Do you struggle to get your child to eat the minimum recommendation of daily fruit and vegetables? Playing with food can encourage children to be more receptive to trying the food.
Use Halloween as an excuse to play and cook with pumpkin. Here is our step-by-step guide to carve your own pumpkin. Why not use the leftovers to make your own pumpkin soup, roasted pumpkin chips, pumpkin pasta bake, lasagne, salad or other veggie treat.
You will need:
Step by Step:
- Use the KiddiKutter to cut off the top of your pumpkin (set aside to use as the lid)
- Remove the contents of the pumpkin using the KiddiKutter and/or a large spoon
- Use a marker to draw the face of your pumpkin (traditionally eyes are represented by two inverted triangles and a nose drawn as a triangle, don’t forget to draw the mouth)
- Once you are happy with your pumpkin face, use the KiddiKutter to carve out the eyes, nose and mouth
- Place an LED tea light candle inside your pumpkin and replace the top (depending on the size of your pumpkin, you may require more than one tea light to cast enough light).
Try these pumpkin-inspired recipes courtesy of Dairy Australia and Nutrition Australia
Photo courtesy of Dairy Australia
- 500g pumpkin, peeled, cut into 1.5cm cubes
- 1 clove garlic, crushed
- 1/2 tsp sweet paprika
- olive oil spray
- 1 red capsicum, finely chopped
- 3 spring onions, finely chopped
- 200g Australian reduced fat ricotta cheese, crumbled
- 2 tbsp grated Australian parmesan cheese
- 15g Australian reduced-fat dairy spread
- 1 1/2 cups self raising flour
- 1/2 cup Australian reduced-fat milk
- extra milk, for glazing
- 1 tsp poppy seeds
- Combine pumpkin, garlic and parprika in a lined baking dish. Lightly spray with oil and bake at 200°C for 10-15minutes or unitl just tender. Combine pumpkin with capsicum, spring onion, ricotta and parmesan.
- Rub dairy spread into flour until mixture resembles fine breadcrumbs. Add milk and stir to combine until mixture forms a dough. Knead lightly until smooth. Divide mixture into 6 pieces and roll each out to form a 15cm round.
- Top each pastry round with pumpkin mixture and fold in half to form a semi-circle. fold and pinch edges of pastry to seal and enclose filling. brush with extra milkand sprinkle with poppy seeds. Bake at 220°C for 15-20 minutes or until golden brown. Serve warm.
- 1 onion (sliced)
- 1 Clove Garlic (crushed)
- 1 Teaspoon (Metric) fresh ginger (grated)
- 1⁄4 Cup water
- 250 Gram sweet potato (peeled and chopped)
- 2 low salt vegetable stock cubes (dissolved in 3 cups boiling water)
- 2 Cup skim milk
- 250 Gram reduced fat yoghurt
- 250 Gram Pumpkin (peeled and chopped)
- 1 Tablespoon (Metric) Coriander (finely chopped)
- Optional extras: Paprika, nutmeg, cumin or chilli
- Saute onion, garlic and ginger in a non-stick saucepan with water until tender. Add sweet potato, pumpkin and stock and simmer, uncovered for 15-20 minutes or until tender.
- Puree mixture until smooth and return to a saucepan. Stir in milk and reheat gently without boiling.
- Combine yogurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander flavoured yogurt.