil
• 1 teaspoon cinnamon powder
• 10 ml balsamic vinegar, white
• 200 g tomatoes, chunky, from the can
• raisins
• 50 g chestnut (s), freshly cooked or vacuum-sealed, quartered
• 15 g hazelnuts, chopped
• salt and pepper
• 35 g polenta
• 180 ml soup
• 10 g mountain cheese, freshly rated
• salt and pepper
• Spice mixture, e.g., Pumpkin King from Herbaria

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Instructions

1. Sweat the onion and garlic in coconut oil, add the pumpkin cubes, chestnuts and cinnamon. Fry everything for 1 minute. Deglaze with vinegar and let it boil down. Add tomatoes and raisins and simmer over medium heat for 20 to 25 minutes.
2. For the polenta, bring 180 ml of soup to the boil and stir in the polenta with the whisk. Bring to the boil, stir in mountain cheese and pepper and then cover and leave to swell on the switched off hotplate.
3. Roast the chopped hazelnuts in a pan without fat.
4. Season the ragout with salt, pepper and the spice mixture to taste.
5. Place the polenta on a deep plate, top with the ragout and garnish with the hazelnut kernels.