A wonderfully rich source of immune-boosting Vitamin A, pumpkin is a natural & hearty seasonal safeguard against winter chills.
 But you don’t have to be Charles Darwin to realise our pumpkins are a little wrong lately. What happened? Just A Pumpkin (aka: JAP) met a beautiful Butternut. The result… Just Another Nutty Pumpkin. Or ‘Jappernut,’ for short.
Pumpkins freely cross-pollinate within their own species. As variations do occur spontaneously, it’s their texture & taste that really counts when deciding what kind of pumpkin they are.
Farmer Nathan doesn’t discriminate. Near Lake Boga, he raises these new-breed beauties to realise their delicious potential. Not judging a book by its cover, you may have to cook up your Jappernut to realise with some relief it really is Just A Pumpkin.
Pumpkin tip: for a pumpkin that holds its’ form, cook with JAP. For sweetness & smoother mashing, choose a Butternut. It’s technically a squash.
Just a tidbit about Nathan and his produce, straight from the press.
Happy Fair Food Feasting!
— The Fair Food Team
P.s If you liked this story and you think a friend would like it too, share the Fair Food love and pass it on!
Spicy Roasted Pumpkin Soup
with pumpkin seeds
Ingredients
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2 Tbsp olive oil
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1 leek, chopped
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1 onion, chopped
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4-5 cloves of garlic
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1kg peeled & cut pumpkin
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1L vegetable stock
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1 tsp ground cumin
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½ tsp ground coriander
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½ tsp ground nutmeg
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Ground cayenne pepper to taste (optional)
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Salt & pepper to taste
Optional: ground cardamom, cream, fresh coriander & roasted pumpkin seeds
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Method
Preheat oven to 190˚C. Peel, clean out & cut pumpkin into pieces. Place with unpeeled garlic cloves on a baking tray & toss to coat with a drizzle of olive oil. Bake until soft, removing garlic after 20 mins so it doesn’t burn.
Fry onion, leek and spices in a large pot over medium heat until browned. Add roasted pumpkin and stock. Bring to the boil and then reduce to simmer to evaporate some of the stock, making a thicker soup.
Remove from heat & squeeze the contents of the roasted garlic into the pot, and puree with a handheld blender. Add salt & pepper to taste.
Serve with a dollop of cream, a sprinkle of chopped coriander, a few roasted pumpkin seeds (I use store-bought ones) and a pinch of cardamom.
For tastiest results, serve with good quality bread - crusty, warm and buttered.
You can buy additional pumpkin in our webstore
More seasonal recipes on our recipe page
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