You have spent hours making your pumpkin lantern, broken nails and fought over the design but what do you do with all that leftover pumpkin? It is such a shame to go to waste so here are two great recipes for you to try:
Pumpkin soup is perfect for Halloween or bonfire night, lovely and warming with a touch of curry spice.
- 900g of pumpkin flesh, cut into cubes
- 1 large onion, chopped
- 1 large potato, peeled and cubed
- 1-2 cloves of garlic, crushed
- 1 flat teaspoon of mild curry powder
- 1 litre chicken or vegetable stock
- 1 tablespoon sunflower oil
Boil the pumpkin cubes in some water until nearly tender.
Sweat the chopped onion in the oil until transparent and add the crushed garlic, trying not to burn it. Mix in the curry spice and stir. Pour in the cooked pumpkin to the mixture. Add potato cubes, stock and salt and pepper.
Simmer until cooked and blend to a creamy consistency.
- 225g pumpkin flesh
- 2 eggs
- ½ tsp ginger
- ½ tsp cloves
- 125ml milk
- 100ml golden syrup
- 2 tbsp margarine
- 175g white flour
- 1 tsp baking powder
- ½ tsp cinnamon
Preheat oven to 200C/400F/gas mark 6. Steam the pumpkin flesh until tender then purée in a blender or food processor. Allow to cool
Mix together the eggs, milk, syrup and margarine, and mix with the pumpkin.
Combine flour, baking powder and spices and add these dry ingredients to the pumpkin mixture. Stir to mix, but don’t overmix.
Pour into muffin pans and bake for 18 to 20 minutes.