Topic: Pumpkin

[Beer_Belly]

Add your pumpkin recipes here...

I made this one up last night.
Stuffed pumpkin flowers in tempura batter

Finely chop a large onion and fry gently
Finely chop the same amount of mushrooms and add to the onion.
Add 3 tablespoons cream cheese and mix together.
Add some chopped chives or parsley and season to taste.

Wash and pat dry some pumpkin flowers (courgette flowers work well as well)
Stuff the cheesey mixture into the flowers and fold the flower petals over to seal them.
Dip into tempura batter and fry until light golden brown (you may need ot turn them over)
serve with fresh pasta.

enjoy -BB

[Mrs Ava]

mmmmmmmmm pumpkin soup....

fogive me for not having measurments, my soups tend to be 'a lump of this'..... 'a dollop of that'....whatever tastes good to be honest....

Sweat down a roughly chopped onion in a little butter in a big pan, with a little garlic.  Once soft, sling in a good pile of roughly chopped pumpkin, couple of toms, and a roughly chopped apple.  Put on the lid and let it sweat down for about 10 minutes, making sure it doesn't catch on the bottom of the pan, then almost cover with stock of your choice, I have used chicken, or veggie, or half stock and half apple juice.  Now cover and cook until the pumpkin is tender.  Blitz it to a rough but smooth soup then check seasoning and adjust to suit.  Now just before serving, I like to put a  good splash of cream in it to make it good and rich, and serve it with home made crusty bread.  YUMYUM  (of course, this recipe is totally calorie free, in fact you loose weight eating it!  ;D)

[Palefire]

We have a firework night every year (which I warn and invite the neighbours to via drop cards!) because Tim's b'day is the 4th and the star attraction is my pumpkin soup. However, it has been severely overshadowed by that one, EmmaJane, so I shall be putting the "Amazing Slimming Pumpkin Soup - as featured on Allotments 4 All" on the menu this year!!!
TVM - Palefire
xxx

[clare]

anymore pumpkin recipes out there?    :)

have a nice, round, plump pumpkin sitting in the kitchen at home..  just waiting to be eaten!!   might try the soup but think I'll still have some to spare to make something else.  ;D

[Ceri]

In a totally calorific moment, I did Hugh F-Whittinstall's cream pumpkin thingy (chop off a lid, scoop and fill with double cream and gruyere (or whatever) cheese, top with nutmeg - I added sweated onions and garlic as well - and bake at around 190 until soft (just before it falls apart!) - absolutely to die for - even good cold the next day, but takes pints of cream and cheese - soooo bad and sooo good (you can see the proper recipe on rivercottage.net site - under seasonal recipes - October.

[Doris_Pinks]

Found a recipe for pumpkin and chocolat chip cake somewhere the other day can dig that out if you are interested! Made pumpkin soup for halloween which had various spices in it, plus cream of coconut and condensed milk!! ??? Was a huge hit, tasted rater like a korma!  :oDP

[clare]

yum!  Cerig that sounds completely delicious and completely lardy ;)  might try it some other time... might buy some elasticated waist trousers first!!!  :)

Doris - yes please I'd love to try out the cake recipe - it sounds like an interesting combination  :)

I actually managed to use 1/4 of the pumpkin last night by making chicken and pumpkin curry.. yum  :)  will post the recipe later.

[rdak]

my own recipe is:
-sweat a chopped onion for a few mins with mixed herbs
-add 1inch pieces of pumpkin (about 1/4 of a very large pumpkin) and 1 chopped carrot. Cook for a few mins
-add 2 pints of veg stock, pinch of nutmeg and 1/2 tsp of tumeric
-simmer for 45 mins
-take off heat, blitz to whatever consistency you want, then add a tin of butter bins, dash of milk and return to heat until serving temperature

this provides about 4 servings

[gilly]

try ceris tip and do hugh F W recippe with onion an garlic - yummy!

[Palustris]

Butternut squash and Red Pepper Stew.
2 tablesp oil
12oz butternut peeled and chopped
1small chilli
1/2 red onion chopped
1/2 fennel bulb chopped
1 red pepper sliced
4oz carrots sliced
1/2 pint veg stock
fresh corriander
Heat oil in pan,add squash +chilli,and cook for 5mins.
Add remaining veg and cook for 5-8mins until they soften.
Add stock and continue to simmer until veg are soft.
Remove lid from pan to reduce stock.
Garnish with corriander and serve with cous cous.

It freezes well and can be made with most gourds.