I love the versatility of pumpkin. Whether it’s in a soup, used to fill a pie, made into bread, tossed through a salad or standing alone as a side, it never fails to disappoint. There’s just something about the earthy and sweet flavour which I love.
Another huge reason why I love cooking with pumpkin is because of its affordability, especially now with the prices of other fresh fruit and veg soaring.
There are a few pumpkin varieties which you’ll often see on supermarket shelves – Kent Pumpkin, Butternut Pumpkin and Jarrahdale Pumpkin. I find that Kent is usually the sweetest out of the three and the Butternut has a slightly nuttier flavour, but honestly you can’t go wrong with whichever you choose. It’s comforting knowing that I can get my hands on a good sized piece of pumpkin for around $2.50 – which is seriously great value.
Whenever I’m adding pumpkin to my cart, there are always so many yummy KIC recipes that I can use it for. Here are some of my faves:
Chicken and Pumpkin Risotto
This risotto is incredibly easy to make, using only 10 ingredients it’s packed full of protein, iron and vitamins A and K. The recipe also calls for silverbeet which if you haven’t heard of it, is a type of leafy green but you can also easily opt for spinach instead if you prefer.
Halloumi, Roasted Pumpkin and Spinach Frittata
I love making frittatas as they keep so well for the week ahead and can honestly be enjoyed for breakfast, lunch or dinner. This frittata combo is heaven, but honestly, they’ll work with any veggies you have lying around like broccoli, spring onions, capsicum, asparagus, peas, cherry tomatoes or mushrooms. A little on this recipe – it calls for banana flour but you can totally use regular flour instead!
Maple Pumpkin Bowl
This recipe truly leans into the sweetness of pumpkin. The pumpkin is drizzled with maple syrup and then is given a sprinkle of cinnamon which once baked gives the pumpkin a deliciously sweet and maple flavoured glaze. The other ingredients are simple and fresh which let the pumpkin sing! This is also a great recipe for meal prepping, just be sure to cut your avocado fresh each morning to avoid it going brown.
Creamy Pumpkin Fettuccine
This pasta is what dreams are made of. Although the recipe calls for fettuccine, I’ll often use one of the KIC pastas as it’s a super simple and delicious way to pack in a little more protein. I also love that this recipe is vegan, however if you can easily use regular sour cream and parmesan if you’re not plant-based.
Creamy Mac and Cheese
This is comfort food at its finest and a guaranteed meal to get the family, especially the kids excited for dinner. I’m always told by friends with kids that they love how well this recipes masks the veggies and made from whole ingredients which makes it so much better for you than the stuff out of the box.
Pumpkin and Halloumi Salad
Most of you will know my obsession with halloumi and this salad is yet another way I can enjoy one of my favourite cheeses. I also love making this one for dinner parties or a gathering and so depending on the number of guests, I’ll often double the recipe so that it can serve the number of guests comfortably as a side!
You can get your hands on these pumpkin recipes and more when you subscribe to KIC.
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