Thai Coconut Pumpkin Soup

 Autumn in the Languedoc where I live brings beautiful pumpkins and squash in a variety of colour and shapes. Here we follow the 100 mile rule, and eat only the local products and seasonal fruits and vegetables. For Halloween we carve jack o'lanterns from the big bright orange variety, which you can find all over … Continue reading Thai Coconut Pumpkin Soup

HOW TO MAKE: Dill Pumpkin Soup and Wild Mushroom Risotto

      Pumpkin soup   Pumpkin Soup Start by cutting and gutting your pumpkin Save the seeds for later. Put the pieces face down in the oven, at 375-400 with 1 inch of water for one hour in a large baking pan. When you take your pieces out stick, the seeds go in the … Continue reading HOW TO MAKE: Dill Pumpkin Soup and Wild Mushroom Risotto

HOW TO MAKE: Curry Pumpkin Soup and Healthy Box Cake

Roasted Pumpkin What do you do with roasted pumpkin? To roast a pumpkin cut into 4 pieces, take out the seeds and put on an oven tray with a tiny bit of water. Cook on 300 for 1 hour. I salt it a little, sometimes put sugar or honey on it. You can not mess … Continue reading HOW TO MAKE: Curry Pumpkin Soup and Healthy Box Cake