Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Makes 15

Get This -

1 tablespoon butter
1⁄2 cup sugar
1⁄4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups self-raising flour


Do This-

Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour until just combined.
Turn on to floured board and cut into squares.
Place in tray on top shelf of very hot oven, 225-250°C for 15-20 minutes.

Pumpkin & Red Lentil Soup

I love pumpkin soup. But I've never made it before...until now.
It's so easy, why did I wait so long?
Another one from Taste.com.au, the best place to go for recipes!!

Serves 4

Get This - 

• olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 2 tsp ground cumin seeds
• 1 tsp ground tumeric  
• 1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
• 175g (3/4 cup) red lentils, rinsed
• 1L (4 cups) water
• 2 x vegetable stock cubes
• natural yoghurt & fresh coriander leaves, to serve

Do This -

1. Heat a large saucepan over medium-low heat. Add olive oil. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and cumin/curry powder and cook, stirring, for 1 minute or until aromatic.
2. Add the pumpkin, lentils, water and stock cubes. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.
3. Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.
4. Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season to taste with salt & pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.