These gorgeous little orange skinned pumpkins are one of my favourites. The skin is so tender that you can actually eat it.  The flesh is silky smooth and will adhere to most methods of cookery

BUSHFIRE PUMPKIN ROASTED WITH HERBS AND SPICES

Cut pumpkin into wedges, toss with salt, pepper, ground cumin and olive oil and roast at 200c for about 20 minutes, until tender. Scatter with chopped chilli and garlic, return to the oven for 5 minutes, rip over some fresh basil or coriander leaves and serve with toasted pumpkin seeds.