Pumpkins (merged threads)

Glitterari

Pumpkin soup is nice.

caffeinehit

Pumpkin seeds are really nice if you sprinkle a few herbs and spices over them before drying in the oven - chilli and mixed herbs is my favourite combination. Yum.

They dry quite quickly so check them often otherwise they'll overcook and go bitter.

Pink.

Hi Wonder_Girl,

We have a great thread on Pumpkins, so I have merged your thread with it as it helps to keep all the suggestions together. Posts are listed in date order so you'll need to read from the beginning to see all the replies.

Pink

chloejane_2

hi can i ask a silly question we have just scraped all the insides of three pumkins out can we use all if this to boil up and make soup etc? as ive never made anything with the pimkins just faces with candles inside.

competitionscafe

Pumpkin recipes:

Steamed pumpkin with red curry sauce:
http://observer.guardian.co.uk/foodmonthly/story/0,,1925012,00.html

Japanese pumpkin salad
Pumpkin, rum and raisin ice cream
http://www.bbc.co.uk/food/tv_and_radio/vegtalk_pumpkins.shtml

Pumpkins and squashes: Not just for Hallowe'en
# Pumpkin and white bean curry
# Slow-cooked shoulder of lamb with pumpkin and sprouting broccoli
# Roasted pumpkin, barrel oak feta, roasted tomatoes and basil oil
# Roasted pumpkin and tomato with mascarpone and salmoriglio
http://enjoyment.independent.co.uk/food_and_drink/features/article1930946.ece

Roast pumpkin and garlic soup:
Roast unpeeled slices of pumpkin (or butternut or red onion squash) in oven with whole unpeeled garlic cloves, all drizzled genorusly with olive oil, salt, pepper - 200/180 fan for about 40-45 minutes. Peel skin off pumpkin, squeeze garlic out of cloves - Blend in a liquidiser with enough hot chicken stock or veg stock to make a thick soup. Serve topped with thin slices of garlic fried in olive oil and a drizzle of the olive oil from the roasting tin. |Yum!

V.Lucky

I am gutted as scraped my extra large pumpkin from Tesco's out (okay, well mil did :rolleyes: ) and there is no flesh to speak of to make anything out of. The middle was all stringy and just the seeds and bits like in the middle of a melon.

How long are the seeds baked for, and at what temperature? Got a few of those

competitionscafe

The very large pumpkins can be very stringy/fibrous and also have a bland watery taste so are best for carving anyway.

V.Lucky

Thanks for that Competitionscafe - fibrous and stringy, just the words I was looking for.

sallywl

Just a quickie w e bought 2 pumpkins with the idea of carving them and eating the flesh too... however I cut one open yesterday....the seeds and the stringy bits removed (seeds kept) but how to u get the flesh out....?? I needed 500g for the pumpkin n lemon soup (which was delish btw) but i ended up hacking a huge chunk off and de-skining it and getting the flesh that way!!

Anyway of getting it out without hacking chunks out of the whole thing?!

Contains_Mild_Peril

My local Farmfoods had pumpkins reduced to 10p today! Now I'll have a good read through this thread to decide what to do with them - I have to confess I've never cooked pumpkin before.