Ingredients

Method

• 2 T butter
• 1 large onion, roughly chopped
• 3 garlic cloves, finely chopped
• 1.5 kg pumpkin or butternut, peeled, seeds removed and cut into 2–3-cm chunks
• 2 sticks cinnamon
• 2 T brown sugar
• 2 cups chicken stock
• salt and ground black pepper to taste
• ½ cup amasi or pouring cream

Method

Ingredients

1. Heat the butter in a large pot over medium heat. Add the onion and garlic and cook, stirring, until golden.

2. Add the pumpkin, cinnamon sticks and brown sugar and stir briefly.

3. Add the stock, and season to taste (take care, as stock powder can be salty). Bring to a boil, uncovered, then reduce the heat and simmer for 40–45 minutes, until the pumpkin is fork-tender and the liquid has completely reduced.

4. Take the pot off the heat and remove the cinnamon sticks. Using a potato masher, mash the pumpkin until it is smooth. Gradually stir in the amasi. Adjust the seasoning, and serve.

Cook's note: This recipe is part of Lizwe's Seven Colours Sunday Lunch. "Seven Colours, or 7 Colours, is a meal that includes rice, chicken or beef, and an array of vegetable side dishes that make a rainbow of colour on your plate. When I was growing up, Sunday mornings were for church, and then we’d go home to this fabulous feast, with all the family gathered around the table. From an early age, I used to help my mum prepare the dishes, and now it’s my turn to pass the knowledge on to my own children. I loved Sundays back then, and I still love to cook up a storm for my family now."

Find more South African recipes here.

This recipe is an extract from Dinner at Matloha's, published by Penguin Random House (Pty) Ltd and available at all good book stores.

ALSO READ: From girl-next-door to cookbook author: Liziwe Matloha on reaching your dreams