Pumpkin recipes
We had a really good harvest of pumpkins. We planted just four small plants in the spring and by mid-October had ten lovely big orange fruits. Most we have given away as gifts to friends who visited from London but some we kept, made lanterns with and also some nice tasty treats.
Roasted Pumpkin Seeds
A top treat after scooping out the indards of a pumpkin to make a spooky Halloween lantern or having made another pumpkin recipe. I saved all the seeds from two lanterns and two lots of pumpkin soup before I shoved the oven tray covered with fat juicy seeds into roast while I was cooking some fish at the same time.
- Wash & dry pumpkin seeds, having pulled them out of the sinewy orange pulp.
- Leave until you have enough to roast
- Spread over a large roasting tin and drizzle with olive oil, season with a good sprinkle of salt.
- Roast on a high heat for approx 10 minutes but keep checking they haven’t been burnt.
- Remove from oven
- Store in an air tight container
Easy Creamy French Pumpkin Soup
My french mother-in-law always brings us a pumpkin when she visits with my dad. She showed me the following recipe one year and I’ve been making it ever since as it is ’souper’ easy.
- Fry a sliced clove of garlic in butter in a large sauce pan
- Add diced, peeled pumpkin flesh (not the stringy stuff though)
- Cover with milk (sometimes if I have a bit of left over chicken stock I use this too)
- Boil for about 10-15 minutes
- Blend in the pan with a hand blender
- Season with salt and black pepper to taste.
November 1st, 2007 at 10:36 am
Those seeds are particularly yummy.