You can substitute canned pumpkin in any recipe using pumpkin puree, but you’ll get a better flavour if you cook fresh pumpkin yourself.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Here are 5 ideas for using fresh pumpkin.

1. Pumpkin soup Pumpkin makes wonderful soup. Cook
   cubes of fresh pumpkin in vegetable stock, adding other vegetables such as onion, leek, potato, carrot or turnip if
   you wish. When the vegetables are tender, puree in a
   blender or food processor. For extra savour, add spices
   like cinnamon or nutmeg. Ground or grated fresh ginger
   also work well.

2. Pumpkin cakes Add up to 175ml (1 cup) pureed pumpkin
   to teabread recipes, for moistness. Always use spice with pumpkin, because its natural flavour is very mild.
   Traditional choice is a mix of cinnamon, ginger, nutmeg,
   cloves and allspice.

3. Pumpkin pies Thanksgiving wouldn’t be complete without
   a pumpkin pie. The simplest way to make one is to use
   bake a pastry case or pie crust (or buy a good quality
   ready-made one). For enough filling for two 9-inch (20cm)
   pie crusts, mix 450 ml (2 1/2 cups) pumpkin puree, fresh
   or canned, with 5 fl oz low-fat evaporated milk, three
   beaten eggs and 1 1/2 tsp cinnamon, 3/4 tsp ginger,
   1/4 tsp each nutmeg and allspice (but check before adding spices, as some canned pumpkin comes ready-spiced).
   Bake for 15 mins at 425F/220C/gas 7, lower the
   temperature to 350F/180C/gas 4 for another 40 minutes.

4. Pumpkin pancakes Great for breakfast, these are whizzed
   up in minutes. Substitute 90ml (1/2 cup) pumpkin puree
   for the same quantity of milk in your favourite pancake
   recipe and cook in a hot pan, pouring just enough batter
   to make small pancakes.

5. Pumpkin in savoury dishes Try cubed pumpkin, browned
   with onion and garlic, then simmered in a tomato sauce
   with a dash of chilli. Great with pasta or rice. Or use
   pumpkin in risotto. Finely chop and soften 4 shallots or
   one onion in a little olive oil. Stir in 250g ( 1 1/2 cups)
   risotto rice, 500g (3 cups) grated fresh pumpkin (use a
   food processor to do the grating), then gradually add
   850ml (5 cups) hot vegetable stock, making sure each
   addition has been absorbed into the rice before you add
   the next. When rice and pumpkin are tender, stir through
   a generous grating of Parmesan cheese, and leave to
   stand, covered for 10 minutes to allow the rice to swell.

Pumpkin is only in season for a couple of months, so make the most of it this year in these fresh pumpkin recipes.

Elizabeth Martyn is webmaster at http://www.healthy-eating-made-easy.com, where she provides information, tips and recipes on using seasonal, fresh ingredients to feed the family healthily and without hassle.

Visit the site for detailed http://www.healthy-eating-made-easy.com/fresh-pumpkin-recipes.html and other seasonal recipes.

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