Hollowing out pumpkins to make spooky lanterns is a great pre-Halloween activity. But you also need some recipes for using up all that lovely pumpkin flesh you’ve hollowed out. These came from Lisa at Jessups Farm in Sussex, where they grow a huge range of squash, patty-pans, pumpkins, gourds, marrows and courgettes (among many other things).
Mum’s pumpkin and potato spicy side
- 2tbsp yellow dried split peas
- 100g potatoes
- 200g pumpkin flesh – Mum uses a Giant Atlantic pumpkin, but you can use any edible pumpkin
- 50g unsalted butter or better still ghee
- 1/2 teaspoon of each: mustard seeds, onion seeds, cumin seeds, sugar, and ground ginger
- 2 green chillis, chopped finely
- salt to taste
1. First soak the split peas overnight – though you could use tinned to save the soaking business!
2. Peel and dice the potatoes and pumpkin. Heat the butter or ghee and fry the pumpkin, then take out of the frying pan with a slotted spoon and set to one side.
3. In the remaining butter/ghee fry the mustard, onion and cumin seeds along with the ginger for about three minutes.
4. Add the split peas, potatoes, chopped green chillis, sugar and salt to the spices along with 150ml water and simmer until cooked – you may need to add a little more water than 150ml, see how it goes.
5. Finally add the pumpkin, mix thoroughly, and serve.
Spicy pumpkin soup with roasted pumpkin seeds
- 20g butter
- 1 onion, diced
- 1 clove garlic, finely chopped
- 800g pumpkin, peeled and diced into 3cm cubes – remove the pumpkin seeds, and toss in a little olive oil and salt
- 450ml good quality chicken or vegetable stock
- 1 tbsp white wine vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- black pepper
- 2 tbsp creme fraiche
- 2 tbsp warm milk
- sprig parsley
2. Then remove and put to one side.
3. Then melt the butter in a large pan and cook the onion and garlic gently until the onion softens.
4. Add the pumpkin, stock and 450ml of hot water then bring it all to the boil.
5. Simmer for around 15 mins until the vegetables are tender, and then add the vinegar and spices and season.
6. Remove from the heat, and use a hand blender to blend until smooth.
7. In a jug mix the creme fraiche with the milk.
8. Ladle the soup into bowls and garnish with a swirl of creme fraiche, roasted seeds and parsley.
Serve with warm crusty bread and enjoy!
Lisa, pictured here with her ‘team’, says don’t forget you can save your pumpkin seeds, and dry them and store them to plant them for next years crop. “Our Giant Atlantics this year were grown from seeds saved in 2006!”