Instead of making your usual soup, why not use your pumpkins to make these thai style, chicken fritters?
Serves 4-6 (makes about 24 small fritters)
500g pumpkin, peeled, cut into 2cm cubes
olive oil cooking spray
1 tbsp vegetable oil
1 chicken breast fillet
½ cup self-raising flour
¼ cup rice flour
5 green onions, thinly sliced
1 bunch coriander, leaves removed
165ml can coconut milk
¼ cup water
2 tsp fish sauce
2 tsp lime juice
2 long red chillies, deseeded, thinly sliced
2 green onions, shredded, extra
1 Preheat oven to 200˚C. Line a baking tray with baking paper, place pumpkin onto tray and spray with olive oil. Bake on top shelf of oven for 20 minutes. Mash with a fork. Heat 1 tsp oil in a small non-stick frying pan over medium heat. Add chicken and cook for 3 minutes on each side. Transfer pan to oven and cook for 7 minutes or until cooked through. Shred chicken.
2 Combine flours in a bowl. Stir through onions. Roughly chop half the coriander and add to flour mixture. Combine coconut milk, water, fish sauce and lime juice. Add coconut mixture to flour mixture and stir until combined. Stir through pumpkin.
3 Heat 1 tsp oil in a large non-stick frying pan over medium heat. Drop tablespoonfuls of mixture into pan and cook for 1 minute or until bubbles form on the top and base is golden. Turn and cook for 1 minute. Transfer to a plate. Cook remaining batter, adding oil as needed.
4 Place fritters onto a platter. Top with chicken, chilli, shredded onion and remaining coriander. Serve.