Spooktacular Pumpkin Recipes Starters & snacks: Curried Pumpkin soup 2 medium pumpkins, halved and seeded 2tbs butter, melted 1tbs olive oil 1 large onion, chopped medium 1tbs fresh ginger, finely grated 2tsp yellow curry powder 1tsp whole mustard seeds ¼ tsp ground cumin pinch cayenne pepper 6 cups fresh chicken or vegetable stock ¼ cup double cream rock salt & freshly ground black pepper to taste ½ cup sour cream, for serving ¼ cup chopped fresh coriander, for serving 1. Brush exposed flesh of pumpkin with melted butter, then season lightly with salt and pepper. Place pumpkin halves in a preheated oven (180 C) and bake 45-60 minutes until a paring knife can be inserted into the flesh with no resistance. Remove pumpkin from oven and leave until it s cool enough to handle. Scoop out flesh of pumpkin halves into bowl and discard skin - you should have about 4 cups of pumpkin. 2. Heat olive oil in large pan over medium heat until shimmering. Add onions and cook until softened, stirring occasionally. Add ginger, curry powder, mustard seeds, cumin and cayenne and cook for 30 seconds until fragrant. Add chicken stock and pumpkin and bring to a boil. Reduce heat to low and simmer for 15 minutes. 3. Working in batches, puree the soup in blender until smooth. Return soup to pan over a medium heat and stir in the double cream; keep stirring until soup is heated through. Season with salt and pepper to taste. 4. To serve, ladle the soup into bowls, top with the coriander and a dollop of sour cream.
Pumpkin Hummus (v) 2 cups cooked or canned chick peas, drained & rinsed 1 cup canned pumpkin (or steamed fresh pumpkin) 4tbs roasted tahini (sesame paste) 1-2 cloves garlic, pressed 1tbs fresh lemon juice 1tsp ground cumin Ground chipotle (smoked paprika), to taste Salt, to taste 1. In bowl of a food processor, combine the chick peas and pumpkin, pulsing until mixture is smooth. 2. Add tahini, garlic, lemon juice and cumin pulsing until smooth. 3. Add salt and smoked paprika (or chipotle powder) to taste. 4. Serve pumpkin hummus in a bowl, drizzle with a little extra virgin olive oil and a sprinkle of paprika (smoked or regular). (Copyright 2007 Julie Hasson)
Roasted Pumpkin and Garlic Soup (v) 3-4lb pumpkin 1 head garlic, top 1/2-inch trimmed olive oil 3-4 cups vegetable stock 2 cups coconut water (or water plus a little sugar) 1-2tsp mild curry powder ½tsp cumin 1-2 teaspoons salt (or to taste) 1 can chickpeas, rinsed and drained (optional for a more filling soup) ½ cup orange juice toasted pumpkin seeds, for garnish (optional) 1. Preheat the oven to 200 C. Cut the pumpkin in half and scoop out the seeds and strings (you can save them for toasted pumpkin seeds). Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and drizzle the pumpkin and garlic lightly with olive oil. Cover the tray tightly with foil and put in oven. 2. After an hour, remove the garlic and check the pumpkin. It should be approaching tender but may need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool. 3. Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable stock and puree until completely smooth. 4. Pour the pureed pumpkin into a large pan and add 2 cups of vegetable stock and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least ½ hour to give flavours time to develop. If the soup looks too thick, add more vegetable stock. 5. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds.
