Pumpkin Recipes!

by Charlotte Turnock

How to use leftover pumpkins!

 

You’ve been to The Lambing Shed’s pick your own pumpkin event and chosen the best from the patch. They’ve been cut up, carved and butchered. You’re left with the insides…now what?

 

STOP! Don’t put them in the bin!! We have collated some tasty recipes for you to try…

 

 

Creamy Pumpkin Pasta

 

 

 

 

 

* Easy

* Serves 4

* Prep - 15 mins

* Cook - 35 mins

 

 

 

Ingredients:

 

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g pumpkin or squash, peeled and cut into roughly 3cm cubes
  • 50-100ml whole milk
  • 2 tbsp tomato purée
  • 2 tbsp mascarpone
  • 350g short pasta (rigatoni or penne work well)
  • 40g grated parmesan or vegetarian alternative, plus extra to serve

 

Method:

STEP 1


Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.

STEP 2

Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.

STEP 3

Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

(recipe taken from Creamy pumpkin pasta recipe | BBC Good Food)

 

 

Pumpkin Muffins

 

 

 

 

* Easy

* Serves 12

* Prep - 15 mins

* Cook - 15 mins

 

Ingredients:

  • 225g plain flour
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
  • 100g caster sugar
  • 50g soft light brown sugar
  • 200g pumpkin purée (from a can or homemade – see 'goes well with' below)
  • 2 large eggs
  • 125g slightly salted butter, melted

 

Method:

STEP 1

Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.

STEP 2


Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.

STEP 3


Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely.

Will keep for three days in an airtight container.

(recipe taken from Pumpkin muffins recipe | BBC Good Food)

 

Pumpkin Soup

 

 

 

 

 

* Easy

* Serves 6

* Prep - 20 mins

* Cook - 25 mins

 

Ingredients:

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 150ml double cream

For the croutons

  • 2 tbsp olive oil
  • 4 slices wholemeal seeded bread, crusts removed
  • handful pumpkin seeds

 

Method:

  • STEP 1

  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
  • STEP 2

  • Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  • STEP 3

  • Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  • STEP 4
  • Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
  • STEP 5

  • To make the croutons: cut 4 slices of wholemeal seeded bread into small squares.
  • STEP 6

  • Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
  • STEP 7
  • Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
  • STEP 8

  • Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

(recipe taken from Pumpkin soup recipe | BBC Good Food)

 

Roasted Pumpkin Seeds

 

 

* Easy

* Prep - 5 mins

* Cook - 10 mins

 

Ingredients:

  • fresh pumpkin seeds, scooped from the pumpkin
  • 2 tsp olive oil

 

Method:

STEP 1


Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.

STEP 2

Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

(Recipe taken from Roasted pumpkin seeds recipe | BBC Good Food)

 

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