Sunday, 6 November 2011

The Stove on Sunday: There's more to Pumpkin than just the Pie

Since I was a little girl we have always had a pumpkin hollowed out around Halloween, the contents strewn away because what really can you make with pumpkin?  Twenty years ago the answer escaping our lips would be, pretty much nothing.  Maybe pumpkin pie but that's really far more popular in America and something that my mum was never interested in attempting.  So the orange pulp would make it's way to the black sack, long forgotten once October 31st had arrived and our scary jack o'lantern was adorning our front step.  Twenty years down the line though our fridge is stocked full of pumpkin, scooped and awaiting it's tasty end.

I'm sure you'll all agree that butternut squash is a far superior tasting version from the same family but here's some of my favourite recipes to ensure you're not wasting any of that Halloween fruit...

Pumpkin Mash

An old primary school friend of mine's mother once told my mum that she used to use the inside of pumpkin to make a cheese topped mash.  This was the first recipe that we ever used our discarded pumpkin insides for.

How To:
1.  Simply boil both pumpkin and an equal amount of potatoes, depending on number of people eating
2. Once boiled, drain and add a dollop of butter, cream cheese and season with pepper
3.  Mash the contents of the pan and then place in an oven proof dish
4.  Cover the top with grated cheddar cheese
5.  Place in oven at 180 degrees celsius and cook until cheese has melted and the top is golden brown

Spiced Pumpkin Soup

This was prepared last night for a bonfire and firework party and served inside the hollowed out pumpkin which looks festive, fun and impressive!

How To:
1.  Finely chop an onion and soften and lightly brown in a saucepan
2.  Cube your pumpkin insides and add them and some sliced carrots to the onions until soft, about ten minutes
3.  Add a pint and a half of either vegetable or chicken stock and simmer for approx 40 minutes
4.  Whilst simmering add a spoonful of marmite, a teaspoon of garam masala, a couple of pinches of nutmeg, a tablespoon of brown sugar and half a teaspoon of cinnamon, as well as seasoning with salt and pepper
5.  Puree the mixture and test for seasoning, add more pepper if you're looking for it to be a little spicier
6.  Pour into the hollowed out pumpkin and serve with....

Roasted Pumpkin Seeds

These are a great accompaniment to soup, especially the spiced pumpkin soup above.

How To:
1.  Spread the pumpkin seeds on an oven tray
2.  Drip olive oil across them and season with salt, pepper and cayenne pepper
3.  Roast at 180 degrees celsius for about 20 minutes
4.  Sprinkle over soup

Penne with Pumpkin Sauce

A new edition to the recipe book, this was attempted this week and was enjoyed by all.

How To:
1.  Thinly slice both your pumpkin and an onion
2.  Place in a pan and cook until softened
3. Add a sprinkling of nutmeg and pepper
4.  Add half a cup of heavy cream to the mixture and stir
5.  Cook your pasta, as normal and once drained add to the sauce
6.  Serve with grated parmesan cheese to top

I'm also intrigued with a pumpkin stew, as seen on Nigel Slater this week and this recipe for pumpkin custard but if you're a traditionalist then here's a great inventive recipe for pumpkin pie.

1 comment:

  1. Those sound good! There is also pumpkin risotto, pumpkin bread, pumpkin muffins, pumpkin whoopie pies...


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