Once cooked, scoop the flesh away from the skin and mash to make a homemade puree. Put a saucepan of water on the boil and preheat the oven to 170°C. Slice the pumpkin in half and scoop out the ...

Pumpkin skin adds a depth of flavor to a soup broth and you can also add it to a pumpkin jam if your heart desires. To ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Pumpkin has become one of my favourite vegetables, and I like it no better way than roasted. Rather than grappling with a large pumpkin, try cutting it into sections as if you were portioning a melon.

Curried pumpkin seeds add a little ethnic flavor to your salty, crunchy snack. Plus, when roasted and lightly seasoned, they’re a really healthy and flavorful treat. Spice up your pumpkin seeds ...

cut the pumpkin in half and roast it until tender, then scoop out the flesh from the skin after letting it cool slightly. This soup is best served with freshly cooked dumplings, but it can be ...

Remove the seeds from the pumpkin wedge ( wash and roast them separately ... Roast until soft in a 200oc oven – about 30 minutes. Remove skin and cut into bite sized pieces.