The veg of the moment is the pumpkin...or Provence's particular version of the species, a large ( up to around 5kgs) green/orange or dusty orange skinned "Courge". The flesh is delicious when roasted either in a simple risotto..I add roast garlic..or with fennel/carrots on a bed of couscous. Or try a classic soup, this recipe from our Vaison based celebrity chef and cookery school host Patricia Wells works well, even without the truffles!:
Ingredients:
2 pounds pumpkin, peeled, cubed
1 quart chicken stock
sea salt
1 fresh black truffle, c 2 oz
1 tsp pumpkin seed oil or walnut oil
In the stockpot combine the pumpkin and stock and bring to the boil, cover and cook until pumpkin is soft around 15 mins+
Puree the mix in a food processor until smooth.
Bring back to simmering point again, season and serve with shavings of truffle and pumpkin seed oil
