Pumpkin Stamppot with Goat Cheese (Dutch Mashed Potatoes with Leeks)

• 800 g Pumpkin
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 900 g Russet potato
• 2 medium Leek
• 200 ml Whole milk
• 60 g Unsalted butter
• ¼ tsp Ground nutmeg
• 150 g Goat cheese

1. Heat the oven to 220°C (430°F). Peel and deseed the pumpkin, then cut into 2 cm chunks; toss on a baking tray with 1 tsp of the fine sea salt and the black pepper. Roast for 25 to 30 minutes until tender and lightly browned at the edges.
2. Meanwhile, peel the potatoes and cut into even chunks. Trim the leeks, slice lengthways, rinse well, then slice. Put the potatoes in a large pot, cover with cold water, add the remaining 1 tsp fine sea salt, and bring to the boil; simmer for 10 minutes.
3. Add the leeks to the pot and simmer for 8 to 10 minutes more, until the potatoes are very tender and the leeks are soft. Drain well in a colander, then return everything to the hot pot. Let it steam-dry for 1 minute so the mash stays fluffy.
4. Warm the whole milk in a saucepan or microwave until hot but not boiling. Add the roasted pumpkin to the pot, then mash with the potato masher until mostly smooth with a little texture. Mash in the warm milk, unsalted butter and ground nutmeg until creamy.
5. Crumble in the goat cheese and fold through so it softens into the mash without fully disappearing. Taste and adjust with a little more black pepper if you like. Serve straight away, piping hot.

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