Pumpkin fritters 1½ cups canned pumpkin (or steamed fresh pumpkin) 2 large eggs ½ cup spelt flour (or brown rice flour for gluten-free recipe) ½tsp baking powder (gluten-free if necessary) 1tsp rock or sea salt ¾ cup grated Parmigiano-Reggiano ¼ cup finely chopped fresh flat-leaf parsley finely ground black pepper, to taste coconut oil or olive oil, for frying 1. Place the pumpkin puree in a medium bowl. Lightly beat the eggs with a fork and stir them into the pumpkin with a wooden spoon or spatula. 2. In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the puree mixture, along with the grated cheese, the parsley, and a pinch of black pepper. Use the wooden spoon or a fork to combine all the ingredients into a light batter; be careful not to over mix it. 3. Heat coconut or olive oil in a heavy sauté pan. Drop heaped tablespoons of the batter into the oil, flattening them slightly and turning them when they are golden brown. Fry in batches, cooking for about 2 minutes per side. 4. Drain the fritters on paper towels and serve hot as a snack or side dish
Chestnut, Pumpkin, and Farro Soup 4oz farro soaked in cold water for 90 minutes. (If you cannot find farro, you could use cooked wild rice or spelt instead) 2lbs whole chestnuts 6tbs olive oil 1 red onion, peeled and chopped 3 stalks celery, chopped 4oz pancetta, diced 5-6 cloves of garlic, peeled 2-4 dried red chillies 2 pints fresh chicken stock Salt and pepper to taste 1. Soak the farro. 2. Peel your pumpkin or squash, toss with salt and olive oil, and roast in the oven at 200 C for an hour or until the flesh softens and begins to color. 3. Cut crosses into the chestnuts and plunge them into boiling water for five minutes or so. Drain and peel or cheat and buy prepared whole chestnuts 4. Once the farro has finished soaking, drain it, cover with water, bring to boil, and simmer for 20 minutes, or until it has an appropriate, slightly resisting texture. 5. Warm 2-3 tablespoons of olive oil in a big pan. Sweat the pancetta slightly, add the onions, chillies, garlic and celery, and cook gently until the garlic just begins to show some color. Add the chestnuts. Let them cook for five minutes then add the pumpkin. 6. Add stock, bring to simmer and add the cooked farro. Check seasoning, and serve with a drizzle of good olive oil.
Main Meals: Bacon & Beef Stuffed, Baked Pumpkin 2lb pumpkin, halved and seeds removed 1lb minced, organic beef 6 slices of bacon 3 small onions, sliced with 1 reserved for the topping 1 stalk celery, diced salt and pepper 3tbs cinnamon 2tbs balsamic vinegar 1. Preheat oven to 180 C. 2. Place pumpkin halves face down in an ovenproof dish with ½ inch of hot water. Cook for 30 minutes. 3. While the pumpkin is cooking, cook the bacon in a pan until crispy, set aside and leave the bacon fat in the pan. 4. Add 2 of the sliced onions and celery to the pan and then add the beef. Season with salt and pepper to taste and the cinnamon. Continue stirring until the beef is cooked through and starting to brown. Remove from heat and place in a bowl. 5. Remove the pumpkin from the oven and leave to cool until you can handle it. Scrape out some of the flesh, leaving about ¼ inch inside the shell. Add pumpkin flesh to the meat. 6. Crumble the bacon and add that to the meat and pumpkin mixture. Mix well and then stuff your pumpkin shells. Place them back in the oven for 20 minutes. 7. While the pumpkin bakes, add the reserved onion to a sauté pan and cook over a low heat with the balsamic vinegar to caramelize them. Remove the stuffed, baked pumpkin from oven and top with caramelized onion.
Black Bean & Pumpkin Chilli (v) 2tbs olive oil 1 onion, finely diced 2 medium carrots, peeled and finely diced 1 stalk celery, finely diced 1tsp dried red chilli flakes (or more to taste) 3 cups passata 3 cups fresh tomatoes, skinned and chopped or 1 tin chopped tomatoes 2 tins black or kidney beans, drained and rinsed sea or rock salt & black pepper, to taste ½tsp dried thyme 1tsp ground coriander seed 1tbs ground cumin 1 cup diced pumpkin, roasted 1. Preheat the oven to 180 C. 2. Clean and cube half a pumpkin. Toss the diced pumpkin in 1tbs of the olive oil. Roast in the oven for about 30 minutes or until tender. 3. Heat the remaining oil in a large stockpot and add the diced onion, carrots and celery. Sauté the vegetables until slightly softened and the onions are transparent. Add the chopped tomatoes, passata and spices then bring everything to a simmer. 4. Stir in the beans and continue to simmer for an additional 20 minutes or until the carrots are soft. Add the cubed roasted pumpkin. 5. Serve it up with a dollop of sour cream or a sprinkle of cheddar (or smoked gouda) along with tortilla chips or a loaf of fresh crusty bread.
