Pumpkin Salad

Roast chucks of pumpkin and quartered brown onion with olive oil, thyme and rosemary at 180 degrees Celsius for 30-40 minutes.  Dress half a bag of baby spinach leaves and cubes of baked Margaret River herb and garlic baked ricotta with one tablespoon of Pakora Caramelised balsalmic vinegar and half a tablespoon of extra virgin olive oil.  Top with roasted vegetables.

Roast Pumpkin Soup

This is a recipe for cold, rainy, windy days like today.

I started with 1 kg of Kent pumpkin.  I removed the seeds and rind, then chopped the pumpkin into 1 inch cubes.  Season with salt and pepper; and a tiny sprinkle of dried rosemary and thyme.  Drizzle with olive oil, toss and roast at 200 degrees Celsius for 30 minutes.

Meanwhile, chop a brown onion and saute in 100g butter until softened.  Add 1 litre of chicken stock and bring to the boil, then simmer.

When pumpkin is cooked, add to the stock and simmer for 15 minutes.  Let the soup cool then take to it with a a stick blender.  Add about half a cup of cream and reheat.  Serve with bread.