The Great Pumpkin Rescue

The terrible wind and rains of June 2007 had one unexpected spin-off for Milsons Passage. When the rain finally stopped -- we had had more than 250mls over three days with winds of more than 60ks an hour, a bizarre procession of logs, floating islands of bamboo and great numbers of pumpkins began floating past. Some of the trees occasionally snagging on boats and jetties.

When the tide changed, the armada of detritus paused, surveyed its new locale and then headed back up the river, only to return when the tide turned again, trres, bamboo, pumpkins and all.

With thoughts of bubbling pumpkin soup and perhaps pumpkin scones in mind, Milsons Passage folk emerged from their homes, got out their kayaks, cleared pontoons and paddled out onto the the brown floodwaters.

If you are sitting in a kayak, rescuing cumbersome slippery green illegal-vegetable-immigrants weighing 5kg or more from the swirling flood can be a bit of a challenge. But twenty or thirty were eventually brought ashore, carried up to our houses in wheel-barrows!

Some ended up as out of season Halloween masks on front porches, but most have or will, end up in cooking pots.

Some poor farmer up-streams loss has been our gain.

Here are a few of our favorite pumpkin recipes

Pumpkin Soup
10 minutes preparation + 20 minutes cooking
15 serves of vegies in this recipe

1 medium brown onion, chopped
1 clove garlic, crushed
1 tablespoon olive oil
750g pumpkin, peeled and cubed
1 large potato, peeled and cubed
4 cups vegetable or chicken stock
¼ cup low-fat natural yoghurt

Heat oil in a large pot and cook onion and garlic over low heat until onion is translucent. Add pumpkin, potato and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until pumpkin is tender. Remove from heat and cool slightly. Puree in a blender until smooth. Add yoghurt to serve. Serves 4.
Hint
If the soup is too thick add a little low-fat milk to make desired consistency.
Variation
Replace yoghurt with ¼ cup reduced-fat coconut milk and heat through. Sprinkle with coriander.

This recipe courtesy the website www.gofor2and5.com.au

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Degree of difficulty: Low

You need:
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour

Method:
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.

This recipe is courtesy of the website www.southburnett.net

This recipe featured by Kelly Higgins-Devine

Or for something a little more exotic: Easy Thai Pumpkin Soup Recipe

Preparation Time:	15 minutes
Cooking Time:	30 minutes
Serves:	4

Recipe Ingredients	Quantity		Notes
Butternut Pumpkin	1	kg	peeled, seeded and diced
Cashew Nuts	3	tbsp	roasted, chopped
Spanish Onion(s)	2	.	peeled and chopped
Freshly Crushed Garlic	2	tsp
Thai Seasoning	2	tsp
Squeeze-On Concentrated Liquid Chicken Stock	2	litre	diluted
Coriander (Fresh)	2	tbsp	chopped
Coconut Desiccated	2	tbsp
Sour Cream	1	.	to serve

Recipe Directions:

Combine pumpkin, onion, garlic, chili and Thai seasoning into large soup pot. Cover with stock, bring to the boil, then reduce to simmer
Simmer for 15-20 minutes or until vegetables have softened, then remove and blend or process until smooth
Combine coriander, nuts and coconut and mix well
Spoon combined ingredients on top of soup with small spoon of sour cream. Serve with some hot crusty bread

This recipe courtesy the website: www.masterfoods.com.au/recipes/

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