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: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).