5 Halloween Pumpkin Recipes
It’s not long ‘til spook night. I love hollowing out a pumpkin as much as the next guy, but here’s a confession for you: I discard the inside of the pumpkin when I’m done. I’m sure I’m not alone here.
The problem is a combination of laziness and lack of inspiration. Pumpkin’s just not something I think to cook with. Again, I’m sure I’m not alone. Do you go sweet? Do you go savoury? Well, that got me to thinking about new recipes Mrs Alex might like to make with what we’d normally chuck away.
So I consulted with her, and we had a little scout around based on our thinking, and it’s not all just pumpkin pies out there, people. Nope, there’s much more to pumpkins than that. Here are some delicious looking recipes we’ll be trying out and urge you to try them too.
We’ll get to what’s really exciting about this recipe in a second, but for now, consider this: when you make risotto you probably make mushroom risotto or something similar. I’m told pumpkin makes for an excellent risotto ingredient, and you know what? I’m compelled to try it. I did say we’d get to the great bit. In this case it’s the crispy sage leaves. You just need some oil heated to a high temperature. Drop the leaves in for a few seconds and you’ve got something aromatic and special.
Alright, so I wasn’t crazy about this idea when I first considered it because I’m a carnivore, but I’m warming to the idea now. 2011 was the year I experimented with new flavours – that’s to say flavours that aren’t necessarily new, per say, but new to this creature of habit. I reckon this is a pretty healthy alternative to your ordinary tikka masala too.
I know. When you think pumpkin you don’t immediately think chicken, nor do you immediately think pie, but once you add the word pie, the whole thing suddenly sounds all the more tasty. At least it does for me. So why not make this a creamy one?
I did say it wasn’t all about pumpkin pie, but if you’re going to do it you may as well do it well. For this we must turn to Mr Oliver. Jamie actually uses squash here but you can just as easily use your pumpkin, since they’re very similar. I think serving warm with a dollop of whipped cream or ice cream is essential.
Roasted Pumpkin Soup with Melting Cheese
It doesn’t get a lot easier than this. For this you’ll need to cut the inside of your pumpkin into chunks, rather than scooping out a mulch, so be aware of that if you want to make this recipe. The tip here is to pass what you blend through a sieve because pumpkin is very fibrous. Happy pumpkin soup making.
Photography by The_Girl, Lachlan Hardy and pbody
I love making pumpkin scones.I stew the flesh and drain well.
Make a sweet scone mix and add a big tbsp of pumpkin then add milk (maybe a bit less)
to combine the mix.Roll dough and cut out as usual.
After they have been cooked I sprinkle the top with castor sugar and leave to cool.
Delicious with butter and jam…..Go on give it a try
Nicky, that sounds like a great recipe! I’m going to have to try to make it and bring some into the office. Thanks for the suggestion!
This Risotto looks so delicious… to be honest I have never eaten a pumpkin in my entire life… how silly, but I have a pumpkin fear… I would deffinetly try the risotto though. Thanks for the great post!