Whether your pumpkins are currently carved masterpieces ready and waiting to spook trick or treaters when night falls or, like mine, sat untouched in all of their wonky, homegrown glory, I hope that you enjoy both making and devouring these pumpkin recipes in the next few days…
Step one – Preheat your air fryer to 190 C (or preheat oven to 200 degrees/ 180 degrees fan)
Step two – In a food processor or pestle and mortar, crush the pecans, pumpkin seeds, brown sugar and ground cinnamon until it represents a course dust
Step three – Toss the pumpkin in the oil and add a tiny pinch of salt and place in the airfryer/ on a baking tray in the oven
Step four – Cook for approximately 14-18 minutes, flipping the slices halfway through. Cook until they’re tender and have some good colour at the edges
Step five – Add an extra tbsp of sugar to the pumpkin slices and return to cook for 2-3 minutes until caramelised
Step six – To serve, drench the cooked pumpkin in the pecan dust and serve with the Greek yoghurt drizzled with the maple syrup. (If you don’t have maple syrup, add an extra tbsp of sugar to the pecan dust!)
This recipe is based on this BBC Good Food recipe but I’ve adapted it slightly because there was no double cream in the fridge. I used a small tub of Original Philadelphia instead – my go-to secret ingredient for so many hearty soups at this time of year!
Step one – Put the onion, carrots, garlic bay leaf, butter and olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
Step two – Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer and cook for a further 40 minutes until the pumpkin is really tender.
Step three – Pick out the bay leaf and blend the soup until smooth (I use the thermomix but a hand blender works well too)
Step four – Add the cream cheese and a little more stock if the soup is on the thick side. Season to suit your tastebuds!
Step five – Ladle the soup into bowls and serve with a swirl of cream cheese. Option to top with toasted pumpkin seeds (see method in additional pumpkin ideas below)
If you know me, you know that pasta is my ultimate comfort food. With that in mind, this recipe by Esther Clark on BBC Good Food is an instant win in the Millen-Gordon household.
Step one – Heat the oil in a large pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
Step two – In a separate pan, cook the pumpkin in boiling salted water for 10 minutes (or until tender when pierced with a knife.) Drain and tip into a blender (or use a hand blender). Blitz with the onions and milk until completely smooth (add the milk gradually until the mixture resembles that of a smooth paste). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
Step three – Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Hello lovely one!!!
We might be pulling out our one piece and hitting the beach, but that has never ment that you cannot enjoy a pumpkin dish!!
My favourite is pumpkin with gnocchi and sage in burnt butter. Enjoy your white Christmas while we, in Australia, frizzle and fry.