Friday, 25 October 2013

pumpkin postcard

This month I made pumpkin pie, pumpkin soup and today I enjoyed a bowl of home-made pumpkin ice cream. 

I used this recipe for the ice cream, omitted the raw eggs, and since I don't have an ice cream maker, froze it in the freezer. One small pumpkin is perfect for a good sized container of ice cream. It tastes creamy and delicious with the roasted pumpkin and coconut milk, and I love the crunchy roasted pumpkin seeds on top.

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