utside of the pumpkin.
Remove the stem and fibrous material around
l in a saucepan and saute the onions, pumpkin and apple chunks until
Heat 1 tbsp oil in a large pan and saute the white parts of the spring onion, pumpkin, carrots and 1/2 the chili. Add the vegetable stock, bring to a boil and simmer for 30 mins. When the pumpkin and carrots are soft, puree, then stir in the cream and season.
Heat 2 tbsp oil in a frying pan and toast the rye croutons until golden brown.
Serve the soup with a sprinkle of toasted pumpkin seeds, the remaining chili slices, spring onion and croutons.
immed baking tray. Line base and 2 long sides with parchment
00b0F.
Slice the pumpkin and squashes in half and place cut side
ith parchment paper.
Combine pumpkin, oil and garlic on tray. Scatter
Preheat the oven to 425\u00b0F. Place the pumpkin, potatoes and oil in a bowl and mix well. Season. Mix the thyme, Parmesan and cream together in a separate bowl and season.
Spread the pumpkin and potatoes on a baking sheet and add the tomatoes. Add the cream sauce and bake for 35-40 mins until the vegetable are cooked through. Garnish with extra thyme and serve.
f the butter.
Toss pumpkin and oil in a roasting pan
Heat 1 tbsp each oil and butter in a medium saucepan
auce pan. Add garlic and shallots and cook over medium heat, for
combine butter, lemon zest and chili and garlic paste. Season to taste
Cook the pumpkin in boiling salted water for 15 mins. Melt the butter in a saucepan and cook the apple over a low heat for 5 mins, until soft. Drain the pumpkin and return to the pan. Add the milk and mash until smooth. Stir in the apple and mustard.
Preheat oven to 400\u00b0F. Heat 1 tbsp oil in a frying pan and saute onion and dates for 5 mins. Add spinach, cover and cook for 2-3 mins until wilted. Add cumin and season.
Cut a deep pocket in each chicken fillet and stuff with spinach and date mixture. Arrange in a large greased roasting pan. Toss beets with remaining olive oil and rosemary and season well. Spread around chicken and roast for 30 mins. Add tomatoes and cook for another 10 mins until chicken is cooked through and beet is tender.
Bring a medium saucepan of salted water to a boil on high. Add pumpkin. Cook 2-3 minutes, until almost tender. Drain well.
In a wok or large frying pan, heat oil on high. Stir-fry onion 1-2 minutes, until golden. Add garlic and chilies and stir-fry for 1 minute, until fragrant. Mix in pumpkin and stir-fry 1-2 minutes, until lightly golden.
Add peas and kecap manis and stir-fry 1-2 minutes more.
Remove from heat. Stir in basil leaves and cashews. Serve with rice.
Preheat the oven to 425\u00b0F. Lightly grease a baking pan.
Sift flour and spice into a large bowl. Add butter; rub in lightly using fingertips. Stir in yogurt, pumpkin and sugar. Mix quickly to a soft, sticky dough. Do not over-mix.
Turn onto a lightly floured surface. Knead lightly. Press or roll out to 3/4-inch thickness. Cut into 16 rounds. Place close together on prepared pan.
Bake for 12-15 mins or until scones sound hollow when tapped. Cool on a wire rack. Serve with combined yogurt and honey.
Boil, steam, or microwave pumpkin until tender. Drain.
Place
Season chicken breasts with salt and pepper. Cook the chicken for
he onion, ginger, garlic, spices and chicken for 4-5 mins
Preheat the oven to 350\u00b0F. Pour oil into a baking pan and heat in the oven for 2-3 mins.
Toss zucchini, pumpkin and garlic in oil to coat. Season to taste. Sprinkle with sage. Roast for 20-25 mins, until vegetables are tender.
Whisk eggs and milk in a large bowl. Season to taste.
Lightly oil an 8-inch baking dish. Arrange vegetables in dish and sprinkle with basil. Pour in egg mixture.
Bake for 25 mins. Cover with foil and bake for 10-15 mins, until set. Cut into wedges and serve with salad leaves.
Bring stock to boil in a large saucepan. Add pumpkin and laksa paste, cover and simmer for 4 mins. Add noodles, coconut milk and fish sauce. Simmer for 2-3 mins, until noodles are cooked.
Ladle soup into serving bowls. Top with beansprouts, garnish with basil and serve.