As pumpkin picking on The Patch comes to an end, so too does living on toasties and takeaways. We are all now craving good food and vitamins, so I headed into the kitchen this morning to make a big pot of our delicious Pumpkin, Sweet Potato and Lentil soup. This is one of three recipes that we have developed with Sonia Lee of Lee Life Nutrition over the last few months. Our Pumpkin and Chocolate Chip Muffins and Pumpkin Pie recipes are pretty incredible too!
We held a culinary pumpkin masterclass with Sonia on The Patch a couple of weeks ago, during which we unveiled the series of recipes. We had our recipe cards available on The Patch during our pumpkin picking sessions too. I will post more on the masterclass another day (when I van get my brain engaged) but if you missed picking up one of our recipe cards when you visited The Patch, here you go. Remember to use up all that lovely left over pumpkin flesh after your carving antics over the next couple of days.
The level of food waste associated with carving pumpkins in the run up to Halloween is perhaps the scariest Halloween horror story around. Please remember that pumpkins aren’t just for Halloween, they are a food source too, and an incredible one at that.