There are countless ways to serve pumpkin - all of them delicious. And the vegetable's versatile flavours fit courses perfectly - savoury or sweet We all love the simple pumpkin. It is one of the most versatile vegetables as it can be made both sweet and savoury. (Plus, I love the fact that in Europe pumpkins are still fed to cows - lucky them.)
Most parts of the pumpkin are edible - the skin,
the seeds, the leaves and even the flowers. We are spoilt for choice. The skin is usually left on the plate and the seeds go in the bin. These, however, are great dry-roasted in the oven and eaten as a snack or added to salad, baking and cereal.
I think my taste for pumpkin first developed as a baby. We were fed mashed vegetables cooked in home-made chicken stock; pumpkin, kumara, potato and spinach from the garden. The tradition continued and my girls were fed the same (although a while ago now). I would make a huge pot so I could eat along with them, as it was so delicious. From there, thankfully, they became a little more discerning, as their tastes developed and now we all love spiced roast pumpkin, pumpkin soup, pies, cake and tempura.
Today's whole pumpkin, stuffed with a simple yet flavoursome risotto, is a great centrepiece for the dinner table. Serve with a fresh salad and bread.
