Recipes with pumpkin??

zippychick

Oh and i make great carrot cake too! I have only tasted BN squash recently much to my horror. Mum just wouldn't have bought stuff like that. It is so yummy though ! Ok, at least I have something roughly to base it on anyway! Thanks ccp!

zippychick

Ok, totally baffled. I have some nice pumpkin and a whole load of mushy stuff gloopy stringy horrible. Is it only the "nice" stuff you cook?

How long do i cook the seeds for? And the pumpkin? roasting it..... Thanks in advance

hotcookie101

I would only cook the nice stuff, I'm sure you can use the gloop but from the sounds of it, I don't think I would like to (I haven't cooked with pumpkin before, only squashes though-I usually discard the fibrey bits, and the seeds:o I know I know if I was proper OS I would roast them too, but haven't tried it yet )
Roast it for 25-35mins I guess-until edges are slightly charred and flesh is soft. Can highly recommend chili and sage as accompaniments-we had this this weekend and the flavours of the soup that I blitzed up afterwards was quite possibly the tastiest thing ever I will be making it again even if its not with a roast chicken but on its own, I only stuck a little chorizo in, and only for the last 10-15mins. Am sure would work well with pumpkin too....

Confuzzled

faerie_girl wrote: »

I bought a huge pumpkin today and plan to make soup for tea.
I have only dont this once (last year) and it took ages to chop the skin off.

How is the best way to chop/peel the skin off? Is there I trick to it? Last year I used a vegtable knife chopped the pumpkin into segments, then chopped the skin off. I don't know if this was the right way.

Thanks, faerie

best way to remove the skin is to bake the entire (gutted) pumpkin on a low oven for an hour or so, the skin will peel away easily (like it does from sweet potatoes that are fully cooked) you need to put it in some sort of tray as it will leak juices and sugar.

next puree and use as required, obviously it won't need much more cooking through for a soup for pie or custard cook as per the recipe

elephant1_2

I always buy pumpkins when in season to make a wicked Pumpkin Cake.

First of all wash and cut your pumpkin in half, remove the seeds, upturn on a baking sheet and place in oven 160 degrees for 1 hour plus until the flesh falls apart. Scrape the flesh out and put in bowl to cool. I usually do this the night before I want to make the cake or once the flesh has cooled put in the freezer until required.

Now to make the cake
Ingedients:
4 Eggs
1lb Sugar
8 Fluid oz Oil
1lb Pumpkin
8oz Plain Flour
2 tsp Baking Powder
1 tsp Bicarbonate Soda
3/4 tsp Salt
2 tsp Cinnamon
8oz Raisins

Oven No 175 degrees
Grease tin (I use a meat tin)
Beat the eggs
Add sugar, oil and pumpkin
Beat for 2 minutes
Add flour, baking powder, bicarbonate of soad, cinnamon
Beat again
Stir in raisins
Pour in pan
Cook for 30-40 mins or until cooked.
Allow to cool

You can add a topping but I don't

6 tsp cream chesses
5oz margarine/butter
1 tbls mils
1 tsp vanilla essence
12oz icing sugar

Beat all together and cover top of cake.

Don't be put off by using pumpkin it is an excellent cake and never lasts more than a day in our house.

charliee_3

I loathe pumpkin, although I did once come runner up in a slimming world competition with my roasted pepper and pumpkin soup (even though i thought it tasted manky)

i throw the flesh away, but i LOOOOVE the seeds, i just wash them off and then dry roast them with a bit of salt, or smoked paprika. i dont peel them or anything, they are the BEST thing about pumpkins...

ginnyknit

The seeds maybe salvagable though, then its not all wasted. If we all planted a couple of the seeds we would at least save a couple of quid on Jack 'o'lanterns next year. I would love to pile them outside the house like they do in the USA, but Halloween is like Christmas for us goths tho so its completely over the top!

dora37

For those of you who keep chickens, they can eat pumpkin and the seeds are a natural dewormer - so after halloween, stick the pumpkin in their run for a treat.

Chinkle

I'm off to Sainsbury's shortly to buy a pumpkin. Now they seem to have divided there pumpkins into "good for eating" and "good for carving" categories.

Which kind of implies that you can't have your pumpkin and eat it!!!!

Primrose

The orange pumpkins are totally inedible in my opinion. We once made pumpkin pie from one and it was utterly tasteless.

If you want a winter squash for eating and not carving fancy faces, two excellent varieties are Crown Prince (which has a greenish-blue skin with orange flesh) and is the same size as a pumpkin, or Sweet Dumpling (which has a cream skin with green stripes) and is the size of a grapefruit. These both have deliciously sweet flesh which is very tasty when roasted (rather like baked chestnuts). You rarely see them in supermarkets unfortunately but farm shops often have them. Butternut squash, in my opinion, is a good runner up, as is Onion squash (so named because it actually looks like a large orange onion).

It's a great shame that you usually only can buy the orange pumpkins because they often put people off winter squash. The three varieties mentioned above are all well worth trying, especially roasted with a little olive oil. The Sweet Dumplings are so sweet that they can also be served, roasted in halves, and filled with apple purree and sultanas as a dessert. They will store for around 3 months when whole in a cool shed or garage. Once cut, cover the surplus flesh tightly with clingfilm to prolong its keeping capacity.