Pumpkin: 3 ways
Creamy risotto. Photo - photolibrary.com
3 great ways to use pumpkins
1. Roasted pumpkin risotto
Roast cubes of pumpkin rubbed with olive oil until soft, then gently fold them through risotto. Top with sage leaves and walnuts fried together in a little butter until the butter starts to brown and turn nutty, and the sage leaves are crisp.
2. Pumpkin curry
Replace the protein in your favourite curry with cubes of pumpkin and a tin of chickpeas, rinsed and drained. Garnish with natural yoghurt and fresh coriander leaves and serve chutneys and poppadums on the side.
3. Pumpkin fruit scones
Beat a tablespoon of butter and half a cup of sugar in an electric mixer, then add an egg and beat in. Then add a cup of cold mashed pumpkin, a third cup sultanas and two cups of self-raising flour. Stir to combine, then turn onto a floured board and cut. Bake for 15-20 minutes at 225 C.