Because pumpkins and beats are in seasonal and so many people love pumpkin, this months recipe has to have pumpkin in it. We would be doing a disservice if we did not have pumpkin in our recipes.
We have given you two recipes that have the same starting point that are simple and straight forward. You can turn the pumpkins and beats into a salad or a soup.

Recipe 1: Roasted Pumpkin and Beet Soup
Ingredients:
- 500g pumpkin, peeled and diced
- 500g beets, trimmed and diced
- 1 tablespoon olive oil (or regional sunflower oil)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (or regional chili flakes)
- 4 cups vegetable broth
- 1/2 cup cream or coconut milk (optional)
Instructions:
- Preheat oven to 200 degrees °C (400 degrees F).
- Toss pumpkin and beets with olive oil, salt, and pepper.
- Spread pumpkin and beets in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until both are tender.
- Transfer roasted vegetables to a blender or place in a pot and use a hand blender.
- Add vegetable broth and blend until smooth. Add to a pot and bring to simmer. This will allow the different flavours to mix and match.
- If desired, stir in cream or coconut milk.
- Season to taste with salt and pepper.

Recipe 2: Pumpkin and Beet Salad
Ingredients:
- 500g pumpkin, diced
- 500g beets, trimmed and diced
- 1/4 cup olive oil (or regional sunflower oil)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper (or regional chili flakes)
- 1/4 cup crumbled sheep/goat cheese
- 1/4 cup chopped walnuts
Instructions:
- Preheat oven to 200 degrees °C (400 degrees F), or you can use a grill pan.
- Toss pumpkin and beets with olive oil, salt, and pepper.
- Spread pumpkin and beets in a single layer on a baking sheet, or in the grill pan.
- Roast or grill for 20-25 minutes, or until vegetables are tender.
- While vegetables are roasting, whisk balsamic vinegar, honey, and salt together.
- Once vegetables are roasted, transfer them to a bowl.
- Drizzle with balsamic vinaigrette and toss to coat.
- Top with feta cheese and walnuts.
- Serve immediately.