Pumpkins form my garden.

I am still using pumpkins from my vegetable patch, in fact these are the last of them. For me, after Halloween and the fun of the pumpkin calving has passed, a fresh pumpkin can be made into the best of comfort foods. Oven roast to reduce its water content, then indulge in a delicious spice infused sweet pumpkin pie, curries, risottos or stuff full of roasted vegetables, with its bright orange flesh I love to cozy up in front of the fire and enjoy.

I think the trick when cooking pumpkin is firstly, to roast it for about 45 minutes and secondly, be very generous with your seasoning. It has a lovely smooth texture and carries flavour beautifully, it's so versatile and so colourful, so we should, I think use it more.

Here are a couple of my favorites;

Pumpkin pie, with a generous amount of ginger, cinnamon and nutmeg.

Pumpkin Risotto, with almonds, dried cranberry and creamy goats cheese.

Pumpkin curry with chickpeas

Slow roasted mixed vegetables, stuffed into half a pumpkin shell, with mixed nuts and topped with your favourite cheese.

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Riboudin Retreats,

949 Rue du Riboudin, Le Tilleul, 76790, France.


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