Pumpkin Recipes

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After decorating your pumpkins, you may be wondering what to do with all your leftover bits. Don’t throw it away! Using them up in a recipe is both good for the environment and good for you taste buds. Try out these recipes below for some inspiration.

Pumpkin fries

Ingredients:

  • 1/2 a medium pumpkin
  • 2tsp of garlic granules
  • 2tsb dried oregano
  • Salt
  • Oil

Method:

  • Heat oven to 220°C
  • Peel pumpkin with potato peeler and remove all of the seeds.
  • Cut the flesh into thin fries.
  • Put on a baking tray and cover with oil, garlic, oregano and salt.
  • Bake for approximately 20 mins.

Pumpkin Fries

Pumpkin soup

Ingredients:

  • 1.5kg pumpkin
  • Olive oil
  • 1tsb dried chilli powder
  • 1tsb coriander
  • 1 large onion
  • 3 cloves of garlic
  • 1 carrot
  • 1 stick of celery
  • 1 litre hot vegetable stock (cube)
  • Salt
  • Pepper

Method:

  • Heat oven to 170°C.
  • Cut pumpkin into wedges as best as possible, remove seeds and drizzle with olive oil.
  • Sprinkle chilli, coriander, salt  and pepper over pumpkin.
  • Roast for one hour until soft.
  • Chop onion, garlic, carrot and celery and cook until soft.
  • Then, add to pan with vegetables and add hot stock.
  • Blend with stick blender to required thickness.

Pumpkin Soup

Pumpkin seeds

Ingredients:

  • 200g of pumpkin seeds
  • 2tbsp of oil
  • 2tbsp granulated sugar
  • 1tsb cinnamon
  • 1/4 tsp of salt
  • 1/2 tsp of nutmeg

Method:

  • Heat oven to 180°C.
  • Scoop out inside of pumpkin and separate seeds from pulp as much as possible.
  • Mix oil and seasoning in bowl add seeds and coat.
  • Spread seeds in one layer on greased baking sheet.
  • Bake for 30 mins, stirring every 10 mins. Remove when golden brown.

 

Pumpkin seeds

 

Pumpkin crisps

Ingredients:

Method:

  •  Preheat the oven to 180°C.
  • Remove the seeds of the pumpkin properly.
  • Use a potato peeler or a mandolin slices to cut  the pumpkin slices really thin.
  • Spread them evenly and in a single layer and sprinkle with olive oil and bake for 10 to 15 minutes.
  • Once browned take them out and season with salt, pepper and spices to taste.

Pumpkin crisps

Pumpkin bread

Ingredients:

  • 220g all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoonground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs
  • 150g granulated sugar
  • 100g packed light or dark brown sugar
  • 340g pumpkin puree (canned or fresh)
  • 120ml vegetable oil
  • 60ml orange juice
  • 120g semi-sweet chocolate chips

Method:

  • Preheat the oven to 180°C degrees.
  • Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  • Whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.
  • In a separate bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.
  • Pour these wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not over mix.
  • Gently fold in the chocolate chips.
  • Pour the batter into the prepared loaf pan.
  • Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
  • The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.

Pumpkin bread

Pumpkin pie

Ingredients:

Method:

  • Bring the pumpkin to the boil in a saucepan. Cover and simmer for 15 minutes. Drain the pumpkin and let cool.
  • Heat oven to 180°C.
  • Roll out the pastry on a lightly floured surface and use it to line a loose-bottomed tart tin. Chill for 15 minutes.
  • Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins. Remove from the oven and allow to cool slightly.
  • Increase oven to 220°C.
  • Push the cooled pumpkin through a sieve into a bowl.
  • 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 mins.
  • Then reduce the temperature to 180°C. Continue to bake for 35-40 mins 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.

Pumpkin pie


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