Pumpkin, pancetta & potato hash 4oz pancetta, cut into ½ inch cubes 1 medium onion, diced (about 1 cup) 4 large potatoes, peeled and chopped into ½ inch dice (about 4 cups) ½tsp crushed red pepper flakes ½ cup water ½ medium pumpkin (or other winter squash, like butternut or acorn) peeled and chopped into ½ inch dice (about 2 cups) salt and pepper 4 eggs 1. Fry pancetta in a large non-stick skillet over medium-low heat until crisp, about 8 minutes; remove from pan and reserve fat. 2. Increase heat to medium and add diced onion to skillet with pancetta fat and cook, stirring frequently, until translucent, about 4 minutes. Add diced potatoes, red pepper flakes and water, cover and cook over high heat until potatoes are soft (about 5 minutes) 3. Once potatoes are soft and water has evaporated remove cover and add pumpkin. Cook with lid ajar until pumpkin is soft and both pumpkin and potatoes are beginning to brown, stirring often with wooden spoon to prevent sticking, about 8 minutes. 4. Return pancetta to pan and season to sate with salt and pepper. Divide hash evenly between four plates. 5. Fry eggs on medium-high heat in fat leftover in pan until the whites are set but the yolks are runny. Top hash with fried eggs and serve as breakfast or a light lunch.
Pumpkin & Turkey Chilli 1tbs coconut or olive oil 1 cup chopped onion ½ green pepper, chopped ½ yellow pepper, chopped 4oz chopped green chillies 1 large clove garlic, minced 1lb minced turkey 1 tin chopped tomatoes 1 tin red kidney beans 2 cups pumpkin puree 1½tbs chilli powder ½tbs ground cumin ¾tsp sea or rock salt ½tsp freshly ground black pepper cayenne pepper to taste (at least 3 good shakes) ¼ cup fresh coriander, chopped ½ cup grated cheddar cheese (optional) ½ cup sour cream (optional) 1. Heat oil in a large skillet over medium-high heat. Sauté the onion, peppers, green chillies and garlic until tender - about 10 minutes. 2. Make room in the centre of the skillet and add the turkey. Brown the meat and then stir in the tomatoes, beans and pumpkin. Season with chili powder, cumin, pepper, salt and cayenne. 3. Reduce heat and simmer for at least 20 minutes. Stir in fresh coriander. 4. Serve topped with grated cheese and sour cream.
