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He usually makes it with miso and beef broth, but we were out of miso, and I had pumpkin I wanted to broccoli, floretted 3 l beef stock 1 tbsp oyster sauce 1 tbsp ras-el-hanout 2 tsp Mix spice 2 c roast pumpkin

I needed to use up food from the freezer, and found a container of pumpkin from when they were in season Given the nature of pumpkin, I went for warm flavours. Ingredients: 4c roast pumpkin 1 red pepper, chopped 2 onions, chopped 1 carrot, diced 1/2 head garlic Cook for a few minutes then add the pumpkin. Reduce heat and cook on low for about 15 minutes.

With pumpkins very briefly in season and available here, I am trying to take advantage. I decided to try out the spice blend on the pumpkin muffins, and I am quite pleased with it. I must say though that the pumpkin flavour wasn't particularly strong. I have found that before when using my homemade pumpkin purée from roasted pumpkin, especially as contrasted with the much more pronounced flavour of tinned pumpkin, but being unable to get tinned pumpkin here

For some reason, the idea of turning it into a pie, and of adding pumpkin to it occurred to me, and once Pepper to taste For the filling: 2 - 2 1/2 c slab bacon, cubed 3ish c black pudding, cubed 2 small pumpkins Chill at least 30 minutes. 2) Spread the pumpkin out on a baking tray and roast at 180°C for about 30 Stir in the roast pumpkin and the spices.

I decided to improvise, and remembered that we had frozen roast pumpkin in the freezer from when pumpkins The recipe took some tweaking to accommodate the different flavour profile of the pumpkin, but that was and used some warmer spices, cinnamon, cloves, ginger, coriander and garam masala, to complement the pumpkin onions, chopped 1 head of garlic, chopped 500g beef mince 400g tinned tomato 1l (roughly 4 c) roast pumpkin Add the pumpkin, wine and balsamic, bring to a boil then reduce to a simmer. Taste test.

I've tweaked a little this year) I had the idea, a little out of the blue, of trying to make roast pumpkin Ingredients: 1 c pumpkin, roasted to a mush 1/2 c sugar 1 c brown sugar 2 eggs 3 c flour 1 tsp baking mascarpone (sweeten slightly if you want, but I liked it just plain) 1) In a bowl, beat together the pumpkin

Ingredients: 1/2 small pumpkin, sliced 2 onions, sliced 4 tbsp butter 1 c milk 1/2 - 3/4 c mushrooms cranberry sauce Salt and pepper 1) Melt 1 tbsp butter in a deep frying pan, and sauté the onions and pumpkin Layer the pumpkin mix over that, and then cranberry sauce.

I also have to say that I am excited about pumpkin season starting! Ingredients: For the crust: 1 c flour 1/3 c cold butter, cubed 1/3 - 1/2 c whey for the filling: 1/3 small pumpkin Arrange the pumpkin over the top and sprinkle over the goats' cheese. Bake at 180°C for 20-25 minutes or until the crust is firm, the pumpkin is tender, and the tart is turning

As mentioned in Day 69 of The Challenge Pumpkin season is still in full swing, so what better for a light lunch than a savoury pumpkin tart? Super easy, quick to assemble and very tasty, this is a must while pumpkins last! into pieces pinch of salt 1/4 c (approximate) milk 1 1/2 tsp thyme Salt and pepper to taste 1 small pumpkin or about 1/5 normal pumpkin (approx 600g), cut into chunks 1 onion, chopped 1/3 c of bacon bits 1 tsp

Planning a white lasagna, I was excited to realise that I had part of a pumpkin that needed using and orange peel 1 - 2 c whey 1 tsp sumac 1/4 c butter 1 zucchini, thinly sliced along its length 1 2 inch pumpkin Brush an ovenproof dish and begin layering: zucchini, chicken and apple sauce, pumpkin, pasta brushed I had also considered adding some warm autumnal spicing, given that I was using pumpkin and apple, but