If you’re carving out your pumpkins, ready for Halloween on Saturday, then make the most of the pumpkin flesh by making some of these terrifyingly tasty treats, no tricks involved!
Perfect for these cold Autumn evenings.
- Pumpkin – after peeling, scraping out the seeds and chopping into cubes, you need about 400g/14oz
- 1 tbsp olive oil, plus a drizzle for the pumpkin
- 2 garlic cloves
- 8 spring onions
- 25g butter
- 200g risotto rice
- 2 tsp ground cumin
- 1l hot vegetable stock, plus extra splash if needed
- 50g grated parmesan (or vegetarian alternative)
- small handful coriander, roughly chopped
- Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
- While the pumpkin is roasting, you can make the risotto. Crush the garlic first of all.
- Cut up the spring onions with scissors.
- Heat 1 tbsp oil with the butter in your pan over a medium heat. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
- Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
- Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.
Thai Pumpkin Soup
The most delicious lunch or starter!
- 1½ kg pumpkin or squash, peeled and roughly chopped
- 4 tsp sunflower oil
- 1 onion, sliced
- 1 tbsp grated ginger
- 1 lemongrass, bashed a little
- 3-4 tbsp Thai red curry paste
- 400ml can coconut milk
- 850ml vegetable stock
- lime juice and sugar, for seasoning
- 1 red chilli, sliced, to serve (optional)
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then remove the lemongrass. Cool for a few mins, whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar. Serve drizzled with the remaining coconut milk and scattered with chilli.
A great alternative to carrot cake and with spooky frosting makes delicious Halloween treats.
For the cake
- 300g self-raising flour
- 300g light muscovado sugar
- 3 tsp mixed spice
- 2 tsp bicarbonate of soda
- 175g sultanas
- ½ tsp salt
- 4 eggs, beaten
- 200g butter, melted
- zest 1 orange
- 1 tbsp orange juice
- 500g (peeled weight) pumpkin flesh, grated
- For drenching and frosting
- 200g pack soft cheese
- 85g butter, softened
- 100g icing sugar, sifted
- zest 1 orange and juice of half
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
Recipes via BBC Good Food.
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