Halloween is over for another year, but there are still an abundance of reduced priced pumpkins in the shops (not to mention all of the ones sat on your porch!) Gather up as many as you can carry, and try out our favourite seasonal pumpkin recipes. There’s more that you can make than falling back on pumpkin pie!
Pumpkin and Peanut Curry
This delicious recipe is perfect for warming you up on crisp fall days, and is simple to make, using a couple of spoons of peanut butter rather than having to spend time crushing nuts.
- Stir two tablespoons of peanut butter into a jug containing 200ml of hot water, along with one tablespoon of tomato puree, the zest and juice of one lime, a tablespoon of soy sauce and a pinch of sugar.
- Peel, deseed and dice your pumpkin. Remove the leaves from a small handful of fresh coriander and chop the stalks finely. At the same time, chop two red onions, two red chillies, four garlic cloves and a small piece of fresh ginger.
- Fry the onion in a small amount of oil in a large pan, adding the pumpkin once the onion starts to brown and soften. Stir fry for a couple of minutes, before adding the chilli, coriander stalks, garlic and ginger.
- After one minute, add a 400ml can of coconut milk and the peanut butter mixture that you prepared earlier. Stir well, and simmer for 20 minutes, until the sauce has thickened and the pumpkin is ready to eat.
- Season, garnish with the coriander leaves, and serve with rice.
Pumpkin and Carrot Soup with Crispy Pancetta
This tasty soup is a great way to use up the chunks of pumpkin that you have carved out of your Jack O Lanterns.
- Preheat the oven to 400°F, and place the chunks of pumpkin and chopped up carrots on a baking tray inside, drizzled with oil.
- Roast the pumpkin and carrot for half an hour, until tender and visibily baked.
- Chop two medium onions, and fry over a medium heat, adding a pinch of salt and a dash of oil. Add two crushed garlic cloves, one tablespoon of mustard seeds, two teaspoons of coriander, one teaspoon of cumin and one teaspoon of turmeric. Cook for a couple of minutes, until the mustard seeds begin to pop.
- Add the roasted pumpkin and carrot, stir, and add four cups of vegetable stock and two cups of water.
- Bring to the boil, then simmer and cover with a lid, cooking for 20 minutes.
- Leave to cool for 15 minutes, then use a blender to puree the soup until it is as smooth as you wish.
- Cook the pancetta in a separate pan, stirring until it has browned and crisped.
- Serve the pancetta scattered lightly over the soup.
Perfect for dipping in soup, toasting at breakfast, or enjoying as an afternoon treat, we love this indulgent pumpkin loaf recipe that makes two loaves!
- Warm the oven to a heat of 350°F and grate the insides of your pumpkin. Define the amount that you grate dependent on how sweet and how strong a pumpkin taste you are after, but we recommend about two cups.
- Mix the grated pumpkin with two and a half cups of flour, one cup of brown sugar, one cup of granulated sugar, two teaspoons of baking powder, one teaspoon of baking soda, two teaspoons of cinnamon, and one teaspoon of ground cloves.
- Whisk three large eggs, half a cup of buttermilk, two sticks of unsalted butter and two teaspoons of vanilla extract, then stir into the dry ingredients.
- Prepare two loaf pans with butter and flour, and transfer the mixture into the pans.
After 35 minutes, remove the pans from the oven and leave to cool, before running a knife around the edge to release the bread from the pan to cool on a wire rack.