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As mentioned in Day 33 of The Challenge It is pumpkin season again! We picked up a big Georgia Candy Roaster Pumpkin from a road-side stand (also excellent as dessert just I think this will be my dessert for as long as the pumpkin lasts.) As the evenings have turned cooler, we decided to make a pumpkin chilli, with pumpkin replacing the role Ingredients: 1/3 of a large pumpkin 3 tbsp of olive oil 3 cups of assorted beans, soaked and ready to

I wanted to test the properties of fenugreek seeds a bit more, we had a pumpkin that needed using, and 2 tsp cumin seeds 2 tsp fenugreek seeds 2 tbsp peanut oil a handful of dried orange peel 1/4 - 1/2 pumpkin bitterness. 2) Add onions, garlic and ginger to the spices and cook until translucent, then add the pumpkin

On the sixth day of Christmas, my true love gave to me six Pumpkin Pineapple Cookies, five Chestnut Rings This may either be because I made my own pumpkin purée by roasting a pumpkin and then cooking it down as much as possible (we can't really find tinned pumpkin purée here).This usually ends up wetter than powder 1 1/2 tsp cinnamon 1/2 tsp cloves 1/2 cup softened butter 1 1/3 cups white sugar 1 egg 1 1/2 cup pumpkin Add the egg and stir in the pumpkin purée and cream. 2) Add the dry ingredients, stir until combined

Both rosehips and pumpkins are in season just now and we have quite an abundance of both at the moment I love traditional pumpkin pie (and will be making one soon), but wanted to try something different first This came out very well and just as I had pictured, except for the pumpkin I picked. With the non-sweet pumpkin, the tart was tasty but it couldn't seem to decide whether it was lunch or My husband declares though that pumpkin or no he would eat an entire tart of the rosehip mix.

As mentioned in Day 74 of The Challenge Have I mentioned that it's pumpkin season? Here is a another new twist on pumpkin soup. Ingredients: 1 small pumpkin, chopped 2 parsnips, chopped 2 carrots, chopped 2 onions, chopped A 6 cm So tasty and a beautiful variant to the traditional pumpkin spice soup.

but the texture was great) 1 tsp Rosemary 2 eggs 2 c milk oil for cooking For the filling: Roast pumpkin We happened to have left-over roast pumpkin as well as the other bits and pieces so it worked out very I also, for the sake of science, tried a sweet version, with fromage blanc, pumpkin and date syrup (although

As mentioned in Day 58 of The Challenge Did I mention that it's pumpkin season? I love pumpkin soup and we have it every year. This time though, instead of the traditional creamy spicy pumpkin soup, we went for chunky with a different Ingredients: 1/2 pumpkin (or 2 small ones which is what I used), chopped 2 onions, chopped 1 head of Add garlic and peppers, and cook for a couple of minutes before adding pumpkin and broth.

We roasted the last of our Georgia candy roaster pumpkin this evening, and had 250g of chanterelles left It was either pumpkin pasta with a mushroom sauce or risotto. We opted for the risotto, and the pumpkin pasta will have to wait (although not to long. Ingredients: 250 g of Arborio rice 1 1/2 c roasted pumpkin in chunks 3 onions, chopped 1/2 head of garlic allowing the mushrooms to give off their liquid. 4) As the rice cooks and absorbs the liquid, add the pumpkin

I made a pumpkin sauce with a little red wine and balsamic, caramelising the onions first. 2 head of garlic, crushed 1 tbsp olive oil 1 tsp sage, crushed 1/2 sweet potato, grated 2 c roasted pumpkin (I pulled mine from the freezer stash of pumpkin I put aside when it was in season) 1 red or orange Add the pumpkin and break it up.

A creamy pasta sauce, but replacing some of the cream or milk with pumpkin purée, and a dash of vinegar Ingredients: 250 g pasta 2 TBSP butter 2 TBSP flour 3/4 c milk, warm 1/2 c pumpkin purée 1 TBSP balsamic Add the pumpkin purée, spices, wine and balsamic adjusting quantities to taste and consistency.