Out with the bowl, in with the pumkin. We loved Maple and Fitz taking seasonal to the next level with their autumnal turmeric, maple and pumpkin porridge. Innovation in a pumpkin. Maple and Fitz (https://mapleandfitz.com/)
Garnish & pumpkin
2 tbsp dried cranberries
1 red apple, sliced
3 small culinary pumpkins (optional: 2 for serving, 1 for puree)
120g Rude Health Daily Oats, toasted
50g pumpkin seeds, toasted, plus extra for garnish (optional: use seeds from pumpkin and toast)
1 pinch flaked sea salt
1/8 tsp cinnamon
1 pinch cardamom
700-900 ml water
10g fresh turmeric, grated (or 1/4 tsp dried turmeric)
2 tsp maple syrup
1-2 sprigs of thyme, leaves only
2 pinches flaked sea salt
1 whole fennel bulb 125ml olive oil
1/4 tsp flaked sea salt
1 tbsp fennel seeds
- Pre-heat the oven to 180C. Cut an opening in the pumpkin along the top and spoon out the seeds. Roast the pumpkin whole on a baking tray for 12-15 mins until cooked through. Keep 2 for serving. Spoon the cooked flesh from last pumpkin and puree using a hand blender. Set aside.
- Toast oats and pumpkin seeds on a wide pan on medium-high heat for 5 mins stirring continuously then for another 1 minute with salt and spices.
- Add water, turmeric, maple syrup, salt and thyme. Bring to a boil then reduce heat and slowly simmer for 10-20 mins until oats are creamy, stirring occasionally and scraping the bottom of the pan (add more water if needed). When ready add pumpkin puree and heat through.
- Serve in edible pumpkin bowls and garnish with cranberries, apples and more thyme and pumpkin seeds.