Sweet pumpkin for breakfast
Sweet pumpkin mash with a dollop of whipped cream
In my endeavours to try to use local, in season produce for our meals, I had to become inventive with pumpkin. It makes a beautiful sweet breakfast food!
I peel and de-pip about half a reasonable sized pumpkin and chop it into medium to fine pieces. I put the pieces of pumpkin in a pot/saucepan and add 1 tsp of clove powder and 1 tsp of cinnamon powder and some sultanas. Then I add some sweetener, either a few squirts of yacon sirup or agave, some dates or some rapadura or coconut palm sugar and a can of coconut cream. It goes on the stove on high heat until it boils, then I lower the heat slightly and stir regularly so it doesn’t stick the the pot. It is ready when the pumpkin is all mushy and soft. Stir well a few times and divide up into bowls. It serves about 3 or 4 people, but it is very filling so may stretch to 5! I love it with a dollop of whipped cream, although the heat makes the cream pretty runny, it tastes yummy!
©2012 Permaculture Research Institute Sunshine Coast – Permaculture Recipe: breakfast pumpkin
Author: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!
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