Although you can buy pumpkin for a fair chunk of the year here in Australia. Now is when you will be seeing rather a lot of it. Autumn and early winter is a great time for the humble pumpkin. It’s a cheap and easy basic, that really does pay to know a few different ways in which to cook it. Team it up with the forever versatile fetta and you are away. Meal times never looked so simple.
Now if you are lucky enough to grow your own pumpkins, they can be stored for several months in a cool dark airy spot, especially so if they have been cured beforehand. This can be done by leaving them out in the sun for a while first, for the skin to harden and the stalk to dry out.
Then there is the eating. I really like using pumpkin as it’s cheap, and can be turned into a whole list of easy dinner time meals… Or snacks… Or desserts. Actually the humble pumpkin is rather impressive with its array of pumpkiny meal options.
KNOW YOUR BASICS: Find a couple of basic ingredients and really get to know them, what they can do, what they taste well with and most importantly, how on earth to cook them.
First up, roasted. This can be done either with skins on or off depending on your time, strength and taste buds. I normally peel them, as they are generally going into a soup, dhal or bread kind of dish.
Now once you’ve peeled, chopped and roasted you are left with the scooped out, fleshy, stringy and seedy bits. Separate all the seeds and leave them in a bowl to soak over night. The next morning dry them off and spread them out in a frying pan gently roast- watch them, they POP!
Whether you are roasting, steaming, eating cold, eating hot, the pumpkin is a great one to be bought locally, seasonally, frugally, and importantly tastely, (surely that can be a word?)
What’s your favourite way to serve pumpkin?
A few more ideas on what to do with your wonderful pumpkin
Make a Pumpkin and Fetta Tart
Pumpkin and Fetta salad with chickpeas was delicious
Pumpkin and Fetta sausage rolls always a winner
Pumpkin and Fetta foccacia
Pumpkin Spiced Cake– everyone loves cake, especially pudding kinda cake
Pumpkin and Jerusalem Artichoke Soup, cool nights, hot dinners
Roasted pumpkin seeds (pepitas)
Indian Spiced Pumpkin Scones– easy for lunch or afternoon tea
Pumpkin Dhal- frugal and seasonal cooking
and my go to Thai Style Pumpkin Soup