Pumpkin in Miso
We’ve put together this delicious autumnal slow cooker recipe, it’s perfect for those chilly October evenings that are coming up. Pop by and pick your own pumpkin, take it home and cook it up into this warming dish.
You will need:
2 tbsp groundnut oil
2 red onions, chopped
3 garlic cloves, chopped
40g ginger, cut into shreds
1 red chilli, deseeded and sliced
1 pumpkin (around 1.4kg), cut into wedges
3 tbsp miso paste
1 litre of boiling water
2 tbsp soy sauce
1 x 220g can water chestnuts, drained
100g aduki beans, soaked in water overnight
1 tbsp sesame oil
3 spring onions, sliced
1. Heat half the oil over a medium heat in a large frying pan and cook onion, ginger, garlic and chilli for 3-4 minutes, until softened. Transfer to slow cooker with half the coriander.
2. Heat the remaining oil over a medium heat in a frying pan and add the pumpkin, cook until softened. Then transfer to slow cooker.
3. Add the miso paste to the slow cooker with the boiling water, soy sauce, water chestnuts and beans. Cook for 8 hours on low or 4 hours on high.
4. To serve add the remaining coriander and sesame oil, garnish with the spring onions.
You don’t even need to peel the pumpkin for this one – it’s hard work and the skin is perfectly edible when cooked. Just be sure to give it a good wash. Slightly older pumpkins work best for this recipe as they stand up better to the longer cooking time.