Pumpkin recipes: Four delicious recipes YOU can make with your leftover pumpkins
Gordon Ramsay creates a pumpkin and black truffle risotto
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
Whether you’ve been carving pumpkins or simply take a trip to the pumpkin patch for the sake of it, don’t let pumpkins go to waste! Roughly 13 million pumpkins will go to waste in the UK alone as a result of Halloween, as a lot of people don’t know that pumpkin is edible (and delicious!). Express.co.uk spoke to Wren Kitchens to find out the best four recipes to use up your pumpkins.
In October, pumpkins are absolutely everywhere!
This year, as well as making your pumpkins into a spooky Jack-O-Lantern, why not also use them to create delicious autumnal meals?
Pumpkins aren’t just great for carving at Halloween, they’re extremely healthy and could be eaten all year round if you like.
The experts at Wren Kitchens said: “Pumpkins are rich in antioxidants, minerals and vitamins meaning they’re a great option to get your family eating healthy whilst not having to sacrifice on taste.
“Pumpkins are also relatively inexpensive, meaning they’re a great, cost-effective way of feeding the family. “
These four recipes are super simple and easy to put together, making them a great option for a midweek meal and the perfect solution for when you have leftovers after a carving session.
To make pumpkin soup, you need:
- Half a pumpkin
- 1 pint of vegetable stock
- 350ml pint of water
- 3 garlic Cloves
- 1 onion
- 50ml cream
- Salt and pepper
In a large pot, add your stock and water and bring to a light boil. Add in your peeled pumpkin, roughly chopped onion and garlic.
Bring to a full boil for 15 minutes or until your pumpkin is very soft.
You can now blend your soup to the desired consistency.
If you like your soup on the thicker side, blend for a short amount of time and then use a potato masher until your soup is just how you like it.
Finish it off with your cream, salt, and pepper to taste and enjoy this hearty dish.
Creamy pumpkin pasta
To make pumpkin pasta you need:
- 350g of pureed pumpkin
- 1 onion
- 1 red pepper
- 1 tin of chopped tomatoes
- 3 cloves of garlic
- 500g pasta
- Salt, pepper, cinnamon and paprika
- Balsamic Vinegar
In a large pan add your olive oil and fry off your diced onion and red pepper along with your garlic.
Once your onions have browned, add in your tin of chopped tomatoes, and bring to a simmer.
At this point, add your pasta into a pan of salted boiling water.
Once your sauce has been simmering for five minutes add your pinch of salt, pepper, paprika and cinnamon and stir.
Once stirred in, it’s time for the main ingredient: the pumpkin. Stir in your pumpkin puree until the sauce has become a deep orange colour.
Carefully transfer into a blender and lightly blend your sauce.
Add in a teaspoon of butter and an optional splash of balsamic vinegar and blend once again.
Once your pasta is ready, transfer it into your pan and add your pumpkin sauce.
Try to save a small amount of pasta water and add this into the mix to make your sauce even creamier. Add cheese and this family dish is ready to serve!
Roasted pumpkin skewers
To make pumpkin skewers, you need:
1 small pumpkin
2 red peppers
2 chicken breasts/500g tofu
Salt, pepper and paprika
Roughly chop your pumpkin into small cubes and place it on a roasting tin. Drizzle in olive oil and season with all listed seasonings.
Place into the oven for 20 minutes at 180 degrees.
Cut your chicken/tofu into cubes and fry off in a pan with olive oil and again season with all listed seasonings.
You don’t want to cook all the way through so only fry for two to three minutes. Leave to the side.
Chop your peppers so that they are ready to be skewered once the pumpkin has been in the oven for 20 minutes.
When all of your components are ready you can take your skewers and begin to construct. If desired, you can add halloumi for a salty tangy.
Place skewers on a baking tray and drizzle with a touch more olive oil and more seasoning. Put into the oven for 20 mins at 180 degrees. Serve with rice and enjoy.
Pumpkin banana brunch pancakes
To make pumpkin and banana pancakes, you need:
- 350g pureed pumpkin
- 2 mashed bananas
- 5 eggs
- 1 tbsp honey
- 2 tsp cinnamon
- 150g plain flour
This is a super simple weekend brunch recipe that can be enjoyed by the whole family. What’s better – it’s really healthy!
Put all of your wet ingredients into a large bowl and whisk until combined.
Then you can slowly add your flour and cinnamon slowly to make sure there are no lumps in the batter.
Try not to over-whisk as this will make your batter too liquid.
Next, put a small amount of butter into a pan and make your pancakes!
You can choose to do lots of tiny pancakes or a few big ones. The choice is yours.
Flip when the bottom has cooked but be careful not to burn.
Source: Read Full Article