Pumpkin is one of my favourite veggies (even though it is technically a fruit). They are so versatile in cooking and an economical buy for meal planning. You’ll be able to find more unusual varieties at farmer’s markets but generally the most common are the Australian Ironbark variety, the Japanese Pumpkin – also referred to as ‘Jap Pumpkin’ or Kabocha, Butternut Squash/Pumpkin and Australian Butter Pumpkins. My personal favourites purely based on flavour, would have to be the ‘Jap’ and Ironbark varieties.
You can make use of pumpkin in a LOT of ways: gnocchi, scones, salads, curries, the list goes on. When it comes to go-to pumpkin recipes though, I always come back to these.
GARLIC AND GINGER PUMPKIN SOUP
Thick, flavoursome soup with roasted garlic and spices. Serve with toasted bread and a smear of garlic butter.
ROAST PUMPKIN WITH TOASTED COCONUT
Roast pumpkin is by far the best type of pumpkin (in my humble opinion). Once you’ve roasted a batch the recipe possibilities are endless. I often add them to salads with a lovely tomato jam, they work wonderfully in poached chicken sandwiches or simply eaten on their own. Yum!
This is a lovely and light salad that’s big on flavour and textures, but still filling.
Pumpkin Notes:
In Season: February – August
Storage: Once cut, keep in the fridge.
Facts: Pumpkin is a variety of squash and is technically classified as a fruit.
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Travel: Wellness and Cooking in Rishikesh
