Our pumpkin dip got 10 out of 10 from most of our happy gardeners this week. The pumpkin, planted in Term 4 last year, was harvested a couple of weeks ago and was cooked up by Mrs v.C. as a surprise. Last term’s Gardening Club trophy award winner, Gus Whyte, guessed the secret ingredient: cumin. Topped with pumpkin seeds toasted with Tamari sauce, this was a yummy little treat for our final gardening club meet of the year. Read below for the recipe. Gardening club opens its doors to new members each term. We ask that members commit to attending every Thursday lunchtime for the term, so they can benefit from the ongoing learning that takes place. Gardeners need to be prepared to get muddy while they weed, dig, plant and care for plants.

Pumpkin Dip

Ingredients:
500g pumpkin, peeled, deseeded and cubed
2 teaspoons olive oil
1 clove garlic, peeled, crushed
2 teaspoons cumin
salt & pepper to taste
2 Tablespoons Greek yoghurt (omit for Dairy allerg

ies)

Method:

· Put the pumpkin in a pot of salted water, bring gently to the boil and simmer for 10-15 minutes until the pumpkin is beginning to soften.

· Drain the pumpkin in a sieve or colander and press gently with a fork or potato masher to squeeze out excess liquid.

· In a frying pan, gently heat the olive oil, then add the garlic and cumin and stir until gently toasted (about 1 minute).

· Add the pumpkin to the pan and stir to coat in the spice mix.

· Put the pumpkin mix into a bowl, together with the yoghurt, and blend until smooth.

· Chill in the fridge until needed.

Toasted Tamari Pumpkin Seeds (Best do this before you dirty your pan with the pumpkin dip mix).

Gently heat a handful of pumpkin seeds in a dry frying pan until they start to puff and pop, browning slightly. Then add about half a teaspoon of Tamari soy sauce (made without wheat). Keep stirring until all liquid is absorbed and all the pumpkin seeds have been slightly coated in the sauce. Makes a delicious little snack for lunch boxes or a pre-dinner nibble.