Recipes

Rich pumpkin risotto

1lb chunk of pumpkin or butternut squash	2 med onions chopped finely
	8oz risotto rice
4 fl oz whole milk	1 tsp tomato puree
½ tsp salt	Kettle full of hot boiled water
½ tsp grated nutmeg	1 tbsp cold unsalted butter
2tbsp olive oil for cooking	2 tbsp fresh grated parmesan
2 cloves garlic chopped finely	12 whole basil leaves

1. Leave the skin on the pumpkin but scrape the seeds out.   Bake on an oiled roasting tin at 180C/350F/gas4 until tender all the way through (should take 20-25 minutes)
2. Allow to cool then pull off the skin and mash or puree with the milk.   Season with salt and nutmeg and set aside.
3. Heat the olive oil in a risotto pan.   Add the garlic and onions.   Fry gently for 10 mins or so until tender and translucent.   Don't let them brown.  
4. Add the rice and stir thoroughly to coat it with the oil and onions.   Add the tomato puree and stir in.
5. Next add just enough boiling water to cover everything and cook the rice, stirring occasionally until the liquid has all be absorbed.  
6. Then add the pumpkin mixture and enough water to cover the rice again.   Keep cooking and stirring until this liquid is absorbed.   You should now have a thick creamy risotto.

Remove from the heat and stir in the bitter, cheese and basil.   Cover and leave for 5 mins then season to your liking and serve.

 

Jean Chambers has an American pumpkin recipe book.   These are her favourites.   Why not give them a try?

Pumpkin soup (1)

¼ cup butter or margarine	2/3 cup warm water
2lb pumpkin, peeled seeded and cut into large pieces	pinch of grated nutmeg
salt, white pepper	61/4 cups milk
¼ cup long grain white rice	Pinch dried thyme
For the croutons	3 slices white bread, crusts removed
2 tablespoons butter	1 tablespoon sunflower oil

1. Melt the butter or marge in a large saucepan.   Add the pumpkin, stir well and cook over a low to moderate heat for 10 mins.   Add the water, nutmeg abd thyme, and salt and pepper to taste.   Cover and cook over a high heat until the pumpkin is soft

2.  Puree the pumpkin mixture in a blender or food processor until smooth, adding a little of the milk if necessary.   Return the puree to a clean saucepan.

3.  Add the remaining milk and rice to the pumpkin puree, stir well, cover and cook for 30 minutes or until the rice is tender, stirring occasionally.

4.  Meanwhile make the croutons.   Cut the bread into small cubes.   Heat the oli and butter together in a frying pan, add the bread and fry until golden brown on all sides, stirring frequently.   Drain on paper towels.

5.  Serve in warm bowls with the croutons sprinkled on top.

6.  For an impressive serving idea serve in the hollowed out pumpkin shell.

Pumpkin Soup (2) from 2008 show

Warm, hearty soup is the perfect meal for cold winter days. You can make a huge pot of it at the weekend and make it last all week. Serve it piping hot and thick with chunky slices of fresh multi-grain bread, and you can't beat it. It'll help keep all those winter bugs at bay!

Ingredients Makes about 8 - 10 mugs

1 leek roughly chopped	1 onion roughly chopped
1 carrot roughly chopped	olive oil
1 pint chicken stock (or veggie if you prefer)	Black Pepper to season
3 teaspoons garlic paste	half a cup of milk
1 - 2 teaspoons curry or balti powder (secret ingredient)	1 medium sized pumpkin (2-3lbs or so) - scooped out and cut into cubes.

 

Method

Create a standard soup base by splashing olive oil in the base of your pan, and adding the leek and onion and garlic. Saute (i.e. heat/fry) for about 5 minutes until it starts to brown and soften. Add the carrot and pumpkin and water and bring to the boil, then turn the heat down to a simmer.

Add the chicken stock (vegetable stock if you want a veggie soup!). Don't add it all at once - add about half, stir in and taste after a minute or two. Add more stock if required. Next add a spoon of curry powder. Again, taste before adding any more, you mustn'tadd too much and two spoons should be plenty!

Simmer the soup for 45 minutes, and once the time is up, allow it to cool for 10 minutes, then use a hand blender to puree the soup. Stir in the milk, and add black pepper (and more stock if required) to season, tasting to check. Don't over do it.

Serve with big chunks of fresh bread and snuggle up in front of the fire. Perfect!

Pumpkin Soup (3)

You can see a video recipe for a posher soup with croutons here

Pumpkin pie

A delicious pumpkin pie, spiced with ginger and cinnamon.

INGREDIENTS:

1 unbaked pastry shell (9-inch)
1 1/4 cups pumpkin puree, (see below)	3/4 cup sugar
1/2 teaspoon salt	1/4 teaspoon ground ginger
1 teaspoon ground cinnamon	1 teaspoon all-purpose flour
2 eggs, lightly beaten	1 cup evaporated milk, undiluted
2 tablespoons water	1/2 teaspoon vanilla extract

PREPARATION:

1.   Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.

2.   Add eggs; mix well.

3.   Add evaporated milk, water, and vanilla; mix well.

4.   Pour into pastry-lined pie pan.

5.   Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Pumpkin Puree (makes 1 cup or thereabouts)

1lb pumpkin, peeled seeded and cut into chunks.

Steam or boil the pumpkin for 15-20 mins until tender, then drain thoroughly.   Puree in a blender or food processor and strain.

More recipes

Try searching Google for Pumpkin recipes.  There are loads.

Back to Longparish Pumpkin Home