pumpkin recipies

[Two_Sheds]

Pumpkin Soup

Pumpkin Soup

I would serve half the roasted veg with Sunday roast dinner, and make the other half into soup on the Monday

serves 6 portions

750g pumpkin or butternut, peeled, cut into chunks
6 large tomatoes, halved ( or 500g Passata)
1 onion, thickly sliced
4-5 garlic cloves, peeled
4 fresh rosemary sprigs
4 tbsp Olive oil
600ml vegetable stock (less if you use passata)
salt and fresh ground black pepper
2 tbsp double cream
1 allotment chilli (optional)

1. Preheat the oven to 220°C/gas 7. Place the pumpkin, tomatoes and onion in a roasting tin, tuck in the rosemary and drizzle on the oil. Roast for 40 minutes until slightly blackened. Leave to cool.

2. Once the vegetables are cool blend them until smooth with the vegetable stock. Season with salt and freshly ground pepper.

6. Pour the soup into a saucepan and heat through. Stir in the double cream, making sure that the soup does not boil.

this soup is just superb.

[Two_Sheds]

Pumpkin Scones

Pumpkin Scones

1 tbsp butter
1/2 cup sugar
1 egg
2 cup flour, self-raising
1 cup pumpkin, cooked (cold), mashed (leftover from a roast?)
1/8 tsp salt

Grease a baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand.

Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425 degrees F. until well risen and golden on top (about 15
minutes). Serve hot, with butter. Pumpkin Scones Recipe

[Two_Sheds]

Pumpkin & Sultana Cake

Pumpkin & Sultana Cake

6 tbsp butter
2 heaped tbsp self raising flour
half a cup of milk
half a cup of caster sugar
1 cup of cooked mashed pumpkin
half a cup of sultanas
a few drops of vanilla extract

- Cream the butter and sugar.
- Add the vanilla extract.
- Stir in the pumpkin and mix well.
- Fold in the sifted flour and add the milk.
- Fold in the sultanas.
- Bake in a well greased square tin in a cool oven for 90 mins.
- Allow to cool completely before turning out of the tin. Pumpkin Sultana Cake Recipe - Cake & Cookie Recipes

[Two_Sheds]

Pumpkin & Chestnut Pasta

Pumpkin & Chestnut Pasta

serves 4

600g pumpkin
200g cooked chestnuts
500ml chicken stock
1tbsp butter
Grated nutmeg
2tbsp grated parmesan
3 sage leaves, finely sliced
Sea salt and pepper
4 slices pancetta or bacon
400g spaghetti or tagliatelle

1. Peel the pumpkin and cut into 2cm cubes, discarding seeds.
2. Combine with chestnuts, stock, salt and pepper in a saucepan, and simmer gently for 20min or until tender.
3. Use a potato masher to coarsely mash the pumpkin to a purée.
4. Add the butter, nutmeg, parmesan, salt, pepper and sage, tossing well.
5. Grill or pan-fry the pancetta until crisp.
6. Cook the pasta in plenty of simmering salted water until tender. Drain and toss lightly with the pumpkin sauce.
Pasta with pumpkin and chestnuts recipe | Recipes - Times Online

[Two_Sheds]

Pumpkin & Chard Risotto

Roast Pumpkin and Swiss Chard Risotto

Serves 4

600g pumpkin
4 tbsp olive oil
1 tbsp maple syrup
A pinch cinnamon powder
50g blanched almonds, chopped
225g trimmed leek, finely chopped
250g Arborio or Carnaroli risotto rice
100ml vegetarian dry white wine
900ml-1litre light vegetable stock
150g Swiss chard (leaves only) roughly shredded
1 ½ tbsp single cream (or soya cream for vegans)


Heat oven to Gas 5/ 190C/ 375F

1. Cut the pumpkin into quarters, peel and de-seed. Then cut into thick slices/segments (approx 12-15cm) and place in a roasting pan. Mix together 2 tbsp oil, maple syrup and cinnamon and drizzle over the pumpkin. Roast for 25-30 mins until tender, take out of the oven and cut into large dice.

