|1 ½ kgs||Buttercup pumpkins|
|1 tsp||Dried oregano|
|1 to taste||Salt & freshly ground pepper|
|6 cups||Vegetable stock|
|2 tsp||Baking powder|
|250 g||Ricotta cheese|
|1 ¼ cups||Parmesan cheese|
|¼ cup||Fresh coriander|
|¼ cup||Chopped tomatoes|
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- Preheat oven to 200 degC. Melt butter in large saucepan. Add buttercup pumpkin, peeled and roughly chopped potato, finely chopped onion, crushed garlic, dried oregano, salt and pepper. Cook, stirring often for 5 minutes. Add stock and bring to the boil.
- Simmer for 20 minutes or until veges are soft. Purée in a food processor until smooth.
- Meanwhile, place cornmeal and baking powder in a bowl. Mix in ricotta cheese, egg, grated parmesan cheese and chopped parsley.
- Roll tablespoon lots into balls and place on a baking-paper-lined oven tray. Bake for 10 to 12 mins or until golden. Scatter with chopped coriander and chopped tomato and serve with soup.