I know
that you just about have to be an iron chef to cut up a Queensland Blue pumpkin
but this title has more to do with the challenge
of preparing a meal using pumpkin as a star for every course. This is not as difficult as it sounds because
pumpkin is a very versatile vegetable, and a little goes a long way. Of course you can serve Hogwarts style pumpkin juice if you like or you can roast it, mash it, use it
to make pumpkin soup, scones, dampers and loaves, add it to risotto, use it in
frittatas, pasta and bakes and because it is rather sweet in tagines and the
old American favourite pumpkin pie. But when you have twenty odd large
butternut pumpkins to dispose of, as I do, you might like a larger range of
dishes. Here are some suggestions for a banquet of pumpkins.
