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