ubereglu Posted October 12, 2008 Share Posted October 12, 2008 Well, I've been growing the pumpkin, hooligan, and have 3 and a half left after making a batch of pumpkin scones-the recipe is in this month's Gardeners' World and I'm just wondering what else I can do with pumpkins! Quote Link to comment Share on other sites More sharing options...
Couperwife Posted October 12, 2008 Share Posted October 12, 2008 what about soup? Pumpkin and walnut soup (from slimmingworld, but dont worry about that) Fry Light 2 medium onions, chopped 2 cloves garlic, crushed 1 small pumpkin, peeled, de-seeded and chopped 700ml vegetable stock made with water and 2 tsp Vecon 2 tbsp tomato puree 12 walnut halves Spray the base of a large saucepan with Fry Light, add the onion and garlic and stir over a medium heat for a few minutes until the onion softens. 2. Add the pumpkin, stock, tomato puree and crumbled walnut halves. 3. Bring to the boil, then lower the heat, cover the pan and simmer for 30 minutes. 4. Liquidise the soup, season to taste and enjoy! enjoy Quote Link to comment Share on other sites More sharing options...
bronze Posted October 12, 2008 Share Posted October 12, 2008 pumpkin muffins Preparation Time: 25 mins Cooking Time: 12-15 mins Serves: 14 Ingredients 115g butter or margarine 175g brown sugar 115g golden syrup/honey 225g cooked and mashed pumpkin/squash 1 egg, beaten 200g plain flour, sieved pinch of salt 1 tsp bicarbonate of soda 1½ tsp ground cinnamon 1 tsp grated nutmeg 50g currants/raisins Instructions 1. Preheat the oven to 200C and place 14 paper cases in a muffin tray. 2. In a large bowl cream the butter until soft. Add the sugar and golden syrup and beat until light and fluffy. 3. Stir in the beaten eggs and pumpkin until well mixed. Sift over the flour, salt, bicarbonate of soda, cinnamon and nutmeg. Lightly fold these ingredients into the mixture. 4. Stir in the currants or raisins and spoon the mixture into the prepared muffin cases. The cases should each be about two thirds full of the mixture. 5. Bake in the centre of the oven for 12-15 minutes. Quote Link to comment Share on other sites More sharing options...
jackiepoppies Posted October 12, 2008 Share Posted October 12, 2008 Cut up chonks and roast with other vegetables, rosemary and a drizzle of oil. Cut slices [enough for one portion] wrap in Parma ham or similar and roast. Jackiex edit.....chonks .....chunks Can also be frozen, loads of recipes on t'internet. Quote Link to comment Share on other sites More sharing options...
