When you think about it, there’s an almost suspicious number of orange vegetables. Carrots. Sweet potato. Similarly, honourable mention to oranges, which definitely aren’t vegetable but definitely ARE orange. And then there’s perhaps the most unsung of them all. The pumpkin for years has been relegated to roast sidekick. But is this appropriate treatment for our best gourd friend?
Carrots get put in salads, sandwiches, and so much more. Sweet potatoes have designs on their standard mate, appearing as fries increasingly commonly. Pumpkin though? You might get it in a risotto if you’re lucky. Sure it’s possibly the most popular soup, but that requires pumpkin destruction. There must be an option to celebrate the pumpkin as a genuine centre stage meal. Well, there is. Many options actually. However, our favourite foodie Blake Proud brought us perhaps the best; his roast pumpkin with lemon yoghurt.
1 Small Japanese Pumpkin
1 TBS Cumin Seed
1/4 Cup Pine Nuts
1 TBS Fennel Seed
1/4 Cup Olive oil
1 TBS Coriander Seed
2 TBS Additional Olive Oil
1 Cup Greek Yoghurt
2 Gloves of Garlic
Juice of half a Lemon
Bunch Fresh Coriander
1. Pre-heat your oven to 210-200’C
2. Secondly, place your seeds in a pot or pan over a low heat, then cook until fragrant. Heating up the seeds helps release the fragrance and flavours. Be careful not to burn.
3. Tip in to a pestle and mortar with a bit of salt and crush roughly
4. Cut the pumpkin into even chunks/wedges. Remove the seeds.
5. Cover in oil and the spice mix, salt and pepper and bang them in the oven for about 35-45 minutes or until golden and caramelized and slightly charred on the outside.
6. Meanwhile, mix the yoghurt ingredients together with a little mixer or stick blender. Season with salt and pepper
7. After that, place your pine nuts in a small pot or pan with olive oil. Simmer for 15-20 minutes on low heat while pumpkin is cooking.
8. Once the pumpkin is done place in a bit serving bowl or plate, drizzle with the yoghurt dressing and pine nut oil and garnish with some of the pine nuts from the oil and coriander.
BONUS PUMKPIN SOUP RECIPE!
Left over roast pumpkin
1 X Onion dived
2 cloves of Garlic minced
1tbl Olive Oil
1 Lt Chicken Stock
Cream & Crusty Bread to serve
1. Firstly, place onion, garlic and oil in a large pot. Cook until golden and caramelised – not burnt!
2. Scrape the pumpkin out of the skins and in to the pot.
3. Tip in as much chicken stock as you think you need to get the desired consistency. 1lt for about 750g of pumpkin. If too runny, just cook a little bit longer to evaporate some of the stock.
4. Give it a good blitz with the stick blender
5. Serve immediately with big dollop of cream and crusty bread YUM
To hear the full chat with Blake, check out the podcast below