Eat The Season: Pumpkin

Eat the season!! Autumn brings lots of colour with the trees shedding their leaves but also plenty of colourful ingredients like pumpkins and squashes to our plates.

Squash can be interchanged for pumpkin in most recipes when not in season too. Here are some of my favourite recipes and ideas for these wonderfully colourful and flavoursome vegetables.

Soup – nothing is more comforting on a cold day that a steaming bowl of soup.

Spiced Pumpkin & Coconut Soup

Roast – Stir pumpkin through some oil, salt and pepper and roast at 180°C for 20 minutes. Serve with a drizzle of pesto for a super quick side.

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Roast Pumpkin Pesto Wedges

Curry – A great way to use up vegetables with this quick and easy lentil based curry.

Squash, Broccoli & Chicken Lentil Curry

Salad – simply add roasted chopped pumpkin or squash to any salad or follow this easy recipe.

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Roast Pumpkin & Kale Salad
Happy cooking,
Sinéad
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