Image @ http://desktop.qkype.com

Image @ http://desktop.qkype.com

“Pumpkins are only good for soup.” That’s what I heard a Dad tell his toddler in the supermarket last week. Little did he know he was standing next to a food blogger and I was thinking how wrong can he be!!!! On top of this I’ve had requests from my husband’s work colleagues who want ideas for this season vegetable.

So, this week I’m going to share some of the delicious recipes I am planning to cook with my pumpkin.

Today I’m starting by showing how you can use pumpkins to make sweet recipes – something that they do a lot in America.  They use pumpkin in cakes, scones and pies, adding ingredients like mixed spice and molasses or golden sryup to give the pumpkin a rich sweet flavour.

These sweet dishes require something called pumpkin puree, which in the US is sold in a can at their local supermarket. Since our average supermarket does not stock canned pumpkin I have learnt how to make pumpkin puree at home. I make it in a large batch which can then be frozen in portions to be used as and when needed.

Here is the recipe for pumpkin puree:

  1. Pre-heat the over to 180°c.
  2. Cut pumpkin in half and scoop out all the seeds.*
  3. Oil a large baking tray. (You may need two baking trays if you have a big pumpkin).
  4. Slice the pumpkin into large slices, approx 3 slices per pumpkin half and place in baking tray.
  5. Pop baking tray into oven and roast until pumpkin is soft, approx 40 mins, but this depends on the size of your pumpkin, check on your pumpkin while it is cooking and adjust timings accordingly.
  6. When the pumpkin flesh is soft remove from the oven and leave until cool enough to handle. Scoop pumpkin flesh away from the skin, remove as much skin as possible as it does not puree well.
  7. Place all the pumpkin in a food processor and blitz until smooth.

*You can wash these and roast them for a tasty snack.

For instructions that include step by step photos check out this website: ehow.com

Once you’ve got your pumpkin puree you can use it in a range of recipes. Tomorrow I will be posting my Pumpkin Parfait. For now check out these delicious Pumpkin Spiced Cupcakes at I Can Cook That.

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5 Responses to Pumpkins

  1. Audrey Naylor says:

    I love those little miniature pumpkins you can just roast whole with a joint. I’ve recently been given a 2nd hand ramoska by my mum, who found it confusing. But it is a great little oven, and would be useful for throwing in a few pumpkin slices to roast without heating up the whole oven. They are only purchasable from Lakeland. I use mine a lot, especially as there are just two of us. It’s not temperature controlled, but like having a Gas 6 mini oven – good for wedge potatoes as well and takes the same time as the oven but heats up less space and I am hoping saves energy. I do cook-in-oven things in it like breaded fish too. It’s good for browning the top of a cottage pie. But the lid is a very dangerous object – keep it out of reach.

  2. Pingback: Pumpkin Puree |

  3. jen says:

    You must put your pumpkin soup recipe from uni on here as that was yummy (and I’ve made a version of it since)

  4. Pingback: Sweet Pumpkin Recipes |

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