Pumpkin Recipes

Tasty and nutritious for the whole family

Pumpkins are amazing vegetables and there’s a lot more to them than spooky lanterns!

Here are our favourite pumpkin recipes to make with the pumpkins you pick from your local patch.

Pumpkin fondue

Ingredients: 1 edible pumpkin, crusty bread to serve, 100g of emmental, 100r of gruyere, 100g of mature cheddar, 1tbsp cornflour, 100g creme fraiche, 2tbsp white wine, 1 chopped shallot, 1 crushed garlic clove.

Method: Cut a “lid” off the pumpkin and take out seeds. Put lid on and bake until flesh is soft. (1kg pumpkin = 1 hour approx). Take out, remove lid and discard. Thenn add all other ingredients in the pumpkin. Bake for 30 mins until all bubbling. Serve with bread and potatoes.

Pumpkin Soup

Ingredients: 1.5kg pumpkin, olive oil, 1tsb dried chilli powder, 1tsb coriander, 1 large onion, 3 cloves of garlic, 1 carrot, 1 stick of celery, 1 litre hot vegetable stock (cube)  and salt and pepper.

Method: Heat oven to 170C, cut pumpkin into wedges, remove seeds and drizzle with olive oil. Sprinkle chilli, coriander, salt  and pepper over pumpkin. Roast for one hour until soft. Chop onion, garlic, carrot and celery and cook until soft. When squash is ready add to pan with vegetables and add hot stock. Blend with stick blender to required thickness.

Stuffed Pumpkin

Ingredients: 1.5kg pumpkin, salt & pepper, 100g stale bread cut into 1/2 inch chunks, 100g cheese, 100g cheddar cut into 1/2 inch chunks. 2 chopped garlic cloves, 4 slices crispy bacon chopped,pinch of nutmeg and 100ml double cream.

Method: Cut lid of pumpkin and remove seeds. Season inside of pumpkin with salt and pepper and put in casserole dish. Mix bread, cheese, garlic and nutmeg in bowl and season. Fill the pumpkin with the mix. Add the cream and put lid in place and bake for 90 mins or until pumpkin is tender. Remove lid and bake for another 20 mins then serve.

Pumpkin Fries

Ingredients: 1/2 a medium pumpkin, 2tsp of garlic granules, 2tsb dried oregano, salt, oil.

Method: heat oven to 220C. Peel pumpkin with potato peeler and remove all of the seeds. Cut the flesh into thin fries. Put on a baking tray and cover with oil, garlic, oregano and salt.

Bake for approximately 20 mins.

Pumpkin Crisps

Ingredients: 1 medium pumpkin, olive oil, salt and pepper, spices to taste.
 
Method: Heat oven to 180C, peel pumpkin and remove seeds, cut pumpkin into crisps with potato peeler or mandolin. Spread evenly over tray lined with baking paper. Sprinkle with olive oil and bake for 10 to 15 mins until brown. Season with salt, pepper and spices.

Pumpkin crisps

Pumpkin Seeds

Ingredients: 200g of pumpkin seeds, 2tbsp of oil, 2tbsp granulated sugar, 1tsb cinnanon, 1/4 tsp of salt, 1/2 tsp of nutmeg.

Method: heat oven to 180C, scoop out inside of pumpkin, separate seeds from pulp as much as possible. Mix oil and seasoning in bowl add seeds and coat. Spread seeds in one layer on greased baking sheet. Bake for 30 mins, stirring every 10 mins. Remove when golden brown.

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