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Making your life greener - one bite at a time.

Don't know what to do with those winter stored pumpkins that have seen better days? Here are some ways to help out. Pa's pumkin Soup, Grandma's Pumpkin Fruit Cake. Pumpkin Scones and not forgetting the ever popular easy Pumpkin Pie.

Pa's Pumpkin Soup

Fry 2 onions or leeks and 4 cups grated pumpkin in 2 tablespoons butter or coconut oil for 10 minutes. Add 3 cups of chook, miso or vegie stock and simmer till tender. Mash, zip or puree. In another pot, melt 1 oz (30 g) butter with 3 tablespoons flour. Stir for a bit, add the soup mix + 1 cup milk, salt, cayenne and nutmeg. Simmer for a few minutes more and serve with chopped parsley or croutons.

Grandma's Pumpkin Fruit Cake

Cream 1 cup mashed pumpkin with 4 oz  (125g) butter + 2 tablespoons each of maple syrup and honey. Beat in 2 eggs + 1 lb (450g) mixed fruit. Add 1 1/2 cups wholemeal SR flour, a pinch of nutmeg. Cook 1 1/2 hours in a slow to moderate oven.

Pumpkin Scones

Rub 1 tablespoon butter into 2 cups of wholemeal SR flour with a pinch of salt. Mix in 1 egg + 1 cup mashed cool pumpkin + 1/4 cup honey + 1 tablespoon hot water. Roll out to 3/4 inch thickness, cut into shapes and bake 8-10 minutes in a hot oven (to heat the oven quickly - go out to the wood heap and fill the pinny full of chips - then throw 'em in the fire and stand back!)

Pumpkin Pie

Beat together 11/2 lb (675 g) of cooked mashed pumpkin + 2 eggs + 1 1/2 teaspoons of cinnamon and or nutmeg, a good handful of raisins or sultanas, 1/2 cup honey, 1 oz (30g) butter, and 3 mashed bananas, maybe some milk if needed, and then cook till it sets, either in a pie crust or with crumble mix on top.