Left with heaps of pumpkin innards from your Halloween pumpkin carving activities; or just fancy a hearty pumpkin-based feast? We’ve picked our favourite pumpkin recipes to get you in the spooky spirit. Give them a try and let us know what you think.
(serves 6; takes 2 hours)
A deliciously rich pumpkin soup for lunch or dinner that will warm you up as the weather starts to get nippy. Serve with a dollop of cream and crusty bread.
750g pumpkin, peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 litre vegetable stock
250ml double cream
1 tbsp ground nutmeg
Handful chopped parsley
Preheat oven to 220ºC/200ºC fan/Gas 7. Place pumpkin, carrots and onions in roasting tin, drizzle with vegetable oil and bake in preheated oven for 40 minutes, until soft but not blackened. In a large saucepan over medium heat, cook potato in simmering stock for 20 minutes, until soft. Puree all ingredients in a food processor until smooth. Return to pan over low heat and stir in cream, nutmeg, parsley, salt and pepper to taste.
Spiced Pumpkin and Ginger Risotto
(serves 4; takes 1 ½ hours)
A nutritious and warming rice dish for those cold winter nights.
2 red chillis finely chopped
400g chopped pumpkin (1.5cm cubes)
1 tbsp freshly grated ginger
2 garlic cloves, peeled and chopped
1 bunch spring onions, cut into rings
200g risotto rice
1l vegetable stock
2 tsp ground cumin
50g grated parmesan
Heat oven to 180ºC/160ºC fan/gas 4. Place pumpkin, on a baking tray, drizzle with oil, then roast for 30 minutes. In a saucepan, melt the butter and then add spring onions, garlic, chopped chillies, cumin and ginger. Sauté for 4 minutes. Add rice and mix until well coated. Then add half a cup of the vegetable stock. Mix well and simmer gently, stirring occasionally. Continue adding the rest of the stock in 1/2 cups until the rice is soft. Stir in grated cheese and roasted pumpkin and season to taste.
(serves 8; takes 2 hours)
A sweet treat to reward the hard work of the pumpkin carvers!
750g pumpkin, peeled, cut into chunks
350g sweet shortcrust pastry
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
1 tbsp icing sugar
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain pumpkin; let cool.
Heat oven to 180ºC/160ºC fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 minutes. Line the pastry with baking parchment and baking beans, then bake for 15 minutes. Remove the beans and paper, and cook for a further 10 minutes until the base is pale golden. Remove from the oven and allow to cool slightly.
Increase oven to 220ºC/200ºC fan/gas 7. Push the cooled pumpkin through a sieve. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 minutes, then reduce the temperature to 180ºC/160ºC fan/gas 4. Continue to bake for 35-40 minutes until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
(serves 8; takes 50 minutes)
A delicious snack and October lunchbox essential; the sweetness of the pumpkin and onion combined with the buttery flaky pastry make these pasties good enough to eat anytime.
1 tbsp olive oil
1 small onion, finely chopped
250g pumpkin, peeled and chopped into small cubes of 1cm
2 tsp tomato purée
1 pinch grated nutmeg
75ml vegetable stock
375g pack ready-rolled puff pastry
1 egg, beaten
50g cheddar, grated
2 tbsp roasted pumpkin seeds (from a packet)
Heat the olive oil in a large saucepan, then add the onion and cook for 5 minutes until softened and lightly golden. Stir in the pumpkin and tomato purée. Season with nutmeg and salt and pepper to taste. Pour in the stock and bring to the boil before turning down to a simmer for 8-10 minutes. The pumpkin should be just tender and almost all of the liquid evaporated. Spoon into a bowl and set to one side to cool.
Heat oven to 200ºC/fan 180ºC/gas 6. Unroll the pastry and roll it out slightly thinner with a rolling pin. Cut out 8 diamond shapes approximately 10cm wide x 15cm long. Brush each pastry diamond with beaten egg. Stir the grated cheese into the cooled pumpkin mixture, then divide between the diamonds, placing the mix on the top half of each piece of pastry.
Fold the bottom of the diamond over the filling, pressing the edges together firmly to make a well-sealed triangle. Brush all over with egg glaze and scatter over a few pumpkin seeds, in star or moon shapes if you like. Chill for 30 minutes, or overnight, covered with cling film, if you are making ahead. Bake for 20-25 minutes until golden and puffed.
I hope you enjoy trying out these great pumpkin-based recipes. Got a recipe you’d like to share? Comment below and you could make it into our next foodie feature.
That’s all for now!