Here in the UK we tend to buy pumpkins once a year at Halloween, make a jack-o-lantern out of them and throw out the insides. Gill Didsbury from Australia noticed this on a visit over here, she says that over in OZ they do things differently and to prove her point has sent us some tempting recipes.<\/p>\n
Pumpkin and Sul<\/a>t<\/a>ana cake<\/a> | Pumpkin and carrot soup <\/a>| Pumpkin soup<\/a> | Pumpkin scones <\/a>|<\/span> <\/a><\/p>\n 1 cup (250ml, 8fl oz) warm mashed pumpkin Cream marg and pumpkin, add sugar, add eggs, slowly add flour. Mix well. Bake in moderate oven approx 1 hour<\/a>(moderate 190c\/350f\/gas 4)<\/p>\n 40 grams (1 and a bit oz)butter Melt butter in saucepan cook the onion for 5mins, add garlic and carrot, cook for 3mins. Pour in orange 1kg (32oz\/2lbs) butternut pumpkin (peeled seeded and chopped) place all ingredients (except cream) in pan, bring to boil. reduce heat simmer 30 mins or till pumpkin is 1 tablespoon soft butter or marg Heat oven to 230c, mix butter and sugar to a cream, add the egg, then the Bake on floured tray on top shelf in hot oven for 10-15 mins, so scones brown on top.<\/p>\n Hope you enjoy these, I use them a lot, the soups are GREAT in Winter.<\/p>\n Gill (Adelaide Australia)<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"Pumpkin sultana cake ( moist cake, very good )<\/h3>\n
\n1 cup (250ml, 8fl oz) sugar
\n12oz (375g) sultanas
\n2 eggs
\n1\/2 cup (125ml, 4fl oz) margarine
\n1 (250ml, 8fl oz) cup plain flour
\n1 cup (250ml, 8fl oz) self raising flour
\nlemon essence ( I don’t put this in)<\/p>\nPumpkin and carrot soup<\/h3>\n
\n1 onion chopped
\n2 cloves garlic
\n500grams (16oz, 1lb) carrots sliced
\n1\/2 (125ml, 4fl oz) cup orange juice
\n750 grams (24oz\/1.5lbs)pumpkin, peeled and roughly chopped
\n1.5litres (2.5 pints)chicken stock
\n1 tablespoon snipped fresh chives<\/p>\n
\njuice bring to boil, add pumpkin and stock. Bring back to boil. Reduce heat and simmer for 30mins or till pumpkin is
\ncooked. Blend the soup in a blender until smooth.<\/a><\/p>\nPumpkin soup<\/h3>\n
\n2 large potatoes
\n2 large onions
\n1.5 litres (2.5 pints) of chicken stock
\n1\/2 cup (125ml, 4fl oz) cream<\/p>\n
\ncooked. Put soup in blender, blend till smooth.<\/a><\/p>\nPumpkin scones (yummy)<\/h3>\n
\n1.2 (100ml,3 oz) cup sugar
\n1 egg
\n1 (250ml, 8fl oz) cup mashed pumpkin
\n3 (750ml, 2.2 pints) cups self raising flour
\na little milk (if needed)<\/p>\n
\npumpkin and, lastly the flour. If too stiff add a little milk.<\/p>\n