Using the middle of a Halloween pumpkin

halloween.jpg After you have painfully taken the middle from the pumpkin and made the face which  seems to have taken you  ages and the knife was never sharp enough!…What next? It seems such a waste to throw away the flesh and you can even use the seeds for my recipe for pumpkin seeds …nothing wasted.

Pumpkin soup with cinnamon cream


2tbs olive oil

1 onion finaly chopped

750g/1lb 10oz pumpkin

1 carrot

4cm/1 inch fresh ginger grated

half tsp cinmnamon

1tbs ground corriander

700ml/1 and qtr pts vegetable stock

300ml/half pint milk

2tbs semilina

salt and pepper

For the cinnamon cream

100ml/double cream

1tsp grated orange zest

1tsp ground cinnamon


  • In a heavy bottomed pan,heat the olive oil and fry the onion over a medium heat until golden.Add the squash,carrot,ginger,cinnamon and coriander.

  • Saute over a medium heat ,stirring for 5 – 8 minutes until the vegetables are browned.

  • Add the stock and milk,and bring to the boil.Reduce the heat to medium,stir in the semolina and cook stirring for 30 – 35 minutes until the vegetables are tender.Blend until smooth in a blender or processor.Season.

  • For the cinnamon cream,lightly whisk together the cream,orange zest,and cinnamon until the mixture forms soft peaks.

  • Serve the soup hot ,topped with a spoonful of cinnamon cream.

Roast pumpkin seeds


100g/4oz pumpkin seeds

qtr tsp celery salt

qtr tsp salt

qtr tsp freshly ground pepper

qtr tsp paprika

1tsp vegetable oil.


  • Simplicity itself…..Heat a frying pan.
  • Brush with a very small amount of oil, then add the pumpkin seeds. They will expand and brown fairly quickly
  • When this is done, place them in a bowl and add the salt, celery salt, freshly ground black pepper and paprika. This is delicious if the pumpkin seeds are reasonably fresh.

Pumpkin pasta with rosemary

340g/12oz pasta such as conchiglie (large shells)
1 small pumpkin
2 sprigs rosemary
1 clove garlic
1 shallot
140ml/5fl oz carton double cream
1 tsp Dijon mustard
2 tsp chopped flatleaf parsley
30-55g/1-2oz butter
150ml/¼ pint white wine
½lemon, juice only
salt and freshly ground black pepper
grated parmesan, to serve


  • Preheat the oven 190C/375F/Gas 5.

  • Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet.

  • Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.

  • Place in the oven and cook for 45 minutes.

  • Cook the pasta in plenty of salted boiling water as per instructions.

  • Chop the garlic and shallot, gently pan-fry in the butter for about 1 minute.

  • Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes.

  • Add the lemon juice, seasoning, cream and finally the parsley.

  • Drain off the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl.

  • Pour over the sauce and mix together. Check seasoning. Serve in a bowl with the parmesan cheese over the top.

Spiced pumpkin marmalade


The bright orange colour and warm flavour of this marmalade is guarenteed to banish the winter blues.

900g/2lb oranges washed and halved

450g/1lb lemons,halved and thinly sliced pips reserved.

2cinnamon sticks

2.5cm/1in fresh ginger peeled and thinly sliced

qtr tsp grated nutmeg

1.75 litres/3pints water.


  • Squeeze the juice from the oranges and pour intop a preserving pan.Remove the white membranes and reserve with the pips.

  • Thinly slice the orange rind and place in the pan,along with the sliced lemons.Tie the orange and lemon pips and membranes in a muslin bag with the spices and add to the pan with the water.Bring to the boil,then cover and simmer for about 1 hour.

  • Add the pumpkin to the pan and continue cooking for about 1 – 1and a half hours.Remove the muslin bag.Leave to cool then squeeze over the pan.

  • Stir in the sugar over a low heat until completly dissolved.Bring to the boil then boil rapidly for 15 minutes or until the marmalade is thick or reached setting point.Stir once or twice so marmalade does not stick to the pan.

  • Remove the pan from the heat and skim off any scum.Leave to cool for 5 minutes,then stir and pour into warm jars and seal.

Pumpkin,almond and apricot chutney


Coriander and turmeric add a slightly spicy touch to this lovely chutney.

2lb pumpkin (can use butternut squash)

400g/14oz golden granulated sugar

600ml/1pint cider vinegar

2onions chopped

225g/8oz ready to eat dried apricots quartered

finely grated rind and juice of 1 orange

2.5ml/half tsp turmeric

15ml/1tbs coriander seeds

15ml/1tbs salt

115/40z flaked almonds (optional)


  • Scoop out the middle of the pumpkin and take out the seeds and cut flesh into qtr inch cubes

  • Put the sugar and vinegar into the preserving pan and heat gently,stirring occasionally until the sugar has dissolved.

  • Add the pumpkin,onions,apricots,orange rind and juice,turmeric,coriander seeds and salt to the preserving pan.Bring the mixture slowly to the boil.

  • Reduce the heat and simmer gently for 45 – 50 minutes stirring frequently towards the end of cooking time,until; the chutney is reduced to a thick consistency and no excess liquid remains.Stir in the flaked almonds if used.

  • Spoon the chutney into warmed sterilised jars,cover and seal.Store in a cool place and allow to mature for a month.Use withing 2 years.Once opened keep in a fridge and eat within 2 months.



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