Pumpkin and Ricotta Lasagna.
You can make this lasagna to suit how much produce you have or how many people you wish to feed.
Ingredients:
Pumpkin silver beet or spinach garlic spring onions or chives
Ricotta favorite cheese precooked pasta sheets 4-6
Tomato puree/homemade sauce Grated Cheese
Cut, peel and slice pumpkin, brush with olive oil and roast with a couple of cloves of garlic, until cooked.
Lightly stir fry chopped silver beet, more garlic(if you like) and chopped onions.
Lightly oil baking dish, Layer pumpkin slices, greens, ricotta cheese , tomato sauce, then cooked pasta sheets. Repeat. On top layer a little more tomato sauce and then your favorite grated cheese.
Bake in oven 180 C until cooked and cheese is nice and brown! 30-40mins
Carrot and Pumpkin Soup.
Ingredients:
Small piece of fresh ginger 6 cloves of garlic
4/6 cups water or stock 6 large carrots
1 medium potato 3spring onions or hand full chives
1 stalk celery ground cumin seed
1 small turks cap pumpkin(or what ever you have)
Cut & remove skin from pumpkin, place pieces on oven tray with 4 peeled garlic cloves
and brush with olive oil. Roast until well cooked and then remove and cool.
While pumpkin is roasting, Add a little of olive oil in a saucepan fry up finely chopped celery, 2 whole garlic cloves, peeled and chopped potato, grated ginger, ¼ teaspoon cumin and onions until soft. Should only take a few minutes.
Add roughly chopped carrots.
Add water(with 1 chicken or veg stock cube) or stock and let simmer until carrots are nice and soft. 1- 1 1/2hours Remove whole garlic cloves.
Remove pot from heat and use a fork or potato masher to mash vegetables.
Mash pumpkin with fork and add to soup . I like my soup a little bit chunky but if you like it smooth let cool a little then place in food processor.
Place back onto heat and adjust to suit adding a little more stock if to thick for your liking.
I may need to brush up on my food photos but it was a tasty soup,had the last bowl today for lunch!!