2. In a small frying pan heat 1 tsp oil and lightly toast the almonds until golden. Set aside.

3. Heat the remaining oil in a large frying pan and sauté the leek until soft. Add the rice and stir until the grains are well coated and slightly golden. Pour in the wine and stir until it is absorbed.

4. Add one ladle of hot stock and simmer until absorbed. Repeat. After 10 minutes add the chard and let wilt. Continue to add stock at intervals and cook until absorbed into the rice (you may not need all the stock). Season well with salt and pepper.

5. Once rice is tender but still very slightly al dente, add the cream and cook for a further minute before adding the pumpkin. Remove from heat, cover and rest for 2 minutes. When ready to serve sprinkle over the roasted almonds and a squeeze of lemon juice.
The Vegetarian Society - Season to Taste recipes - roast pumpkin and swiss chard risotto

[Two_Sheds]

Pumpkin & Stilton Soup

Pumpkin & Stilton Soup


225g of stilton cheese with apricots, or just plain stilton
900g of diced pumpkin
225g of sliced carrot
225g of diced potato
1 chopped onion
1.1 litres of vegetable stock
0.5 teaspoon of cumin seeds
1 teaspoon of ground coriander
2 tablespoons of olive oil



1. Heat the olive oil in a saucepan.

2. Add the vegetables and spices and stir well whilst frying for about 5 minutes.

3. Add the vegetable stock.

4. Put the lid onto the pan and simmer for half an hour. The vegetables should now be tender.

5. Pour into a blender and blend. Pour the mixture back into the saucepan and reheat.

6. Add the stilton and cook gently until it melts.

Pumpkin Stilton And Apricot Soup Recipe

[Two_Sheds]

Lamb & Pumpkin Curry

Lamb & Pumpkin Curry

serves 6

2 tbsp olive oil
2 red onions, sliced
2 garlic cloves, crushed
21.2 cm (1in) piece fresh root ginger grated
1 red chilli, de-seeded and finely chopped
350g Diced Lamb or lamb mince
5 tbsp Balti curry paste
900 ml (11.2pts) hot vegetable stock
400 ml can light coconut milk
1 kg pumpkin peeled, seeds removed; cut into 1 inch cubes
1 medium aubergine cut into 1in cubes
225 g (8oz) yellow split peas (soaked as to the pack instructions)
3 tbsp fresh coriander leaves


1. Heat the oven to 180ºC/160ºC fan/Gas 4.
2. Heat the oil in a large, heavy-based flameproof casserole dish. Add the onions and cook for 3 minutes to soften, then add the garlic, ginger and chilli and cook for a further 2 minutes.
3. Add the lamb and fry over a high heat for 5 minutes, until lightly browned, then add the curry paste and cook for 5 minutes more, stirring occasionally.
4. Pour the stock into the casserole dish. Stir everything together, scraping the base of the pan to stop the paste burning.
5. Pour in the coconut milk, then stir in the pumpkin, aubergine and split peas. Cover the curry and bring to the boil.
6. Put the covered casserole dish into the oven and cook for 1 hour until the lamb and vegetables are tender and the liquid is thickened.
7. Sprinkle with the fresh coriander. Serve with basmati rice.

or to save energy, cook in a saucepan on the hob instead of in the oven.

[Two_Sheds]

Pumpkin & Leek Stew

Pumpkin & Leek Stew

serves 2-3

1 Pumpkin (or butternut squash), diced
2 Leeks, sliced
1 Large Parsnip (or turnip), diced
1.5 tsp Paprika
1.5 tsp Ground Cumin
Olive Oil
300ml Passata (sieved tomatoes, ideally with Basil)
300ml Vegetable stock


1. Heat two tsp of oil in a frying pan and fry the vegetables until they’re browned.
2. add the cumin and paprika, stirring for a minute or so over the heat until the vegetables are coated.
3. Put the vegetables in your big saucepan, add the vegetable stock and passata. Give it all a stir, and simmer for 30 mins

[Two_Sheds]

Bacon & Pumpkin Pasta

Bacon & Pumpkin Pasta
serves 3-4

3 tbsp olive oil
140g pancetta or bacon, cut into cubes
1 small onion, thinly sliced
25g butter
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage , finely shredded
400g pasta eg. penne
25g freshly grated parmesan, plus extra to serve

1. Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins.
2. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
3. Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season.
4. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
5. Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture.
6. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.
Bacon & pumpkin pasta recipe - BBC Good Food

[Two_Sheds]

Golden Nugget, nuked

I've got loads of little Golden Nugget squashes to use up... they are perfect one-person serving size.


