A local farmer has been selling pumpkins from the back of his ute. The pumpkins are at a bargain price and even though there are only two of us at home I decided to buy a full pumpkin and see what I could use it for.
The first cab off the rank was our usual pumpkin soup taken from the Australian Women’s Weekly Barbecue cookbook. Pumpkin and Cumin Soup. I froze a double quantity batch which I had made in the pressure cooker.
I still had three quarters of the pumpkin left so I then made some pumpkin tortelli/ravioli with Sage butter. I haven’t made ravioli before although I do make my own pasta. The first batch I made I put too much filling in them but they still cooked ok. By the time I made the last batch I felt I had finally got the hang of it. We ate a fresh batch and I froze the remainder so we have a few ready meals in the freezer now.
The recipe for this was from the internet. Manu’s Menu : Tortelli di zucca
This is the first batch.
After the ravioli I then made Allan and Michele’s Asian inspired pumpkin soup from the Stephanie Alexander cookbook The Cook’s Companion. That soup was delicious and we now only have about a third of the pumpkin left. I think I might make some pumpkin scones. Do you have a favourite pumpkin recipe you might want to share with me?