Pumpkin can be boiled, baked, steamed or roasted. It can be made into soup, a pie, mashed or cooked as a vegetable.
See also on our website
However, you won’t find our pumpkins carved into scary jack-o-lanterns as they do in the United States.
While we do respect the Yanks’ culture, it does seem a rather strange thing to do to a perfectly nice vegetable.
Don’t throw away those seeds. They are said to have many health benefits like lowering cholesterol. The seeds are also a good source of protein, zinc and other vitamins.
1. Preheat oven 150°C (300°F)
2. Rinse the seeds in cold water removing any pulp and strings. Using a paper towel, remove excess water.
3. Melt some butter in a pan and remove from the heat. Add the seeds and toss to coat them.
4. Use a non-stick baking sheet and spread out the seeds in a single layer. Bake until golden brown (about 30-40 minutes). Stir the seeds occasionally making sure they don’t burn.
Cool and store in an air-tight container.
Australian Pumpkin Soup
Don’t carve that pumpkin. Eat it!
Roasting the pumpkin first in this recipe helps to bring out the flavour. You can also add chopped leeks to Step 3 for added flavour. The recipe can be easily doubled if you need more servings or want to freeze extra portions.
For an pretty and flavourful touch, pour the soup into a bowl, swirl in some sour cream and sprinkle a little chopped parsley on top. The soup can also be served cold. Serves 4
We hope you enjoy our recipe!