Chickpeas, Pumpkin and Raisins with Couscous (v) 1tsp ground ginger 1tsp ground cumin 1tsp ground paprika ¼tsp ground turmeric ¼tsp cayenne olive oil 1 cinnamon stick, about 2 inches 1 medium onion, peeled and cut into fine half rings 3 medium tomatoes, peeled and finely chopped (or use 1 tin of chopped tomatoes) 2 cups cooked, drained chickpeas 2 heaped cups peeled, seeded pumpkin (or butternut squash) cut into 1 inch dice 2tbs raisins 3½ cups vegetable stock rock or sea salt 1 cup courgette cut into ½ inch dice 2 cups whole wheat couscous (or quinoa) 1tbs finely chopped coriander 1tbs finely chopped parsley Harissa (or sambal or any chilli-garlic sauce) 1. Combine the spices in a small cup and set aside. 2. Put the oil in a large saucepan and set over medium-high heat. When it is hot, put in the cinnamon stick. Stir for a few seconds and then add the onion. Stir fry for about 3 minutes, or until the onion is medium brown. 3. Stir in the cup of mixed spices then add the tomatoes. Stir and cook for 3 to 4 minutes, or until the tomatoes have softened. 4. Add the chickpeas, pumpkin, raisins, stock, and salt and bring to a simmer. Cover, turn the heat to low, and cook for 13-15 minutes, until the pumpkin is just tender when pierced with the point of a knife. 5. Add the courgette and simmer uncovered for another 5 minutes, stirring gently now and then. 6. While the vegetables simmer, make the couscous. Heat a tablespoon of olive oil in a pan over a medium flame and toast the couscous in it for 2 to 3 minutes. Pour 2 cups of boiling water into the pan of couscous, add a teaspoon of salt, and stir once. Immediately cover the pot, turn the heat to low, and cook very gently for 5 minutes. Remove the pot from the heat and let it sit somewhere warm, still covered, for 15
minutes. (If you are using quinoa wash under running water before cooking; cook as you would for rice). 7. To serve, stir the coriander and parsley into the finished vegetables. Fluff the couscous/quinoa thoroughly with a fork. Make a well in the centre and use a slotted spoon to fill it with solids from the stew. Dampen the couscous generously with the liquids. Pass harissa or other hot sauce on the side.
Sweet treats: Pumpkin Pie with Pecan Crust : Crust For the Filling 3 eggs, preferably pastured 2 tablespoons plus 1 teaspoon honey 2 tablespoons plus 1 teaspoon butter or coconut oil 1¼tsp cinnamon ¼tsp sea salt 2-4 cups pecans 3 cups cooked pumpkin 1 cup coconut milk 2tsp ground cinnamon 1tsp ground ginger ¼tsp ground cloves 1tsp unrefined sea salt ½ cup raw honey 4 organic eggs To Make Pie Crust 1. Add all crust ingredients except 2 cups nuts to the food processor and blend. Check the consistency it should be a thick paste. Add remaining pecans incrementally until paste consistency is reached. 2. Grease two pie plates. Put the crust mix into the pie plate and mush it with the back of a spoon or your fingers until it is smooth and flat across the bottom and sides of the pie plate. Smooth just a tad over the lip of the plate but not all the way... nut crusts have a tendency to burn easier and all you ll get for your effort is a burnt edge that s stuck to the pan. Don t worry, it will still be pretty and delicious! Repeat with other pie plate. 3. Put the crusts into the oven at 180 C for 10-15 minutes. Remove from the oven & put it aside until you are ready to pour in the pie filling. To Make Pie 1. Preheat oven to 180 C. 2. Cut pumpkin in half and scoop out seeds (an ice cream scoop works well for this). Place pumpkin halves cut side down in a baking dish and add ¼ inch water. Cover
