igh heat. Whisk in the pumpkin puree, 1 teaspoon of the
PREPARE THE FRESH ROASTED PUMPKIN: Preheat oven to 375\u00b0F .
ck in middle.
Coat pumpkin cavity with Maple Syrup
Bring to a boil the water and salt. Pour over raw cleaned pumpkin seeds. Cover and let stand
at room temperature overnight. Drain liquid from seeds. Spread seeds evenly over a baking pan. Bake in a 350\u00b0 oven. Bake for 25 to 30 minutes or until seeds are dry and puffed. Stir frequently. Let cool. Store in airtight containers.
Roasted pumpkin seeds stay fresh up to 10 days.
Combine all of the ingredients in a slow cooker.
Cook on low for 3 to 4 hours.
Use an immersion blender to smoothly blend soup before serving.
ake the fish and vegetables for about 25 mins, or until
aking sheet.
Toss diced pumpkin with 2 tablespoons olive oil
For the Pumpkin Cremeux.
In a medium saucepan, bring the pumpkin puree to
FOR THE CRUST ~ Whisk together the
For The Crust:
In a
our. Stir in nuts and pumpkin. Wash the 8 pint size
dd in pumpkin cubes and garlic cloves and fry gently for another
n the top of each pumpkin and remove - these are the
aking sheet with parchment. Place pumpkin, onions, and half the olive
Roast the pumpkin (200C for about 20-40 minutes until
Preheat the oven to 400\u00b0F. Add the oil to a large roasting tin and place in the oven for 6 minutes to preheat.
Add pumpkin wedges to the pan and roast for 10 minutes. Meanwhile, heat the butter in a small, heavy-based frying pan, then add the spices and cook, stirring frequently, for 2 minutes.
Add spices to the pumpkin in the roasting pan and toss well to coat. Continue roasting for another 10-15 minutes, until the pumpkin is tender and browned in places. Season to taste and serve.
Preheat oven to 220 degrees C.
Combine pumpkin, oil, salt and pepper and place on baking tray.
Roast for 25-30 minutes until tender.
Remove from oven, place in bowl and allow to cool slightly.
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
Combine all the dressing ingredients, except the herbs.
Add the dressing, herbs and rocket to the pumpkin and toss well.
Place in the serving bowl or on individual dishes.
Garnish with the cucumber ribbons and cashew nuts.
Serve warm or cold.
large bowl, place the pumpkin, honey and half the oil
50\u00b0F.
Slice the pumpkin and squashes in half and
equal amount of commercial pumpkin spice, or your own