Pumpkin

Roast Pumpkin Soup W. Macadamia Dukkah & Labneh

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Course Entree, Main DishCuisine Middle Eastern

Servings 4

Ingredients  1x2x3xSoup

• 1.2 kg kent pumpkin peeled, seeds removed, cut into large wedges
• 1/3 cup extra-virgin olive oil 80ml
• 1/4 tsp dried chilli flakes plus extra to serve
• 1/4 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 garlic bulb separated into unpeeled cloves
• 2 onions finely chopped
• 5 cups chicken stock 1.25L
• Finely grated zest plus juice of 1 lemon
• 2 tbs currants
• 1/4 cup loosely packed flat-leaf parsley leaves
• 1/4 cup loosely packed mint leaves
• 1/4 cup loosely packed coriander leaves
• Labneh or yoghurt to  Read More
  

Pumpkin, blue cheese and rosemary pie w. sour cream shortcrust pastry

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Course Main DishCuisine Modern Australian

Servings 6

Ingredients  1x2x3xFor the pie

• 900 gm peeled Kent pumpkin cut into 4cm cubes, about a third large
• 2 tbsp olive oil
• 1 onion finely chopped
• 2 tbsp pine nuts
• 3 garlic cloves finely chopped
• 1 tbsp coarsely chopped rosemary
• 80 gm blue cheese such as Gorgonzola
• 50 gm finely grated parmesan
• 1 egg lightly beaten, for eggwash
• 375 gm sheet butter puff pastry

Sour cream shortcrust pastry

• 250 gm plain flour 1  Read More
  

Thai Pumpkin Curry (Yellow)

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Course Main DishCuisine Thai

Servings 4

Ingredients  1x2x3x

• 1 1/2 Tbsp coconut oil
• 1 medium shallot minced
• 2 Tbsp minced fresh ginger
• 2 Tbsp minced garlic
• 1 red chili seeds removed
• 1 large red capsicum thinly sliced lengthwise
• 3 Tbsp yellow Thai curry paste or red
• 3 1/2 cups peeled and cubed kent or butternut pumpkin
• 2 400 ml cans coconut milk
• 2 Tbsp palm or brown sugar
• 1 tsp ground turmeric
• 1 pinch healthysea salt
• 1 Tbsp soy sauce
• 1 cup chopped broccoli
• 2 Tbsp lime juice
• 2/3 cup roasted cashews unsalted are best

to serve

• Thai basil or  Read More
  

Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

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Course Entree, Main DishCuisine Modern Australian

Servings 4

Ingredients  1x2x3xFor the Butternut Pumpkin

• 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
• 4 tbsp olive oil
• sea salt and freshly ground black pepper
• 150 g feta
• 100 g pomegranate seeds

For the pesto

• 100 g shelled pistachio nuts
• 70 g parmesan chopped into rough chunks
• 100 ml olive oil
• 1 small bunch fresh coriander
• 1 small bunch fresh parsley
• 1 small bunch fresh dill
• 1 red chilli
• 1 lemon juice only
• 2 tsp sea salt

Instructions 

• Preheat the oven  Read More