As Christmas is getting closer I am really keen to see the pumpkins I ordered last month from my organic delivery box put to good use.
The best and simplest way to cook it is roasting it and making soup by blending it with some vegetable stock.
Roast with onion and garlic, salt and pepper and a drizzle of olive oil
An every day soup with lots of crispy bacon and bread rolls
The posh way! Served in shot glasses with crispy skin
Cut some pumpkin or butternut squash into even squares before gently roasting
Save the odd bits for a soup or stew
With thanks to Milli Taylor for the recipe in her great book “Party-Perfect Bites”
They make the best canapés with some cooked chorizo and fresh coriander leaves
Loving all the different colour pumpkins available and they are so sweet!!!
Empty and remove seeds and a bit of flesh
Fill with cream, celery leaves, garlic, lemon juice, thyme, nutmeg, salt and pepper
Cover with foil and bake until soft. Mine took about 1 hour at 180 on a fan assisted oven. Add any cheese you like and bake for another 10/15 minutes without the foil. I used a mix of gruyere and cheddar.
Served with toasted bread
A friend asked me if I had a recipe for pumpkin cupcakes and to be honest I had never baked some before. I had a read through several recipes I did have and I made my own version by replacing the butter for olive oil and adding some orange juice.
100ml olive oil
175g light muscovado sugar
3 large eggs
1 tsp vanilla extract
200g grated pumpkin
grated zest and juice of 1 orange
2 tsp ground cinnamon
200g self-raising flour
1 tsp bicarbonate of soda
Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest and juice.
Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be very wet. Spoon into the cases. Bake for 25 mins 180C/160C fan.
Cream cheese and icing sugar frosting
Crispy sugar nuts are litteraly the icing on the cake
…to be continued…