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Post by Plocket on Oct 6, 2006 15:28:17 GMT
We've been given what seems like a ton of pumpkin (just a part of our neighbours GIANT pumpkin) and I've made some individual pumpkin pies - they are cooking at the moment! But I've still got 6lbs of pumpkin, already peeled and pipped, left over and I have no idea what to do with it. Has anyone got any nice tasty suggestions because I really don't want to waste it.
Many thanks.
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Post by sleepysunday on Oct 6, 2006 15:30:19 GMT
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Post by Plocket on Oct 6, 2006 16:22:30 GMT
Thanks Sleepy, I did find that link but would prefer tried and tested recipes! The pies I've just cooked are delicious btw!!!
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Post by beejay on Oct 6, 2006 17:08:56 GMT
I've made a very nice pumpkin soup (Delia I think) in the past. Will fish it out if you want. Also have recipes for a couple of pumpkin cakes. Pumpkin mash is delicious, on its own or mixed with potato. Then there are these:
Bacon & Pumpkin Pasta
Quick, delicious & easy.
3 tbsp olive oil
140gr pancetta or chopped bacon
1 small onion thinly sliced
25gr butter
500gr pumpkin peeled, deseeded & diced
20gr fresh sage
400gr pasta
25gr grated parmesan
Cook pancetta in 1tblsp oil for few minutes. Add rest of oil & onion & cook 5mins til onion soft & pancetta crispy. Stir in butter & add pumpkin & sage. Cover & cook for 6-8mins stirring occasionally until pumpkin just soft. Add cooked pasta & parmesan. Stir & serve with extra parmesan if required.
Red Lamb Curry with Pumpkin & Coconut
15ml oil
600g cubed leg of lamb
225g chopped red onion
125g creamed coconut
10ml red Thai curry paste
2.5cm peeled & chopped fresh root ginger
225g peeled pumpkin
60ml mango chutney
Fry lamb over high heat until browned. Add onion & fry for 5-10 min until softened. Pour 600ml boiling water onto coconut & leave til' dissolved. Add curry paste & ginger to pan & cook for further 1-2 mins. Add coconut liquid, bring to boil & simmer for 30mins. Cut pumpkin into thin wedges & stir into pan with chutney & simmer for further 30 mins or til tender.Garnish with basil & fried red onion rings.
There are some recipes in this month's Good Food mag but I've not tried them.
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Post by Plocket on Oct 6, 2006 17:47:19 GMT
Ooooooh both those sound delicious Beejay - thank you! I don't have a rack of lamb handy but I could do the pasta on Sunday night.
Do you know whether I can store pumpkin? Whether it can be frozen, and if so how?
Ta! Px
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Post by sleepysunday on Oct 6, 2006 18:29:17 GMT
'
You are welcome Big P, however 'that link' is my site that I set up many years ago when learning HTML. Most of the recipes, if not all, were tried and tested by my wife.
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Post by Dr Bill on Oct 7, 2006 9:29:56 GMT
I've made a very nice pumpkin soup (Delia I think) in the past. Delia Smith's Winter Collection has Roast PUmpkin Soup with Melting Cheese. DEELISH!! |
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Post by beejay on Oct 7, 2006 16:11:50 GMT
Plocket, I've only ever frozen pumpkin puree/mash which is very easy & then either used it as it is or in a cake recipe, tho' I guess you could also use it in soup. Usually store pumpkins whole until I use them. In fact, have just used the last from last year!
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Post by Deleted on Oct 7, 2006 16:46:39 GMT
I have a soup recipe which is from the New Covent Garden Soup Company's book, I've made it before and it's very tasty, think we had it on Bonfire Night last year!!
1oz Butter
1 Onion chopped
8oz Potato
2lb Pumpkin
8oz Carrots
2pints veg stock
1/4 pint milk or single cream
Demerara Sugar to taste
Grated Nutmeg to taste
Salt and Pepper
Melt the butter and cook onion gently for 5 minuted in a covered saucepan without colouring it, add the potato,pumpkin, carrots and veg stock. Season well with Salt and Pepper, nutmeg and I think I used about a dessert spoon of Demerara Sugar( it just brings out the sweetness of the pumpkin). Cover and bring to the boil and then simmer for about 20 minutes until the vegetables are tender. Once cooked let it cool slightly before liquidising it, return it to the pan add the milk or cream and heat gently.
It's very nice with toasted bagette slices and Gruyere cheese sat ontop of it (as you would do for French Onion Soup)
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Post by Deleted on Oct 8, 2006 8:36:18 GMT
I would defintely recommend Pumpkin Soup too. Mine is just onion, garlic, water and black pepper. Yum!  |
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Post by Plocket on Oct 9, 2006 7:28:13 GMT
Thanks very much! I'll be giving them a go.
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Post by toonia on Oct 9, 2006 10:30:17 GMT
A very simple recipe from Good Housekeeping!
Roasted pumpkin with cumin
1.1kg pumpkin
150g butter
1/2 level tsp cumin seeds
salt & pepper
Cut pumpkin into wedges
put in roasting tin in a single layer
melt butter, add cumin and s & p, pour over pumpkin
cook 200°C, turn occasionally, 45-55 mins until very soft and golden brown.
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