1 kg pumpkin (skin and seeds removed)
4 tbsp. olive oil
300 g shallots (peeled)
20 cloves of garlic (peeled)
24 olives (black)
250 ml chicken soup (cube)
250 ml apple juice
thyme, salt, pepper, butter
Dice pumpkin in 3cm pieces and season with salt and
pepper. Preheat oven to 200°. Heat oil in pot over a low heat, add
pumpkin pieces and cook in the oven. After 12 minutes add shallots and
garlic. Mix well soup and apple juice and boil down to one third. If
pumpkin pieces took coulour underneath, turn around and pour over
soup-applejuice fond. Sprinkle over olives and let all simmer for 10
minutes. Before pumpkin is tender add thyme and butter.
Serve with fried pork fillet.
