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I make pumpkin soup and pumpkin pie - everyone loves the pie. It's really easy ro make.



1 x 9 inch pastry case - or make your own if you're really clever

4oz sugar

pimch of salt

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1lb freshly cooked pumpkin - drain excess liqiud

1/2 teaspoon vanilla essence

2 eggs, beaten

4floz whole milk

4floz double cream


Mix the sugar, salt and spices together in a large bowl. Add the pumpkin, vanilla and beaten eggs. I use a hand blender as it helps to puree the pumpkin. Add the milk and cream and stir well until the mixture is a soupy consistency. Pour the pumpkin mixture into the pie case and place it in a preheated oven at 200c - after 20 minutes turn the oven down to 140c and bake for a further 30 - 40 minutes. Keep an eye on it as you don't want the top to burn. A piece of raw spaghetti inserted into the filling should come out clean.


I like to eat it warm with a dollop of extra thick cream. Yummy!!!!!

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You can't actually eat the stuff in the middle of pumpkins and you can only eat the flesh. How about saving some of the seeds to grow pumpkins from next year?


I made pumpkin soup yesterday and roasted some too, from the smaller of the two pumpkins we managed to grow. Yummy!

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