Pumpkin Glut

tigerfeet2006

I have about 15kg of pumpkin flesh in the fridge from carved pumpkins ( and about another 10kg yet to come ��). I don't want to waste it so can I have your favourite recipes for pumpkin so I can have a day of cooking and freezing. It's a mixture of pulp and cubes.

I've looked on Pinterest but I keep getting American recipes that use tinned pulp and use pumpkin spice and other things we can't get.

I've just done a pumpkin soup so far but I'm happy to have other soup recipes.

Does anyone know how long it lasts in the fridge as it is before I have to cook it?

Many thanks.

Need2bthrifty

Check out the Ch 4's Sunday brunch website for recipes from today's programme think they had about 5 different pumpkin recipes.

Islandmaid

First, check the pumpkins weren’t sprayed with anything yucky to preserve them.

So far this year I have made soup, risotto and roasted sliced and served with blue cheese sauce - yummmm... Didn’t have 15kg to use though - good luck

Glad

dry out and then roast the pumpkin seeds, they're classed as one of the worlds healthiest foods

kerri_gt

Pumpkin spice is just a mix of spices like cinnamon, ginger, nutmeg and all spice, and cloves in some - you can easily make your own.

Similarly the tinned pumpkin from the US is just pumpkin pur!e. I bought a couple of tins over there as it's really cheap but if you have fresh pumpkin just pur!e it.

tigerfeet2006

Thanks Need2,I'll do that.

IslandMaid they came straight out of the field and into my sons sticky fingers.

Please can I have the recipe for risotto and the one you used for the blue cheese sauce.

Thanks Glad, doing that now.

Kerri, thanks for the heads up.

maddiemay

I have been making Delia's roast pumpkin soup from her original cookery course for years, so easy and so yummy. Great as it is or with cream etc, cheeses. Delia On Line recipe is for a zuzzed up version served with cheeses and creme fraiche, but the basic is lovely too. A friend and I once made a huge pan each to take to a Halloween camping weekend, so many people who were not keen to try it at first loved it and took the recipe. For me the success depends on lots of Nutmeg, fresh grated or from a jar:D:D:D

pandamonium

I'd highly recommend James Martin's Thai Pumpkin Soup recipe. Go easy on the Thai curry paste though - it's pretty hot .

Islandmaid

Tigerfeet good about the pumpkins, it annoys me when supermarkets spray stuff on them, ruining something perfectly edible

I use this recipe for the Risotto
http://www.bbc.co.uk/food/recipes/pumpkinrisottowithcr_13723

And the blue cheese sauce is simply warmed double cream with dolcelatte melted into it - Mega low cal :rotfl: but goes so well with any squashes, and Pork, and steak and loads of things :T

Glad I love the roasted seeds too, I take them to work as a snack, they’d cost a fortune in the shops

C_J

I spent this morning harvesting my home grown pumpkins and butternut squash but I'm hoping to store them for the next three or four months (Mister CJ built me a rack of slatted wooden shelves in the garage for storing produce) so I am hoping not to have to deal with the glut problem immediately. When the time comes there will definitely be lots of spiced pumpkin soup, and a couple of the smaller ones are a good size to stuff and roast. Mister CJ doesn't like risotto though so I shall be watching this thread with interest to see what other recipe inspirations it brings!

Jojo_the_Tightfisted

Chickpea, Pumpkin and Spinach curry.

Cook onions gently until beginning to caramelise - don't add sugar, time does it for you. Add garlic, soften. (plus grated fresh ginger if you have it). Add a big blob of curry paste if you have it, if not, curry powder/ras el hanout/cumin/ground coriander/dried ginger/chilli/etc/etc. Cook briefly, then add a tin of tomatoes, a good splodge of tomato puree, chopped up pumpkin and a tin of drained and rinsed chickpeas. Put the lid on and leave it to bubble away.

Check the seasoning/spices towards the end and add more if necessary, add the chopped up stalks from fresh coriander and boil it uncovered for a bit, adding a splash of water if it's threatening to stick, add a good blob of mango chutney, stir well (the colour changes slightly darker), chuck as much spinach as you can on the top along with half the coriander leaves, stir, put the lid on and turn the heat off.

Whilst you're getting the plates/bowls out/toasting the naan bread, the residual heat will cook through the spinach. Serve with some extra fresh coriander, naan bread and maybe a little more mango chutney.