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Pumpkins


Martyn Catanach
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Pumpkin is a great tasting vegetable so when you carve it save the flesh. Also save the seeds to grow next year too.

Smoked/roasted pumpkin makes a great soup and a lovely additional to roasted veg. Scoop out the seeds and fibrous bits and slice the flesh and skin into 1" square chunks. Rub a little vegetable oil over all surfaces and place in a roasting tin. Either roast in the oven or in the BBQ/Smoker at ~180 C for about 40 minutes or until the flesh and skin starts to brown. If the skin becomes soft then leave it on but if it stays tough then slice it away from the flesh. Use straight away to make a spicy pumpkin soup or it will freeze for later use.

Alternatively you can make pumpkin pie - a traditional american favourite. A lovely sweet dessert :5980a344e6cd3_ThumbsUp:

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  • 2 months later...

As a food, pumpkin can be backed, roasted, steamed or boiled. The taste of the pumpkins is awesome. You can make pumpkins soup or pumpkins pie. It produces lots of calories. Roasted pumpkins taste are delicious. I had tried this recipe and its taste is amazing, you can try- Roasted Pumpkins.

Ingredients:

    1 small pumpkin or 1/4 large pumpkin
    2 tablespoons olive oil
    1/8 teaspoon ground clove
    1 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    2 tablespoons packed brown sugar
    2 teaspoons sea salt

Instructions:

    Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife or dicing instruments like this  to cut slices of pumpkin, 1-inch thick.

    Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of the pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on the thickness of pumpkin slices (check at 15-minute mark).

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