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
Fed up with Pumpkin soup and can’t be bothered to make pumpkin pie? Then try this, it’s spicy and it’s great for vegetarians too…
- 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
1. To begin spread the pumpkin seeds on a baking tray and roast in a very low oven, turning occasionally, for 15-30 minutes, or until golden.
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 and the team at Jessups Farm
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!”
Posted by sarabb on October 6, 2009 at 7:21pm
try this one spicey pumpkin and coconut soup about half a pumpkin - more if you wish garlic 1 or 2 cloves onion 1 red chillie 1 or 2 celery a stick or 2 if you have any 1or 2 potatoes a carton or tin of coconut milk or cream 1 or 2 tsps cumin chicken or veg stock water enough to cover the other stuff seasoning as desired a bit of oil of some kind to sweat the onions and garlic chop and sweat the onions garlic and celery add the cumin and chopped chillie , stir around a bit after 5 mins or so add chopped up pumpkin flesh and spuds just cover with stock and water cook gently until it all goes soft ,taste for seasoning mash or even better ,whizz and add the coconut milk at the end . easy and delicious garnish with a bit of green herb e g coriander or parsley enjoy with hot bread of any type of cooking