One Pumpkin - Three Ways

I was given a lovely home grown pumpkin and decided to use it in a few different recipes. So here they are - one pumpkin cooked three ways.

Pumpkin and Rosemary Loaf

500g Pumpkin, chopped
2 Cups SR Flour
2 Tblsp fresh chopped rosemary
1/4 Cup Polenta
2 Tblsp grated parmesan cheese
2 Tsp salt
1 Cup milk
2 Tbsp pumpkin seeds

Cook pumpkin in boiling water 10 - 12mins. until soft.
Drain off water, return to pan and mash (you will need 1 1/3 cups mashed pumpkin.
Preheat oven to 180oC / 160oC, grease a loaf pan.
Sift flour into a large bowl, stir in rosemary, polenta, parmesan, salt.
Make well in middle then add pumpkin and milk, stir until well combined.
Spoon into loaf tin and top with pumpkin seeds.
Bake for 45 - 50 minutes or until golden and sounds hollow when tapped on.

Lovely served with pesto.

Roasted Pumpkin and Cumin Hummus

500g Pumpkin. peeled, seeded and cut into 3cm pieces
Olive oil spray
400g Can chickpeas, rinsed and drained
1 garlic clove crushed
1 Tbsp ground cumin
2 Tbsp fresh lemon juice
1/3 cup olive oil
Fresh parsley to serve

Preheat oven to 200oC / 180oC and line a baking tray with baking paper.
Place pumpkin on tray in a single layer, spray with oil and season with salt and pepper.
Bake for 30mins. or until tender, set aside and cool.
Process pumpkin, chick peas, garlic and cumin in a food processor until smooth. Add lemon juice and process until well combined. With the motor running add the oil in a steady stream until smooth (if seems a little dry add a little more oil). Transfer to serving dish.

Note: If storing in fridge or freezer place a thin layer of oil over the top to stop drying out.

I think sweet potato would work really well instead of pumpkin

Pumpkin Soup

1kg Pumpkin, seeded, chopped 40ml olive oil 1 large onion, peeled and chopped 2 Carrots, peeled and chopped 3 Cups chicken stock Tsp mild paprika 1Tsp cummin 1/2 Tsp turmeric 1/2 Tsp ground coriander 1/2tsp ground nutmeg

Place pumpkin on a roasting tray with baking paper, lightly spray with oil and roast for 30 -45 minutes until soft.

Heat oil in saucepan, add onion, carrots and cook for 5mins. on a medium heat until softened.

Add pumpkin, stock, spices and seasoning. Bring to the boil, reduce the heat to low and simmer for 30 minutes. Cool slightly and then blend soup in batches. Return to the pan and stir through creme fraiche or cream then gently reheat.

Note: Soup can be frozen but leave out creme friache or cream, add when reheating and serving.

ENJOY♥