1 1/2tbspcoconut milkchilled in the fridge for at least 2 hours or 1 1/2 tbsp goat cheese
1tbspolive oiluse if not using pancetta
Instructions
Cut the pumpkin into cubes approximately 1/4 inch in size, try to make them all the same size to ensure they cook evenly
Finely dice the onion and celery
In a large pan on medium high heat, cook the pancetta until it becomes crisp. Remove from the pan and set aside, leave the excess oil from the pancetta in the pan
Add the celery, onion and pumpkin to the pan and cook until the onions become translucent (approx 5 minutes)
Add in the broth and white wine and continue to cook until the liquid has completely evaporated, if the pumpkin is still not tender, add a splash more of wine and continue to cook.
Once the pumpkin has become tender, turn the heat to low and add in the pancetta
If you are using goat cheese stir it into the pumpkin mixture. If using coconut milk, be sure to store the can in the fridge for at least 2 hours prior to use so that the milk separates from the cream. Ensure you do not shake the can prior to opening. Spoon 1 1/2 tbsp of the thick cream from the can and add to the pumpkin, stir through
Sprinkle with salt and pepper and parmesan (optional)
Notes
*To make this dish vegan substitute vegetable stock for the beef broth and omit the pancetta