Pumpkins are the most famous of all winter squashes and are commonly associated with Halloween. However this king of the vegetable patch is so versatile that the whole pumpkin can be used in the kitchen. Inside the hard outer skin is the sweet orange flesh which has a slight honey flavor to it, which once combined with a number of spices and herbs is almost divine in taste. The flesh can be used in a variety of ways, whether simply roasted as a vegetable, as a base flavor for pasta, soups, stews, curries, biriyanis, risotto etc or as a base for many desserts and puddings. You can not only use the flesh but also the seeds, which are great roasted and served with salads, in flapjacks, in granola or simply as a snack lightly flavored with spices. The hollowed out outer skin is not only good for making lanterns but can be used as a serving dish for a number of savory dishes.
Most Sweet dishes are made with a pureed pumpkin, you can buy this in cans from select number of supermarkets but making your own is so simple.
Take the pumpkin flesh and cut into cubes of similar size, place the cubes onto a large piece of foil and seal loosely to allow the pumpkin to steam while cooking. Place onto a roasting tray and cook in the oven at 180C/ gas mark 4 for about an hour or until soft. The length of cooking time will depend on the amount of pumpkin you have, 500g will require about an hour cooking time.
Once cooked, drain any excess liquid and pass through a sieve for a smooth puree.
Pumpkin Pie
A classic American pie, usually served during the fall and early winter season especially around Thanksgiving and Christmas.
500g (1 1/4 lb) pumpkin, cooked and pureed
1 (410g) tin evaporated milk
2 eggs, beaten
175g (6 oz) dark brown soft sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
500g Sweet shortcrust pastry
Roll out the sweet pastry and line a 20cm pie tin and bake blind for 15minutes at 180C/gas mark 4 until cooked and golden
Meanwhile beat the pumpkin with evaporated milk, eggs, sugar, cinnamon, ginger,
nutmeg and salt. Mix well. Pour into a prepared pie dish. Bake for 40
minutes at 150C/gas mark 2, it will puff up around the edges but still feel wobbly in the centre. Remove from the oven and cool. Serve either chilled or at room temperature with creme fraiche, whipped cream or just with pouring cream.
Pumpkin Cheesecake
18-20 Ginger Biscuits , finely crushed (about 2 cups)
1/4 cup
finely chopped pecans
1/4 cup
butter, melted
750g Cream Cheese, softened
3/4 cup
sugar, divide into 1/2cup and 1/4 cup
1 tsp vanilla extract
3
eggs
1 cup Pureed pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground cloves
Heat oven to 180C/ 170Cfan/ 350°F/ gas mark 4
Mix the biscuit crumbs, chopped nuts and butter until well combined, press the mix into the bottom of prepared 9-inch spring-form cake tin*. Use the back of a dessert spoon to level and really smooth the biscuit crust. Refrigerate to slightly set the biscuit crust
Beat together the cream cheese, 1/2 cup sugar and vanilla until well blended. Add eggs, one at a time, beating after each until just blended. Remove 1 cup plain batter and keep to one side (you only need to do this if you want a marbled effect cheesecake otherwise just proceed to the next step)
Meanwhile stir remaining sugar, pumpkin puree and all the spices into the remaining batter.
Spoon half the pumpkin batter onto the crust then top with spoonfuls of half the plain batter. Repeat layers and the swirl gently with a skewer or knife
Bake for 45 min. or until centre is almost set**. Cool completely and then refrigerate for at least 4 hours.
*To make it easier when handling cheesecake, you can line your cake tin with double foil, ensuring it extends over the sides and covers the whole cake tin, then proceed with the above method. Once your cheesecake has cooled you can use the foil handles to lift the cheesecake before cutting. The shape of your cheesecake depends on your choice of cake tin, I use both square and round for different occasions. **To check if a cheesecake is done, gently shake the pan. It will be set except for a small area in the centre that will be soft and jiggly. Never insert a knife into the cheesecake as you would with other baked cakes, as this will cause the cheesecake to crack during cooling.
Beat together the cream cheese, 1/2 cup sugar and vanilla until well blended. Add eggs, one at a time, beating after each until just blended. Remove 1 cup plain batter and keep to one side (you only need to do this if you want a marbled effect cheesecake otherwise just proceed to the next step)
Meanwhile stir remaining sugar, pumpkin puree and all the spices into the remaining batter.
Spoon half the pumpkin batter onto the crust then top with spoonfuls of half the plain batter. Repeat layers and the swirl gently with a skewer or knife
Bake for 45 min. or until centre is almost set**. Cool completely and then refrigerate for at least 4 hours.
*To make it easier when handling cheesecake, you can line your cake tin with double foil, ensuring it extends over the sides and covers the whole cake tin, then proceed with the above method. Once your cheesecake has cooled you can use the foil handles to lift the cheesecake before cutting. The shape of your cheesecake depends on your choice of cake tin, I use both square and round for different occasions. **To check if a cheesecake is done, gently shake the pan. It will be set except for a small area in the centre that will be soft and jiggly. Never insert a knife into the cheesecake as you would with other baked cakes, as this will cause the cheesecake to crack during cooling.
Here are a few other ideas for using Pumpkins
Pumpkin Risotto - make your basic risotto as per packet instructions with the addition of a pinch of saffron. Meanwhile roast cubed pumpkin with garlic and sage until just cooked. Add to the risotto during the last five minutes of cooking time along with cubed mozzarella, allow to stand for 5minutes. Serve sprinkled with pumpkin seeds.
You will need 500g of pumpkin to 225g of risotto rice and 125g mozzarella
Beef and Pumpkin Stew -Cook the beef in beef stock until tender, stir in handful of polenta and add diced potatoes and onions and cook for about 15minutes. Add in chunky cut pieces of carrot, pepper, celery, leeks and pumpkin simmer until the vegetables are tender. Stir in oregano and paprika during the last five minutes, Season and serve sprinkled with coriander. This is meant to be a chunky stew so try to cut your ingredients as such.
Pumpkin Curry - Use the curry paste recipe from my earlier post, with the addition of diced pumpkin and chickpeas you can create a warm hearty vegetable curry, why not serve it in a hollowed out pumpkin shell along with naan bread and rice, garnished with fresh mint leaves
For a different breakfast/brunch experience why not try out these waffles, serve with maple syrup, apple and cranberry compote and creme friache.
Pumpkin Waffles
3 eggs
350ml buttermilk
100ml rapeseed oil
125g pumpkin puree
135g wholemeal pastry flour
2 tablespoons caster sugar
2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Mix the eggs, buttermilk, oil and pumpkin puree in a bowl, beat together to blend well. Combine the pastry flour, sugar, baking powder, bicarbonate of
soda and all the spices. Stir the flour mixture into
the pumpkin mixture and mix until thoroughly blended together. You should have a pourable batter if not add in an extra tablespoon of buttermilk. Make the waffles as per your waffle maker instructions and keep warm while you continue making the rest.
I hope this page will inspire you to use the pumpkin more for cooking rather than for just making lanterns during Halloween, ENJOY!!
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