Golden winter sunshine in the Tweed with good winter rain is why we have such an abundance of golden yellow pumpkins at this time of year. And there is so much to know about pumpkins. For example did you know that we can eat pumpkin flowers and we can cook pumpkin vine tips? So even if you have some unproductive pumpkin vines roaming around your back yard you have food to enjoy!! According to Lolo Houbein and Tory Arbon in Magic Little Meals you simply tip prune your pumpkin vine then take the tips to the kitchen and rinse well to flush out any tiny insects. Bring the tips to a simmer in a little water or saute in a little butter or oil. Add pepper and pinches of fennel and ground coriander. When tips are tender to eat, finish off with coconut cream, olive oil or pumpkin oil. Delicious and no waste. How great is that!
For those of us who like to buy our pumpkins from the market each week here are a couple of cooking ideas to refresh your menu and indulge your family. A really quick and simple one is mashed pumpkin with a twist. Simply cook as normal for mashed pumpkin but instead of salt and pepper add nutmeg or your favourite spice mix or a spoonful of pickles and of course a knob of butter. And mash thoroughly.
On our recipes page is a recipe from the book Magic Little Meals for roasted pumpkin that includes tahini or sesame oil and cumquats (or lemon).
Rob at Spice Palace has a wonderful pumpkin and macadamia nut dip too. It is divine even for non-pumpkin lovers according one of my very close family members who fits this cohort. 😂