Pumpkin Recipes

 
21/10/2022

 

It's quickly come upon us but, PUMPKIN season is well and truly here.

Whether you have been out pumpkin picking with the family or are planning on getting yours from the supermarket - do you actually do anything with the pumpkin flesh left over after you carve it?

It is not a popular flavour or ingredient here in the UK, but why not change that, especially when there are so many fabulous pumpkin recipes to be tried.

 Below we have picked a few of our favourites:


PUMPKIN CURRY

INGREDIENTS:

1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz

1 tbsp olive oil, plus a drizzle for the pumpkin

2 garlic cloves

8 spring onions

25g butter

200g risotto rice

2 tsp ground cumin

1l hot vegetable stock, plus extra splash if needed

50g grated parmesan (or vegetarian alternative)

small handful coriander, roughly chopped 

  • STEP 1

    Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it’s slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.

  • STEP 2

    While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.

  • STEP 3

    Cut up the spring onions with your scissors.

  • STEP 4

    Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.

  • STEP 5

    Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.

  • STEP 6

    Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

   

PUMPKIN CAKE

INGREDIENTS:
For the cake
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
For drenching and frosting
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half

METHOD: 

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.

  • STEP 2

    Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 minutes, or until golden and springy to the touch.

  • STEP 3

    To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

  • STEP 4

    If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

 PUMPKIN HOUMOUS 

Decorate your Halloween table with a colourful party centrepiece. Hollow out a pumpkin, then roast the flesh and blend it with lemon juice, tahini and chickpeas to make a creamy hummus. Add it back to the pumpkin and serve with peppers, breadsticks and pitta chips for a healthy vegan buffet treat!

 
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