Pumpkin The winter squash as it is also known, my favourite from this family of Vegetables. There are so many things you can do with a pumpkin and they are very good value at the moment. First you need to pick which type is best for your recipe. The main types I have seen at the farmer’s markets lately are the Butternut, my favourite for soup but I know that will cause arguments already. The butter nut is shaped like a peanut and has a pail colour skin. The Queensland Blue, which is more an even grey colour skin, these are great for puree and putting into your scones. Then there is the Jap (short for Japanese) also known as the Kent Pumpkin which is one with the driest flesh making it my suggestion for roasting. It has a dark green and pale yellow striped skin. Lately we have been using Jap pumpkins to make Cannelloni or roasting and serving with ricotta gnocchi and our organic chicken leg sausage. But on a cold winters day you can’t go past Pumpkin soup a dollop of sour cream and a warm crusty piece of bread with butter of course.
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