Recipe: Roast Pumpkin Soup

Roast a whole pumpkin until tender. Slice off the top to use later as a lid and scoop out most of the flesh leaving some of the flesh behind. Throw away seeds. Puree pumpkin flesh with two large, cooked potatoes, one cup of cream and chicken stock until you have a good soup consistency. Heat this mixture and pour back into the pumpkin to serve. Add a little sour cream and some sprinkled chives if you wish. Put the lid back on to serve. This dish can also be made using Golden Nugget Pumpkins as individual bowls.

Other Ideas in Brief

• Beetroot – Roasted Beetroot, pickled Beetroot
• Lettuce – Warm Chicken Salad with mixed lettuce
• Onions – Caramelized Onion Tarts
• Potatoes – Potato and Leek Soup, deep-fried potato skins
• Silver Beet – Stir Fry, colourful varieties