Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

As the temperature drops, we look for warm comforting foods to brighten up the gloomy days, and nothing says comfort food like soup and bread! 

This term the students have been using our lovely harvest of pumpkins to make pumpkin and red lentil soup with our very own bread rolls. Overall, our students loved this tasty classic with punchy flavours thanks to the fresh ginger, garlic and curry powder, not to mention the added fibre and protein on offer from the hearty lentils! 

For their second menu our year 3 students are currently making pumpkin, polenta and chilli muffins served with classic coleslaw.

Pumpkins are usually harvested in Autumn but left to ripen, often for several weeks before using them. When buying a whole pumpkin, look for one that still has some of the stalk attached. This protects the fruit from any bacteria which may penetrate this area of the pumpkin. Choose a dark well-ventilated spot to store it and you will enjoy this versatile orange favourite weeks later. You will know its nice and ripe when the stalk has gone brown and dry.

Pumpkin is a plump, nutritious orange vegetable (technically a fruit) and a highly nutrient dense food. It is low in calories but rich in vitamins and minerals, all of which are also in its seeds, leaves, and juices. For more (child friendly) recipes utilising pumpkin, head to www.kingswoodlearninghub.com.au