This pumpkin martini recipe is a show stopper. It is delicious, creamy and gorgeous! The rim is made with vanilla frosting ...

Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set.

Roasted pumpkin seeds are great on their own as snacks and can be incorporated into flapjacks and biscuits, or used to garnish tarts and cakes.

Make the dough: In a large bowl, combine flour, egg yolks, salt, turmeric and pumpkin purée ... If you’d like, garnish with seasonal edible flowers.

Purée with a hand blender and then sieve for a velvety consistency. 5. Reheat the soup and ladle into bowls. Garnish with pumpkin seeds and coriander and serve hot.

Drizzle parsley pesto over the top of the soup and garnish with roasted hazelnuts. Melt the butter in a covered saucepan, add the onions and the pumpkin and sweat on a low heat until soft but not ...

Squeeze out the pulp & remove the seeds. Your tamarind paste is ready. Add the pumpkin and toss well. Add the tamarind paste and jaggery. Cook for 3-4 minutes on high flame. 6. Add 1/2 cup water, ...

Serve it with a sauce and garnish it with micro greens. Wash, peel and chop asparagus and red pumpkin. Blanch the asparagus and pumpkin and put it into ice water. Once it is cool, keep aside and let ...