Pumpkins (merged threads)

Ted_Hutchinson

PUMPKIN SOUP RECIPES

It makes a very good thickening ingredient for stews/casseroles etc as it cooks right down, thickens the gravy and gives it a lovely depth of flavour. So if you've any left over just freeze in and through a handful into any stew/casserole you are cooking.

Sweet_Pea_2

Im glad this thread was started as I bought a pumpkin today!
I usually throw away the inside when we've carved our lantern, but now I've discovered this site I won't be!

jenpoptab

I've just had pumpkin pie which I made. I'd never tried it before and it was yummy. Great idea re: using it as a thickener. I'll try that.

inapickle_4

This recipe arrived, with a pumpkin, in my veggie box recently and tasted so nice I thought I should share.

Pumpkin Pie

Filling
300g pumpkin puree
3 tbs maple syrup (or honey or sugar)
2tsp Molasses
1/4 tsp powdered cloves (optional)
1-2 tsp ground cinnamon
2tsp grated fresh ginger
4 beaten eggs
1 can evaporated milk (or 2 cups milk/Soya Milk)

Pastry
8oz plain wholewheat flour
4 oz butter or margerine
2-3 tsp ice cold water

Make your pastry and part bake on gas mark 4 for 5-8 mins
Peel, deseed and chop int small pieces your pumpkin and steeam for 10 mins. Add the maple syrup, molasses, powdered cloves, cinamon and ginger. Mix the eggs until fluffy and add to the mixture with the milk. Pour into the pie crust and bake on gas mark 4 for 40-50 mins, until the top is firm to the touch.

Serve with ice cream or cream.

I didn't have powdered cloves and it tasted fine without.

inapickle_4

The smaller "squash" type of pumpkins are best for this recipe

Pumpkin and Spicy Lentil Soup

1 small green/red pumpkin peeled seeded and cubed
2 carrots, sliced
3 ox red split lentils
1 fresh crushed chilli
1 large onion
1 clove garlic, crushed
1 Pint Stock
Juice of 1 Large lemon
Handful of fresh, finely chopped mint
Salt and pepper

Heat a little oil in a pan and lightly saute the chopped onions, garlic and chilli. Add the pumpkin and carrots and cook for 1 Min with the lid on. Rinse the lentils and add to the pan with the stock. Cook until the lentils and vegetables are tender (about 20 mins). Puree adding more liquid if needed. Stir in the lemon juice and mint. Simmer fo ranother 5 mins and serve topped with a dollop of natural yoghurt.

Queenie

Wash the seeds (don't discard them :eek: ) and then bake in the oven for a few minutes ... makes a nice healthy snack.

maryb

mix pumpkin puree half and half with mashed potato (you won't need milk to mash the potatoes as the pumpkin is quite watery)- it's unbelieveably delicious served with a rich beef stew. The puree also makes very nice muffins. I'll find a recipe and post it if I can remember where I put the magazine cutting

cath-w

Cook into chunks and roast it in the oven with some olive oil and seasoning.

Chris25

You can use the 'shell' as a soup tureen

Liney_2

Peel and chop a 1kg Pumpkin
Fry 1 small chopped onion with 2 chopped chillies, a bruised stem of lemongrass, 2tsp of chopped ginger and a large clove of garlic, chopped.
Add the pumpkin
Cover and sweat on medium heat for 8 minutes, stirring occasionally.
Pour in a 400ml vegetable stock and !!!!!! 1 x 400ml can reduced-fat coconut milk.
Cook until soft, adding a little water if necessary.
Remove the lemon grass, season and blend until smooth.

This makes quite a bit of delicious soup (tastes a little like Thai soup) and I freeze it in old tubs (leftover houmous tubs with lids) and then just grab a tub from the freezer in the mornings and take it to work for lunch, easy peasy. Everyone has been trying it at work and asking me for the recipe.

Enjoy, let me know if you like it