with foil and bake for about 45 minutes, or until you can easily pierce the shell with a fork. Allow the pumpkins to cool enough that you can scoop out the flesh. 3. Place pumpkin flesh in a food processor or blender. Puree until smooth, adding some of the coconut milk if necessary to thin it out enough to blend. 4. When the puree is ready, add the rest of the coconut milk, eggs, honey and spices. 5. Add filling to pie crusts and bake at 180 C for 45-60 minutes. You might want to protect the pie crust with tin foil to prevent it catching around the edges. Pumpkin Bars ½ cup gluten-free flour 1tsp cinnamon ¼tsp pumpkin pie spice (see below) ½tsp baking powder (gluten-free if necessary) ¼tsp bicarbonate of soda ¼tsp rock or sea salt 1 organic egg 5tbs brown sugar (for a sugar-free version, you can use xylitol) ½ cup canned pumpkin (or cooked, pureed pumpkin) 2tbs rice or almond milk 2tbs coconut oil ½tsp pure vanilla extract 1. Preheat oven to 180 C. 2. Combine dry ingredients, then add in wet ingredients. 3. Spread into an oiled 7 5 baking tray (or double the recipe for an 8 8 tray) and cook for 14-15 minutes. 4. Let the tray cool for at least ten minutes before cutting into squares. 5. If you wish you can add a layer of icing on top try a cream cheese frosting that you might use on a carrot cake
Chocolate Pumpkin Digestives 1½ cups gluten-free flour ½ cup ground almonds ½tsp baking powder ½tsp bicarbonate of soda 2tbs brown sugar 3tbs vegetable oil 2tbs raw natural honey 2tbs pumpkin puree 100g dark chocolate, chopped 1. Preheat oven to 190 C 2. Mix dry ingredients in a medium mixing bowl. Stir in oil, honey and pumpkin puree until the mixture comes together into a soft dough (add more flour if the mixture is too wet). Briefly knead with a little flour. 3. Roll out sandwiched between 2 sheets of baking paper until about 0.5cm thick. Cut into circles or any shape you choose. Transfer to two lined baking trays, leaving 1-2cm between each biscuit (they don't spread much). 4. Bake for about 14-16 minutes or until golden brown. Cool on the tray. Leave the cooled biscuits on the baking paper so that it is easier to clear up after you have covered them in chocolate. 5. Melt chocolate in a bowl set over hot water. Use a teaspoon to either drizzle chocolate artistically or just use the back of the spoon to spread chocolate over one side of each biscuit. Leave to set for an hour or two. 6. Keep in an airtight container.
Pumpkin pie spice Makes enough to fill a standard 2oz spice jar. If you don t want to make your own spice you can use ground mixed spice (allspice) in your recipes 4tbs ground cinnamon 4tsp ground nutmeg 4tsp ground ginger 3tsp ground cloves 1. Place all ingredients in a bowl 2. Stir well to combine 3. Store in an air-tight container
Sweet pumpkin loaf 1½ cups pumpkin puree 4½oz organic, unsalted butter 6oz light muscovado sugar 2 eggs, beaten 8oz gluten-free flour 1½tsp baking powder ½tsp sea or rock salt 1tsp mixed spice (or pumpkin spice mix above) 2½oz pumpkin seeds (or pumpkin and sunflower seed mixture) 1. Preheat the oven to 160 C 2. Grease a 2lb loaf tin or a 6 x8 baking tray 3. Cream the butter and sugar until pale & fluffy. Beat in the eggs a little at a time. Stir in the pumpkin puree 4. Sieve the remaining dry ingredients together and fold into the wet mixture 5. Fold in the seeds 6. Pour mixture into prepared tin and bake for 50-90mins (depends how deep your tin is) until a skewer inserted into the middle comes out clean 7. Let the loaf cool for a few minutes and then turn out of the tin and finish cooling on a wire wrack
Pumpkin Snickerdoodles Cookies: ½ cup coconut oil or organic, unsalted butter ¾ cup granulated sweetener or demerara sugar 1 large egg ½ cup pumpkin puree ½tsp pure vanilla extract 2 cups gluten-free flour 1tsp ground cinnamon ½tsp ground nutmeg ½tsp ground ginger ¾tsp bicarbonate of soda ½tsp sea salt Cinnamon Coating: ½ cup granulated sweetener (or demerara sugar) 1tsp ground cinnamon ¼tsp ground nutmeg 1. Preheat oven to 180 C 2. Combine cinnamon coating ingredients and set aside 3. Add flour, spices, bicarbonate of soda and salt to a medium bowl; set aside 4. Melt coconut oil (or butter) in a pan over low heat to melt without heating. Place in a bowl. 4. Add sweetener (or sugar) and egg and beat well. Add pumpkin puree and vanilla; mix well. Add dried cookie ingredients to wet and mix until they are combined - do not over mix. 5. Use a spoon to scoop a small amount of mixture into hands, roll into a ball, drop in cinnamon sugar topping and roll to coat. Place on baking tray about 2 inches apart. Flatten slightly 6. Bake in preheated oven for about 10 minutes, or until slightly golden brown 7. Allow to cool about 5 minutes before removing from tray and placing on a cooling rack
