Recipes with pumpkin??

gingababe

I have a small pumpkin suitable for eating, can anyone tell me if I can free the flesh, if so do I have to cook it first?? or can I freeze it raw??

Many thanks for your help

Ginga

caledoniaquine

Last year I bought a pumpkin from tesco just to make soup with and it was lovley. Not made any this year so no idea, maybe just a bad year with all the rain like somone said.

mumof2nanof2

Carved one for the grandaughter and then made apple and pumpkin jam. Delicious.

mumof2nanof2

Oh, and if you boil the seeds in heavily salted water for 10 mins before roasting them, they are far more edible.

competitionscafe

I have had really tasty UK grown pumpkins but they were the smaller ones - I prefer other squash though - red onion squash is a favourite, so is acorn squash, little gem is good and butternut of course (not many butternut, if any are UK grown though).

There is a nice recipe for pasta with roasted red onion squash here:
http://www.telegraph.co.uk/wine/main.jhtml?xml=/wine/2001/12/08/edrecs08.xml

Red onion squash or butternut is also nice cubed and roasted with thyme, olive oil, salt and pepper and then tossed with St Agur (or any blue cheese) and pecan nuts (Nigella Express recipe) - I serve this on a bed of rocket as a warm salad and it's a good vegetarian main course.

mumsrus

have any of you got any recipe's for soup/pie whatever really as my pumkin is gonna be scooped out ready for carving tomoro and i DO NOT want to just throw it away thanks any recipe's gratefully recieved

Pink.

Hi mumsrus,

There's an earlier thread with some recipes that may help so I've added your thread to it to keep the recipes together.

This thread might interest you too: Tesco pumpkin 99p

Pink

billieboy_2

For anyone making a soup, rather than peel the pumpkin which I have found quite difficult, cut it into slices and roast it, let it cool and then spoon out the flesh and put into the pan for the soup. This is from a Delia recipe.

LameWolf

This recipe was given to me by a Canadian friend; I did it last year and it was a success. HTH

Canadian Pumpkin Pie

2 pre-baked pie shells (23-cm/9-inch) - regular not deep dish
4 eggs
250 ml (1 cup) granulated sugar
385 ml (14 oz) can evaporated milk
800 ml (28 oz) pumpkin puree
5 ml (1 tsp) ground cinnamon
2 ml (1/2 tsp) EACH ground nutmeg and salt
1 ml (1/4 tsp) ground allspice

Pre-bake your pie shells to prevent soggy crusts

In a large bowl, whisk eggs with sugar until evenly mixed.
Gradually whisk in evaporated milk, pumpkin puree and seasonings.
Pour into hot pie shells, filling to the rim.
Smooth tops.

Bake on bottom rack of pre-heated oven 10 minutes.
Then reduce heat to 180 C (350 F).
Continue baking until a knife tip inserted into centre comes out clean, 45 minutes.
Cool on a wire rack at least 20 minutes before serving.
Slice into wedges and top with whipped cream, if desired.
Pie will keep, covered and refrigerated up to 2 days.
Makes 2 pies for 12 wedges.

peb

I'm interested in this thread as I fancy trying to make pumpkin soup. what has stopped me is that I am sure I have read (on here somewhere!) that the pumkins made for Halloween are not the best ones for eating; they can be watery and tasteless as they are grown for size and not for taste.

ANyones thoughts on this would be appreciated.