Pumpkin pottage

Pumpkin pottage

Whilst our tearoom sadly remains closed, we wouldn’t want that to stop you from enjoying our modern take on the Tudor staple: pottage! So we thought we’d open our cookbook to bring you this Eastbury Kitchen favourite. As the winter nights start drawing in, this hearty dish is not only super easy, healthy and delicious, It’s also a great way of making use of any post Hallowe'en pumpkins.



1 tbsp olive oil

50g butter

1 garlic clove, finely chopped

1 onion, finely chopped

200g pumpkin, peeled and diced (butternut squash also works well)

400g mixed mushrooms, wiped clean and finely sliced

250g pearl barley

½ tsp dried sage or 1 tbsp of chopped fresh sage

1 litre chicken or vegetable stock

25g Parmesan cheese, grated, plus extra to serve.

Salt and black pepper


1. Heat the olive oil and half the butter in a large saucepan.

2. Gently fry the garlic and onion for 2 minutes, then add the mushrooms and pumpkin. Continue to cook for about 5 minutes until the mushrooms are collapsing down and everything is softening.

3. Add the barley, ten add the sage and season with the salt and pepper. Stir well.

4. Pour in the stock and bring to the boil. Turn down the heat and bring to the boil. Turn down the heat and simmer gently, stirring regularly, until most of the liquid has been absorbed and the barley is tender.

5. Beat in the rest of the butter with the Parmesan until the pottage is creamy. Serve with more grated Parmesan.

Serves: 4

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