Huge Orange Pumpkin - what can I make??

esmy

I've bought a massive bright orange pumpkin to carve with DGD during her half term holiday. What could we make with the innards?? I remember roasting the seeds before but need ideas for using the flesh.

TIA

VfM4meplse

Soup, sweet pumpkin pie etc...

Tigsteroonie

Soup, soup, and more soup

that

Boil it the inside yellow bit and then add some butter

mumf

Roast it.Sage and onion stuffing,sausage and mash.Gravy.You get the idea.

Nargleblast

You may find that pumpkins sold for carving at Halloween are not as nice to eat as those sold for eating, but it's worth a try. Cutting the flesh into chunks and roasting like roast potatoes is a nice way to eat it.

rach_k

My kids always insist that we make pumpkin brownies with ours. The carving ones aren't as nice to eat as the normal ones but they're fine as an ingredient in something else and we all get to pretend the brownies are healthy!

that

thought i did see pumpkin wine somewhere
https://commonsensehome.com/how-to-make-pumpkin-wine/
https://www.jaysbrewing.com/2012/10/11/pumpkin-wine-recipe-1-gallon-yield/

The wine recipe above mentions the existence pumpkin beer too

Mummy2cheekymonkeys

My favourite recipes are these:
https://www.bbcgoodfood.com/recipes/4777/halloween-pumpkin-cake
https://www.bbcgoodfood.com/recipes/2750/wizards-hat-pasties

The pasties are always a huge hit in our house. I normally make them cornish pasty size and they are nice as a dinner or lunch.
We also love pumpkin soup.

thriftwizard

I make pumpkin bread - which isn't really a bread, more of a farmhouse-type cake - with the innards of the gigantic organic pumpkins my friend grows for our annual county-wide giant pumpkin competition; the biggest one I've tackled was over 14 stone. My friends & neighbours all carried huge slices away happily to make a variety of soups & "pumpkin spice cookies" and I dehydrated vast quantities to add to soups & stews throughout the winter, froze quite a lot, and made a big batch of pumpkin bread with the rest of my slice.

If you search "pumpkin bread" you'll come up a with a lot of different recipes. I kind of averaged them out to make a sensible quantity for a large household (& chucked some extra spice in, they're always so cautious!) & usually end up with 3 large loaf tins' worth of mix. One for immediate consumption - it's smashing warm, with cream or ice-cream - one to give chunks away, as it's a great favourite with my mother and with OH's workmates, and one to freeze against a day when emergency cake is required!

A warm, thick pumpkin soup is a great autumn delight. Like many of the squash family, pumpkin will take on more or less any flavours you care to use. One word of advice though if you're making pumpkin pie; in the States, (or at least the part we've visited) they generally leave it for several days for the favours to develop & are baffled by our tendency to make it & eat it straight away, when it just kind of tastes butterscotchy. If you can leave it a couple of days, it's much nicer, with all sorts of subtle spicy hints.

Pumpkin's full of nutrients, even the not-so-well-raised ones churned out for the supermarkets. It's a crying shame to see so much wasted every year...