Spiced Pumpkin, Turmeric and Coconut Soup

Time to spice things up, A twist on an old classic soup. If you like Thai flavours of ginger, coconut cream and coriander well this is a simple yet tasty dish to help change-up the everyday pumpkin soup recipe.


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Healthy Halloween Pumpkin Pie

We have all heard of the humble pumpkin pie no matter where you live in the world. The traditionally American sweet dessert pie that contains a spiced pumpkin filling has been around for a very long time most commonly served as a Thanksgiving Day dessert. It was a way of using up pumpkins from harvesting season the Fall but more recently  has also been popular a little earlier around Halloween for obvious reasons.


Here in Australia  we don’t follow the Thanksgiving tradition we celebrate the family coming together at Christmas time more so nor  do we follow the same traditions of the pumpkin pie due to our seasons being on opposite ends but I thought I would make it for Halloween instead.

Halloween isn’t as exuberant here either like in the U.S, The parties, the outrageous costumes and decorations are effortless compared in saying that trick or treating has evolved over the years with more and more people mainly children involving themselves in the fun of dressing up in their favourite ghost or zombie and going trick or treating in the streets hoping to receive lollies from the neighbours. As not everyone get in on the fun, we have a non spoken rule here if your front house lights are off don’t bother knocking on the door it saves the disheartenment of the children when they don’t have anything to give or you have a cranky old neighbour who is watching her favourite tv show annoyed she has been disturbed.

Pumpkin carving has also become a more popular event over time and I myself tried it for the first time last year. A friend of mine got a group of friends together and we all made a night of it. Surprisingly It was actually quite amusing also dirty don’t wear your Sunday best  as digging out the flesh is quite a mission in itself. The results are worth it  and it was a blast especially after a few wines or two.  Here is a some pictures of the end results from this years gathering, I think we did a pretty good job of them don’t you think?


Now we have made it a yearly thing a few days before Halloween, really just an excuse to get together, talk, eat, drink and have some laughs together. Don’t get me wrong we do take it all very seriously can help but  feel well the accomplished after all the hard work. When we are all done we take our completed  pumpkins home and put out the jack o’lanterns on Halloween night for our and all the neighbours kids to enjoy.

We lined them all up and lit tea light candles in them


I made a healthier version of the traditional pumpkin pie with no added refined sugar only sweetened with maple syrup and used an oatmeal crust. Recipe is from Teresa Cutter The Healthy Chef and can be found here Pumpkin Pie with Oatmeal Gingersnap Shortcrust

I took this to pumpkin carving night and it was a hit with the ladies, start of  a new tradition after all!  You can serve with some dollop cream or natural yoghurt for the extra calorie conscious.


Maple Spiced Pumpkin & Feta Salad

It’s that spooky time of year again.. Halloween!

It is just around the corner, costumes are stocking the shelves, lollies (candies) line the aisles and the one time of year you see whole pumpkins fill the stores for the traditional pumpkin carving jack-o-lanterns. What better way to get in the mood than to make some sweet spiced pumpkin recipes.

Here I have a glazed some Kent pumpkin cut into chunky slices with some maple syrup and cumin. I like roasting with the skin on it holds better when adding to salad in bigger pieces and also is totally edible so no need to take it off. A lightly sweet and spiced salad great for entertaining, best accompanied with barbecued meats or roasts or prefect on it own.


Maple Spiced Pumpkin & Feta Salad

  • Servings: 4-6 as a side or 2-3 as a main
  • Difficulty: easy
  • Print

A sweet spiced pumpkin salad great for barbecues and roast dinners or as a vegetarian meal


450-500g Kent pumpkin sliced about 1 cm thick and even some chunks

1 tsp cumin

2 tbs pure maple syrup

2 tbs EVOO (extra virgin olive oil)

Salt and Pepper

4 cups baby spinach leaves

1/4 spanish onion sliced

6 Truss tomatoes

50g Persian feta

1/4 cup toasted pine nuts

Maple Vinaigrette

2 tbs  EVOO

2 tbs apple cider vinegar or balsamic vinegar

1 crushed garlic

1 tb maple syrup

salt and pepper


  1. Preheat oven to 200’C
  2. Combine oil and cumin in a medium bowl
  3. Add the pumpkin pieces and coat with the maple mixture
  4. Lay pumpkin pieces on a line baking tray season with salt and pepper and bake for 25-30mins or until soft and caramelised. Set aside to cool slightly
  5. Arrange the salad, place baby spinach, tomato, onion, feta, and pine nuts in a bowl
  6. Top with maple pumpkin
  7. Place all vinaigrette ingredients in a jar and shake well
  8. Serve with salad