Smoothies Cinnamon Pumpkin Smoothie ½ cup water ½ cup cooked pumpkin ½ small banana 2 tablespoons avocado flesh ½tsp cinnamon ¼ cup ice 1. Add all ingredients to your liquidiser in the order listed 2. Blend until smooth Pumpkin Pie in a Glass Smoothie ¾ cup pumpkin puree (fresh or tinned) 1½ cups almond or rice milk 2 cups ice cubes ½tsp pumpkin pie spice (or to taste) 1tsp ground cinnamon 1tsp vanilla extract 1tbs blackstrap molasses pinch of stevia or 1-2tbs real maple syrup/honey (to taste) 1. Place all ingredients in a blender 2. Blend until thick and creamy (The key to super creamy milkshakes when you don t use ice cream is the blending - blend it a lot; blend it until you think it s mixed enough, then blend it some more)
Pumpkin-Cranberry Smoothie 1 cup rice or almond milk ½ cup fresh pumpkin puree ¼ cup frozen fresh cranberries (or raspberries) ¼ cup raw, soaked cashews (use equal amount of plain Greek yogurt for a nut free option) 1 small apple, chunked ½ orange, peeled 2 tablespoons coconut cream (the fat at the top of a tin of full-fat coconut milk) or coconut oil ¾tsp cinnamon 5-10 drops stevia liquid (or honey/maple syrup) to taste 1. Place all ingredients in a high powered blender 2. Blitz until smooth
Breads: Pumpkin rolls 1 cup lukewarm water 2 ¼tsp (1 package) instant yeast 1tbs honey 3¼ cups (14oz) gluten-free bread flour ½ cup pumpkin puree 1tsp salt 2tbs butter, room temperature 1. Combine water, yeast and honey in bowl of food mixer fitted with dough hook attachment; set aside until foamy, about 10 minutes 2. Add flour and pumpkin puree. Knead at low speed until dough starts becoming elastic, about 5 minutes. This is a very soft dough and may still be a little bit sticky. Add salt and butter and continue kneading until dough is silky, shiny, and elastic, about 5 minutes longer. 3. Form dough into ball, drizzle with a little olive oil, and put back in bowl. Cover bowl with plastic wrap and set aside to rise until doubled, about 50 minutes 4. Adjust oven rack to middle position, preheat oven to 180 C and sprinkle some cornmeal on baking sheet 5. Flour work surface and knead dough briefly 6. Divide dough into 15 pieces. Form each piece into a ball and place onto prepared baking sheet 7. Cover with plastic wrap and set aside until buns are doubled, about 30 minutes 8. Bake until nicely browned, about 30 minutes 9. Remove to a wire rack to cool
Soft Pumpkin Pretzels 1¼ cup warm water plus up to ¼ cup more as needed 1tsp unbleached granulated sugar 1 package active dry yeast 1 cup pumpkin puree 1 teaspoon salt 4 cups gluten-free bread flour 1tsp olive oil sea/rock salt, sesame seeds and pumpkin seeds for garnish For Boiling 8 cups water 2tbs baking soda 1. In a big bowl dissolve the sugar in 1¼ cups warm-to-the-touch water. Add the yeast and let sit a few minutes until the yeast blooms. 2. Stir in the pumpkin puree. 3. Stir in the flour and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together. 4. Hand knead for ten minutes (or five minutes in a mixer with a dough hook 5. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film. Cover with a towel and let rise in a warm place until doubled in size - about 50 minutes 6. Preheat oven to 245 C 7. Once the dough has risen, bring 8 cups of water to a boil with the baking soda, in a pot with high sides (the water will foam up once the pretzels are added) 8. Divide the dough into six pieces 9. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place 10. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute 11. Place on a greased baking tray and lightly blot off any foam with paper towel 12. Quickly sprinkle with seeds and salt so they stick to the moist dough 13. Bake for 15-25 minutes, until deeply browned on top