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For all of these recipes winter squash are counted as "pumpkin". Winter squash (eg Crown Prince, butternut) are superior in flavour to most orange pumpkins. Marrow will also cook as well as squash, but may be more watery, less orange and more bland in flavour.
Pumpkin can be stored in a cool, place for a few months,
but this depends on the variety . Pumpkin puree (recipe below) can
be frozen for
long-term storage. If you want to save seeds for growing
separate them and lay them flat on a sheet of kitchen tissue.
Allow to dry
for a day then store in a paper bag or envelope in a dry
place.Pumpkin seeds are also delicious roasted in a little oil and
As a vegetable
Peel pumpkin and remove seeds. Dice the pumpkin flesh into approx
cubes. Steam until soft or microwave for a few minutes, depending
on the size of portion and power of microwave. Do not add extra
Delicious roasted along with other vegetables, including
parsnips, potatoes, sweet potatoes etc. Better if peeled first and
roasted with garlic and oil.
Easy method without peeling
Cut the pumpkin or squash into large pieces. Do not peel.
in a oven dish with a lid. Do not add water. Roast in an oven @
160-180˚C until the
flesh is soft. Microwave cooking also works. Scoop out cooked
flesh with a spoon to discard the skin if you prefer. This cooked
flesh (puree) can be frozen and stored, blended into a soup or
eaten immediately. The cooked flesh is the ideal ingredient for
scones, pancakes, pies and many other recipes. Cooked pumpkin
flesh is the equivalent of "canned" pumpkin sold in shops and used
in recipes, especially North America.
Spicy pumpkin soup
2 tablespoons cooking oil.
1 large onion and 2 cloves garlic chopped
1 1/2 cups stock, more water may be needed depending on taste and how watery the pumpkin is
half cup of split red lentils and/or pearl barley if a thicker soup preferred
3 cups pumpkin puree or chunks of diced pumpkin
teaspoon your preferred spices. I suggest turmeric (1 teaspoon or more), coriander, curry powder and chilli powder (according to taste)
1. Heat oil in a large saucepan over medium heat, add onion,
garlic and cook
for 2 minutes.
2. Add the spices, stock, lentils and pumpkin. Simmer gently until mixture boils.
3. Simmer until soft, eat or blend if your prefer a smooth soup.
Peel pumpkin and remove seeds. Dice the pumpkin flesh then cook
it - either
roast as outlined above, stew in a saucepan until soft or
microwave (no added water). Then blend with a food mixer or hand
Pumpkin puree can be frozen in 300 ml (half-pint) portions for
later use in pies or soup.
Pumpkin Scones - see this link
pumpkin puree (see other recipe)
50g + 15 ml (1 tbsp) plain flour
2 large eggs
1.25 ml (one quarter teaspoon ) sugar
1.25 ml salt
pepper to taste
vegetable oil for frying
In a medium bowl mix flour, eggs, sugar , salt and pepper to a
very thick batter. Add to mashed pumpkin and mix very well. Taste
Heat 60 ml oil in a heavy frying pan over a medium heat. Fry pumpkin mixture tablespoons, flattening each after adding it, for about 2 minutes or until golden brown on each side. Turn carefully using slotted spatulas. Transfer to paper towels to drain. Continue making pancakes, adding more oil to pan if necessary. Serve hot or at room temperature.
2-3 garlic cloves
500 g pumpkin flesh diced
spices - turmeric, coriander, cumin, chilli, paprika or curry powder according to taste
packet of tomato passata or tinned copped tomatoes and tomato puree
half cup split red lentils
can of chickpeas, drained
In a large saucepan heat the oil and fry the onion and garlic for
2 minutes. Add the spices according to taste and stir well for a
minute. Add half the tomato passata or chopped tomatoes then the
remaining ingredients. Bring to the boil, then simmer until
lentils and pumpkin cooked. Use the remaining tomato juice or
passata to get the moisture level correct so it is not too dry or
Serve with raita made by grating a cucumber into natural yogurt
and rice or nan bread.
Pumpkin and beans
Diced peeled pumpkin chunks, cook by boiling or microwaving. Sprinkle cooked pumpkin with chopped or dried dill leaf. Add a can of heated black-eyed beans or butter beans and a squirt of tomato puree and serve.
Cook risotto rice,
following instructions on the packet with chopped onion and
stock. Meanwhile dice pumpkin into small chunks about 2-3 cm
long. When you have added half of the stock to the risotto add
pumpkin and dill leaf with the rest of the stock. Continue
cooking until the liquid has been absorbed, then fold in Parmesan
cheese. Cooked bacon can be added when serving.
4 oz short crust pastry
half-pint pumpkin puree
2 oz sugar
a grating of nutmeg
1 tsp ground cinnamon
Make the pastry and line a flan ring or pie plate with it. Beat the eggs ; add the milk, sugar, flavourings and pumpkin puree. Stir well and pour into the pie shell. Bake in a very hot oven (mark 8, 4500 F ,2300C) for 15 minutes, then finish cooking in a moderate oven ( mark 4 , 3500 F ,1800C) for at least 20- 25 minutes, or until filling is set. Allow to cool before eating. May be served with cream and stored in fridge.
Pumpkin Jam or Marmalade
3 pounds of pumpkin, peeled and diced
grated rind and juice of 3 lemons and/or oranges
3 pounds of sugar
Boil the pumpkin until it is tender, drain well and mash
thoroughly. Add the grated lemon rinds and juice and put it
all into a saucepan and bring to the boil. Add sugar and
stir until dissolved. Boil for 20
minutes or until thick and pour into sterile jars.
This is quite
runny marmalade, so use pectin if you want it more jelly-like.
Spicy Pumpkin Chutney
4 tubs (1kg) cooked pumpkin. A dense winter squash (eg butternut)
will be better than a watery Halloween pumpkin. I cook this by
placing in an ovenproof dish with lid and baking at 180˚C until
the flesh is soft. I then scoop out the flesh with a spoon.
2 large cooking apples, peeled, cored and chopped
1-2 large onions, chopped
1-2 sweet red peppers, chopped
1-2 cloves of garlic, chopped
2 tablespoons ginger root, grated finely
2 teaspoon turmeric
1 teaspoon chilli powder, (or to taste)
1 teaspoon mustard powder
approx. 500 ml vinegar - adjust this according to how watery the pumpkin is to get the right consistency. I use some of the vinegar to rinse out the food processor after chopping ingredients, add more vinegar if the mixture is too thick.
Place clean jars and their lids in an oven at 100˚C to sterilise.
Place all the ingredients into a large saucepan, bring to the boil and then simmer for 15 minutes until the apple cooks and the mixture thickens.
Funnel into the sterile jars and tighten lids. Wear heavy duty rubber gloves to handle these.
Link to information about how my special pumpkin recipe
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