Slice off the top, scoop out the seeds, drizzle in some olive oil and spicy stuff (paprika or whatever you've got)

Replace lid, and microwave for a few minutes until the flesh is nice & tender.

You can then scrape out the flesh to make soup, add to another recipe, or just eat as is. Or, fill the cavity with some sort of stuffing (ricey nutty mixture?), top with cheese and bake in oven til crispy on top.

[Two_Sheds]

Barbequed winter squash

While we're having sunny autumn days, get the barbie out!

Pierce your squash/pumpkin with a knife in several places
Microwave it for 6-8 mins. Let it stand for a further 10 mins.
Peel and de-seed the squash, and cut flesh into cubes.
Thread cubed squash onto skewers, drizzle with oil & paprika if liked, and BBQ it. Yum

Grilling Squash: Easy How-To Cooking Tips & Advice: RecipeTips.com

[Two_Sheds]

How to cut your squash & pumpkins: How-To Cooking & Cutting

[Two_Sheds]

Pumpkin & Apple Soup

Pumpkin & Apple Soup (sorry for American measurements)

serves 6

- 3 cups cooked winter squash (butternut, pumpkin etc)
- 1 sweet potato, large, peeled and chopped (optional)
- 1 normal potato, large, peeled and chopped
- 2 onions, medium, chopped
- 3 apples, medium, peeled, cored and chopped
- 2 1/2 cups apple cider
- 1-2 cups chicken or vegetable stock
- 1 tsp salt
black pepper to taste


Simmer everything for 30 mins or so. Blend & serve.

[Two_Sheds]

Pumpkin Cornbread (polenta)

Pumpkin Cornbread (polenta)

serves 6-8

- 2 cups cooked butternut/pumpkin, puréed
- 1 cup cooked carrots, puréed
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 cup water
- 1/2 cup milk
- 1 teaspoon fresh rosemary, chopped
- 3/4 cup yellow cornmeal (polenta)
- 1/2 cup milk
- 3 egg yolks
- 3 egg whites
- 2 tbsp butter
- 1 tsp salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin

Preheat oven to 400°F.

Cut squash lengthwise and remove seeds. In a lightly greased casserole dish, place squash flesh side down and bake at 400º F for 45 minutes, or until tender. Cool slightly, remove squash from skin and purée.

Cook carrots and purée. Lower oven temperature to 375º F.

In a large saucepan, sauté onions in 1 tablespoon of butter until translucent. Add water, 1/2 cup milk, and rosemary. Bring to boil.

Whisk in cornmeal. Cook, stirring constantly, for an additional 1 min. Remove from heat.

To create the batter, combine the cornmeal mixture, puréed vegetables, remaining 1/2 cup of milk, egg yolks, 2 tablespoons butter, salt, cayenne, and cumin in pan.

Beat egg whites in a separate bowl until stiff peaks form. Fold into batter. Place in greased casserole dish.

Bake at 375º F for 45-50 minutes, or until set.

The center should be soft; do not overbake.
Bread is served hot, as a side dish with soup, or as a stuffing replacement for roast dinner.

[piskieinboots]

another risotto version from the lovely HFW

Pumpkin risotto with crispy sage
Preparation time less than 30 mins - Cooking time 10 to 30 mins

Ingredients
Risotto
570ml/1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, chopped finely
2 tbsp olive oil
170g/6oz arborio (risotto) rice
250g/9oz pumpkin or butternut squash, diced small
50g/2oz butter
salt and freshly ground black pepper

For the crispy sage
12-16 fresh sage leaves
2 tbsp sunflower oil
For serving
piece fresh parmesan, or vegetarian parmesan-style grating cheese


1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.

2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.

3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.

4. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.

5. Stir the butter into the risotto, and season well with salt and pepper.

Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves