Pumpkin and Ricotta Lasagna.
You can make this lasagna to suit how much produce you have or how many people you wish to feed.
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.
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!!