Ingredients:

1kg pumpkin peeled seeds removed and chopped*

1 onion peeled and chopped

3 cloves of garlic peeled and crushed

3.5 cups of vegetable stock

2 tablespoons of olive oil

½ cup cream

Method:

Heat a pot on medium heat and add olive oil. 

Add the onions and saute for a couple of minutes. 

Add the chopped pumpkin and garlic and continue to cook, stirring regularly for a further 5 mins. 

Add the vegetable stock then bring to the boil. 

Reduce to a simmer and continue to cook for a further 30 mins (or until pumpkin is soft).

Once the pumpkin is cooked, blitz using a stick blender until smooth then add your cream.

*Note You can use the whole pumpkin! The washed skins can be tossed in olive oil and salt and roasted until crisp and the seeds can be washed and separated from the flesh, then dried and salted and roasted in the oven until crispy. They make a delicious snack!

(Serves 4 – 8 fritters)

Ingredients:

240g haloumi, coarsely grated

360g pumpkin, peeled and coarsely grated

1 small onion, finely chopped or grated

1 clove garlic, minced

2 eggs

⅓ cup plain flour (or chickpea flour for gluten-free)

2 tbsp chopped fresh herbs (mint, parsley or chives)

½ tsp ground cumin (optional)

Salt & black pepper, to taste

Olive oil, for frying

Method:

Prepare the pumpkin: Grate the pumpkin and lightly salt. Let sit in a colander for 10 mins, then squeeze out excess moisture with a clean tea towel.

Mix the fritter batter: In a bowl, combine the pumpkin, haloumi, onion, garlic, herbs, cumin (if using), eggs, and flour.

Mix until the batter holds together. Season with pepper (go easy on salt — the haloumi is salty)

Cook: Heat olive oil in a frying pan over medium heat. Shape about ¼ cup of batter into fritters and fry for 3–4 minutes each side, until golden brown and cooked through.

Salted Lime Yoghurt Dressing

Ingredients:

½ cup Greek yoghurt

1–2 tsp finely chopped salted lime rind (taste and adjust)

1 small garlic clove, grated

1 tbsp olive oil

1 tbsp fresh herbs (optional: mint or coriander)

Squeeze of fresh lime or lemon juice, if needed to balance

Black pepper, to taste

Method:

Rinse the salted lime rind lightly if it's intensely salty, then finely chop.

Stir all ingredients together in a bowl.

Let it sit 5–10 minutes before serving to meld flavours.

Serve with:
A green salad with cucumber and mint,
Warm flatbread or grain salad
Poached eggs for a brunch-style meal

Ingredients:

1 tbsp sugar

1 cup or 245g steamed pumpkin

2 tsp spice mix

Pinch salt

2 large eggs

1 cup or 250g buttermilk or Greek yogurt

1 1/2 cups or 225g self-raising flour

1/4 tsp bicarbonate of soda

Optional- to serve
Greek yoghurt
Honey

Spice mix:

2 tbsp / 12g ground cinnamon

2 tsp / 4g ground ginger

1 tsp / 2g ground cloves

3/4 tsp / 1.5g ground nutmeg

3/4 tsp / 1.5 g ground allspice

Method:

In a blender add the sugar, pumpkin, spices, salt, eggs and buttermilk, blend until smooth. For a more rustic pancake simply mash the pumpkin and whisk in the other ingredients.

In a bowl whisk together the self-raising flour and bi-carb.

Pour in the pumpkin mix and whisk until just smooth.

Melt butter in a pan over medium heat until gently sizzling. 

Add dollops of batter and cook until a few holes appear, flip and cook until just set.

Repeat with remaining batter.