Every year our family does the tradition of carving our Halloween pumpkin. The kids love watching my Husband carve the ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Pumpkin has become one of my favourite vegetables, and I like it no better way than roasted. Rather than grappling with a large pumpkin, try cutting it into sections as if you were portioning a melon.

A comforting bowl of pumpkin soup with the flavour-goodness of honey and cream. Cut the pumpkin in half, remove the seeds and slash it in. 3. Drizzle some olive oil, salt and pepper and rub well on ...

Remove the seeds from the pumpkin wedge ( wash and roast them separately) and place on a lightly oil baking tray. Drizzle with two tablespoons of the oil and cook and scatter with the seasalt and ...

Soup is my go-to usually if I have a pumpkin to cook, but even then I prefer roasting it first to give a better depth of flavour. With smaller buttercup pumpkins, I like to leave the skin on and ...

Pre heat your oven to 180ºC/gas mark 4. Pumpkin is difficult to cut and to peel as it can be quite hard, so ask an adult to do this. Take out the seeds from the centre of the pumpkin and save ...