I have just bought a pumpkin for my children for Halloween!?!
Answers: Does anyone have a good recipe that I can use for the pumpkin, such as pumpkin soup? Or recommend a website that I can go to! Thanks!
Tomato and pumpkin soup
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 tbsp olive oil
? pumpkin, peeled, de-seeded and diced
1 garlic clove, peeled and crushed
2 tomatoes, chopped
350ml/12fl oz chicken stock
3 tbsp fresh basil, chopped
Method
1. Heat the oil in a medium pan.
2. Add the pumpkin and garlic and sauté for three minutes.
3. Add the tomatoes and sauté for two minutes.
4. Pour in the stock and leave to simmer for 10-12 minutes.
5. Drop in the basil and then remove the pan from the heat.
6. Ladle the soup into bowls and serve.
Pumpkin cheesecake
Serves 8-10
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
225g/8oz digestive biscuits
60g/2oz butter
juice and zest 1 lemon
340g/12oz cooked pumpkin (steamed or roasted)
225g/8oz caster sugar
450g/1lb cream cheese
1 tsp ground cinnamon
2.5g/? tsp freshly grated nutmeg
4 eggs
90ml/3fl oz double cream
90ml/3fl oz natural yoghurt
Method
1. Heat the oven to 170C/325F/Gas 3.
2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.
3. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.
4. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.
5. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature
I think is you google pumpkin soup something will appear....I do love Pumpkin soup....
I found one for you, happy carving for the kids!
Ingredients
1 1/2 cups canned pumpkin (I usually cook a pumpkin and puree it in food processor, storing any spare in the freezer)
1 cup brown sugar
2 beaten eggs
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each of ginger, ground cloves and nutmeg
1 1/2 cups cream
1 8 inch pre-prepared pastry case or 250g shortcrust pastry lining an 8 inch pie tin
Method
Cook the pumpkin
Cut the pumpkin into quarters
Remove the seeds
Cut the flesh from the skin
Cut the flesh into chunks
Steam (or boil in a little water in a covered pan) for about 10 minutes until soft
Allow to cool slightly
Mash the pumpkin and mix together pumpkin, sugar, eggs, salt and spices.
Gradually stir in milk or cream.
Pour into prepared pie shell.
Bake in preheated 210 C oven for 15 minutes. Reduce heat to 190 C and continue baking for about 40 minutes.
Serve warm or cold with cream...
The carving Pumpkins are not the correct pumpkin to use.Get a sugar pumpkin instead.
try this link:www.ability.org.uk/kids_recipes
You can dice it and boil as veg, roast it with parsnips. and to make soup. Boil up a chicken carcase, pick of the meat ( it should fall of the bone). then strain of the stock. Add seasoning a fried onion and garlic to the stock...Simmer until almost cooked. then add the pumpkin. and any other veg cook until tender. Keep the seeds dry them and eat. Enjoy
pumpkin risotto! its awesome with fresh pumpkin, just google it!
You can go to foodnetwork.com. They have a looot of delicious recipes there! You can also try to make a pumpkin roll (those are yummy and fun to make). Your children can help too!
FoodNetwork.com
Epicurious.com
Cooks.com
This is where I go when I need a recipe for anything. I'm never disappointed. I ALWAYS use our carving pumpkins for edible dishes...I steam it first and then run it thru the food processor. We just carve our pumpkins a couple of days before Halloween...then they're still fresh.....
By the way, pumpkin soup is delish! Especially with sour cream....mmmmmmmmmmmm....