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Pumpkin Recipe Suggestions Please!

Posted by Rachel Marston 05 Oct 2009 4:29pm

My dad called me the other day and said he had a large pumpkin for me. He had grown it on the allotment and claims there was no excessive watering or fertilizers involved. He was not kidding, it is huge. Now aside from the obvious pumpkin soup and pumpkin pie I am not sure what to do with this beauty so if anyone has some interesting pumpkin recipes please do post them below.

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Comments (4)

at 14:34 on 04 November 2009, Rachel said:
Thanks for all the recipes Chrystal. As you will have seen on the blog, the huge pumpkin was put to good use on Halloween, but I will be sure to try your recipes if I get hold of anymore.
at 10:38 on 04 November 2009, Chrystal Frost said:
How about Pumpkin Tea-Bread? 400gm strong white bread flour 1/2 tspn salt 1 sachet easy blend yeast 65gm unsalted butter 190gm cooked, mashed pumpkin (185ml) 125ml double cream, heated 75gm raisins 65ml lukewarm water 1 egg (beaten to glaze 1 1kg loaf tin, greased Method Sift flour and salt into large bowl, stir in yeast and rub in the butter. Add mashed pumpkin, cream, raisins and water. Mix to form soft but not sticky dough (if too sticky add more flour a little at a time). Turn out onto floured surface and knead for 10 mins. Replace in bowl, cover with cling film and let it rise , at room temp until doubled in size (1-1/2 hrs). Turn out onto floured surface and knead briefly, shape into loaf and press into tin, cover as beforee and let rise until double in size (45mins). Remove film, brush with beaten egg and bake in pre-heated oven 200C, 400F, GsMk 6 for 25 mins then reduce heat to 180C, 350F, Gas Mk4 and bake for a further 15-20 mins. Turn out and cool on a wire rack. Eat plain or buttered.
at 10:27 on 04 November 2009, Chrystal Frost said:
How about Pumpkin Risotto (serves 4) 500gm peeled, deseeded pumpkin chunks 2 tblsp butter milk (if necessary- see method) 4 tblspn olive oil 2 onions finely chopped 2 cloves garlic, crushed 400gm risotto rice 1 ltr boiling chicken(or veg) stock salt to taste Method: Boil pumpkin with salt, till tender. Drain but reserve cooking water and add stock cube. Puree the pumpkin with half the butter (hand blender or mash through sieve), then add enough of the cooking water to make a thick soupy mixture (add some milk at this time if preferred). Keep this mix hot whilst melting remaining butter and oil in large frying pan and sweating the onions and garlic. When just begining to turn golden add the rice and stir for 1-2 mins until grains are covered with oil. Add a quarter of the boiling stock and simmer gently, stirring until absorbed. Repeat this process until all stock has been used and rice is creamy and fluffy (18-20 mins). Stir in the reserved pumpkin puree and serve topped with Pumpkin crisps.
at 10:12 on 04 November 2009, Chrystal Frost said:
Pumpkin! Yummy. How about thin slices, deep fried as alternative crisps to eat with salads OR Pumpkin Babycakes 250ml mashed, boiled pumpkin (250gms) 2 eggs 1 onion, grated 1 clove gralic, crushed 2 green chillies, deseeded & finely sliced 4 tops of spring onions, finely cliced 2 tblspn chopped parsley a smidge of salt 75gms plain flour 100gm dessicated coconut oil for frying soy or chilli sauce for dip Method: Put pumpkin,eggs, onion, garlic, chilli, spring onions parsley & salt in bowl and mix well. Mix in sifted flour. Put coconut on a plate. Using a wet spoon scoop out golfball size amounts of mixture, roll into balls and then roll in the coconut until well covered. Fry in at least 2.5 cm of oil, turning if necessary until golden all round. Serve with dip of choice- can be frozen before frying.