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.
Cut some pumpkin or butternut squash into even squares before gently roasting
With thanks to Milli Taylor for the recipe in her great book “Party-Perfect Bites”
Loving all the different colour pumpkins available and they are so sweet!!!
Cover with foil and bake until soft. Mine took about 1 hour at 180 on a fan assisted oven. Add any vegan cheese you like and bake for another 10/15 minutes without the foil.
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
Egg replacer = 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, egg replacer 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.