EAT YOUR LANTERN – Four Easy Pumpkin Recipes

   

It’s Pumpkin season. Here are 4 delicious recipes: toasted pumpkin seeds, spiced pumpkin soup, roasted pumpkin spaghetti and frozen pumpkin yogurt desert. So don’t waste a thing when you carve your lantern this year. Happy Halloween!

 

Make a pumpkin lantern and a four course meal!

Roasted Pumpkin Seeds

  • Scoop the goo and seeds out of the middle of the pumpkin into a colander.
  • Remove fleshy bits, rinse under tap to wash off the goo.
  • Dry off seeds with clean towel
  • Place in hot oven or frying pan with glug of oil, sprinkle pinch of salt / soya sauce, ground black pepper.
  • They should be done in 10 minutes. Eat warm or store for 1 week in airtight container once cooled. Great sprinkled on salads.
  • Spiced Pumpkin Soup

    To serve 6. Keeps in fridge for 3 days or frozen.

    1. Put the following in a tray to roast in oven 180 degrees, till soft and golden, about 30mins:

  • 1kg of roughly chopped pumpkin
  • 4 cloves of garlic
  • 2 onions cut into quarters
  • 4 tbsp of oil
  • Optional, apples that need eating up, core and cut into quarters.
  • 2. Put the following together and liquidise until desired smoothness:

  • Roasted goodies from above.
  • 2 pints of stock of your choice
  • 1/2 teaspoon of grated nutmeg
  • Optional, if you like it creamy, add 200ml of tofu or creme fraiche.
  • 3. Place in a saucepan and bring back to boil.

  • Serve with your own spooky crutons or toast.
  • Roast Tomato, Rosemary and Pumpkin Spaghetti

    To serve 4.

    Put the following in a tray to roast in oven 180 degrees, till soft and golden, about 30mins:

  • 1kg of roughly chopped pumpkin
  • 4 cloves of garlic
  • 16-20 small tomatoes, the last of your home grown ones.
  • 4 large sprigs of rosemary, lots of people have it growing in their garden, and it grows wild, so ask around to find your own friendly and free supply.
  • 2 red onions cut into rings
  • 4 tbsp of olive oil
  • Caramelised Pumpkin Ice Cream or Frozen Yogurt

    Serves 4-8. Store in freezer to eat another day

    Put the following in a tray to roast in oven 180 degrees, till soft and golden, about 30mins:

  • 1kg of roughly chopped pumpkin
  • A glug of sunflower oil
  • 2 Tbspoons of brown sugar
  • Sprinkle with cinnamon
  • Leave the pumpkin to cool then blend:

  • Roasted pumpkin.
  • 500ml of vanilla yogurt, plain yogurt or double cream.
  • 15 ice cubes

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