Alis girls Posted October 11, 2012 Share Posted October 11, 2012 Yaaay - i have managed to grow 6 football sized babies and wondered if anyone had any good recipes they had tried. I have one for soup and pie and dont want to make chutney, jam etc. i know Lesley on forum grows some beauties - so please if you have any good tried and tested can u pass them on. Thanks. Ali x Quote Link to comment Share on other sites More sharing options...
counturchickens Posted October 11, 2012 Share Posted October 11, 2012 I normally roast in olive oil and chilli flakes, or you can mix with other roots to make a nice mash. We're trying spaghetti squash tonight for the first time! Quote Link to comment Share on other sites More sharing options...
Daphne Posted October 12, 2012 Share Posted October 12, 2012 I roast them with other root veg and sometimes add a bit of feta to melt (a bit) towards the end and serve with a big plate of green veg. Easy 2 pot cooking Quote Link to comment Share on other sites More sharing options...
rachel19 Posted October 12, 2012 Share Posted October 12, 2012 Pumpkin diced into small cubes and sauteed in butter and garlic instead of potato is nice - we had that the other day. There's also a nice recipe for pumpkin cake with black treacle somewhere which is really nice - possibly a good food recipe if you do a search. Quote Link to comment Share on other sites More sharing options...
chuckmum6 Posted October 12, 2012 Share Posted October 12, 2012 My girls love pumpkin just the way it is! They went mad today when they got their first of the season Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 12, 2012 Share Posted October 12, 2012 Yaaay - i have managed to grow 6 football sized babies and wondered if anyone had any good recipes they had tried. I have one for soup and pie and dont want to make chutney, jam etc. i know Lesley on forum grows some beauties - so please if you have any good tried and tested can u pass them on. Thanks. Ali x You'd laugh if you saw this years offerings then! From growing one with a circumference of 60 plus inches, this year I have grown a total of 4, cricket ball sized ones Quote Link to comment Share on other sites More sharing options...
Indispensable Hobbes Posted October 12, 2012 Share Posted October 12, 2012 I grew an accidental pumpkin this year Moved into a new house and there was one rotting in the flowerbed, presumably from last Halloween. We didnt think the seeds would germinate so we dug it into the ground. How wrong we were. 4 massive pumpkin plants sprouted and took over a large portion of the garden lol! I let one grow on and it's a decent size however I don't like pumpkin so it may be resigned to being carved and stuck in the window or gifted to someone if it ripens sufficiently. Quote Link to comment Share on other sites More sharing options...
Willow Posted October 12, 2012 Share Posted October 12, 2012 I love this soup, it's from Delia's vegetarian cookbook, we use up a lot of pumpkin making this soup Pumpkin Soup with Toasted Sweetcorn Serves 6 Ingredients 700g Pumpkin (or butternut squash) peeled, deseeded and chopped in 2-3cm chunks Sweetcorn from 6 cobs (approx 570g) 25g butter plus 1 extra teaspoon for sweetcorn 1 medium onion peeled and finely chopped 275ml whole milk 725ml hot stock made with Marigold Swiss vegetable bouillon powder Salt and freshly milled black pepper Instructions Begin by melting 25g butter in a large saucepan, then add onion and soften for about 8 mins. Add the chopped pumpkin along with half the sweetcorn. Give everything a good stir and season with salt and pepper. Put the lid on and keeping the heat low allow the vegetables to sweat gently and release their juices - this should take about 10 mins. Next, pour in the milk and stock and simmer gently for about 20 mins. Put the lid on for this but leave it cracked so it doesn't boil over. Whilst it's simmering pre-heat the grill to its highest setting for 10 minutes. Melt the extra teaspoon of butter, mix the rest of the sweetcorn with it and spread out on a baking tray, season with salt and pepper and pop it under the grill about 5-8 cms from the heat. It will take about 8 mins to become nicely toasted. Stir around halfway through. When the soup is ready blend it to a puree leaving a little but of texture. Serve the soup with the toasted sweetcorn on top. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted October 13, 2012 Share Posted October 13, 2012 You could play Pumpkin Bowling. Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 14, 2012 Share Posted October 14, 2012 Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted October 15, 2012 Share Posted October 15, 2012 I am just back from America (Indiana) where I carved my first Pumpkin - the big ones are carving ones with nothing much inside them but seeds so they have cooking ones much smaller. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted October 16, 2012 Author Share Posted October 16, 2012 Oh Lesley - so sorry - I feel your pain. My pumpkins are not huge but made a lovely soup and even ES had seconds an thirds Quote Link to comment Share on other sites More sharing options...
Alis girls Posted October 16, 2012 Author Share Posted October 16, 2012 Thanks for soup recipe Patricia - different to mine so might try it. Quote Link to comment Share on other sites More sharing options...
