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expanding what I used them in, both sweet and savoury, Here are a few of the recipes I have used them in: Pumpkin Pie with a Rosehip Swirl Rosehip Soup Rosehip and Chestnut Chicken Stew Rosehip Coulis Pumpkin and Rosehip Tart The most recent batch harvested from my parents' white rose bush was used mostly in another Pumpkin

I've used them in on the blog : Shrimp and Veggie Stir Fry Sicilian Spaghetti Green Tomato Chutney Pumpkin and Chanterelles Risotto Chestnut Soup Vegetable Tagine Pumpkin Chili Pumpkin Ginger Soup Here is a

Traditional fillings and a trial couple at the end too, with dates, pumpkin and mozzarella.

We also had a couple of other soups including a Pumpkin Soup (not the traditional one) and a Corn Chowder

tsp fenugreek seeds 2-3 c chicken broth 1/3 -1/2 c cream 2 tsp thyme Salt and pepper to taste Toasted pumpkin Serve and sprinkle with thyme and pumpkin seeds.

Challenge update: The two days following the pumpkin cream pasta, days 14 and 15, we were away, so they

change in flavour, I played off the caramelisation specifically and made Ricotta Gnocchi with a rich Pumpkin

recipes from the blog in which I've used nettles: Roasted Aubergine Soup with a Modified Nettle Harissa Pumpkin

Thanksgiving dinner (not living in the US we need to find another time for it), but I did try a new twist on Pumpkin

lemon juice 1 c oats 2 c milk 2 tsp dried coconut 1 tsp vanilla 1 tsp Aloha Spiced Cacao (or cinnamon/pumpkin