When we think of pumpkins, we typically think of the big, ripe, orange kind. But green, unripe pumpkins have a tasty secret that you should definitely try out.

Pumpkin season is here and we're making soups and stews with this warming vegetable - but what do you do with all those seeds? Whether you're getting ready for the trick-or-treaters this evening ...

Pumpkin bread is a moist, delicious, and shareable treat. Simply mix pumpkin puree with flour, sugar, baking soda, and ...

Serve with a swirl of cream and some toasted seeds from the pumpkin. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for ...

Put the pumpkin seeds in the blender jar along with the onion ... and carefully pour in the blended mixture. Cook (use a splatter screen so the sauce doesn’t make a mess of the stove), stirring ...

Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside. While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in ...

mustard seeds, cinnamon, cardamoms and bay leaves. Stir till they crackle. 2. Tip in the coriander powder, cumin powder, turmeric powder, and hing and red chili powder. 3. Add the tomatoes and cook ...

Blend grated coconut along with garlic, cumin seeds, green chillies, turmeric powder and pepper powder into a fine paste. Keep it aside. 2. Cut pumpkin into small cubes and boil them. Add turmeric ...