Pumpkin: Love It Even If Your Name Isn’t Peter

If you’re younger than Gen X, the title of this post might not make much sense… But trust me, pumpkin is worth loving whether you get the reference or not.

Pumpkin is one of my all-time favourite vegetables. I love it for its colour, its texture, and of course, its wonderful sweet flavour. It’s versatile too, you can throw it in a stew, add it to a salad, make a soup, or just roast it and enjoy it in all its orange glory.

A word of warning though: stick to the good stuff. Beware the insipid, fibrous pumpkin. It’s watery, flavourless, and not worth the effort.

Creative Ways to Use Pumpkin

Beyond the classics like pumpkin soup or roast pumpkin salad, here are some other delicious ways I like to use it:

• Pumpkin Lasagne – I often use thin slices of roasted pumpkin in place of pasta sheets when I want to cut back on carbs. It’s sweet, hearty, and makes a fantastic substitute.

• Veggie Stack – Yes, very circa 1990, but who cares if it tastes fabulous? A good veggie stack layered with pumpkin still holds up today.

• Pumpkin Stew – Perfect for adding sweetness and bulk to one-pot meals.

• Simple Roast Pumpkin – Toss with olive oil, salt, and your favourite spices and roast until caramelised.

Flavour Matches Made in Heaven

Pumpkin pairs beautifully with a whole range of herbs and spices. Some of my favourites include:

• Thyme

• Nutmeg

• Garam masala

• Cumin

• Cinnamon

• Roasted garlic

These flavour boosters bring out the natural sweetness of pumpkin and keep things interesting whether you’re making something hearty or light.

A Final Word

Pumpkin really is one of the most versatile vegetables out there. Comforting in winter, colourful in salads, and even a stand-in for pasta.

Want to learn more healthy vegetarian recipes and time-saving cooking tips? Join us at Port Macquarie Cooking Classes and discover simple, flavour-packed dishes you’ll love making again and again.