Pumpkin recipe ideas for this Halloween

spiced latte oatmeal bake

Nora May Engeseth

HERE are some great pumpkin recipe ideas for this Halloween!

Pumpkin spice latte oatmeal bake

(www.healthytippingpoint.com)
(4 portions)

A warm wake-up call on wintery mornings or an under the duvet desert. One of the many ways to make use of the seasonal pumpkin – provided waxy candle drip has been extracted first. If mini-casserole dishes are not something your student kitchen has to hand, washing and re-using the glass Gu jars are a delicious, perfectly sized and ecological solution to this problem.

Extremely easily done – so much so, that it barely constitutes as a recipe. To say this serves four portions however I feel would be both stingy and leave you hungry. I suggest doubling the quantities per portion to make this a satisfying breakfast or simply modifying it to become a flavourful porridge. Honey is only suggested in the original recipe, but I feel without would be a mistake in terms of texture.

Ingredients:

  • 115 grams porridge oats
  • 57 grams chopped pumpkin
  • 60 ml milk (soy & hazelnut especially delicious choices)
  • 1/2 tablespoon cinnamon
  • 1 tablespoon instant coffee
  • 1/2 sliced banana
  • 5 chopped (or a handful of flaked) almonds
  • Squeeze of honey if you’re feeling sweet

 

Directions:

  • Preheat oven to 190.
  • Mix all ingredients apart from the banana
  • Pour batter into mini casserole dishes, or small oven friendly containers
  • Top batter with banana.
  • Bake for 20 minutes.

 


Stuffed Pumpkin

www.marthastewart.com

(4 portions)

Autumnal and comforting, I slightly modified this in my experiment and went for a choice of crème fraiche over heavy cream, purely as a lighter option. Also feeding my vegetarian flatmate meant I opted for lentils over bacon, adding a slightly different texture and flavour. More or less easily prepared, however the cooking time is debatable. After an hour and a half in the oven I decided not to risk the recommended further 20-30 minutes as I felt my pumpkin may char past the point of acceptable eating. Don’t be disheartened if your pumpkin somewhat deflates after removing it from the oven. This is to be expected after a long bake.

stuffed pumpkin

Nora May Engeseth

stuffed pumpkin

Nora May Engeseth

 

  • 1 smaller pumpkin
  • Coarse salt and freshly ground pepper
  • 1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
  • 1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
  • 2 to 3 cloves garlic, split, germ removed, and coarsely chopped
  • 4 slices bacon, cooked until crisp, drained, and chopped
  • 1/4 cup chopped fresh chives
  • 1 tablespoon thyme
  • 1/2 cup heavy cream
  • Pinch of nutmeg

 

  • Preheat oven to 180 degrees with a rack set in the centre of the oven. Line with a baking sheet
  • Using a sharp, sturdy knife, cut off top of the pumpkin, and put to the side. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper and place on prepared baking sheet
  • In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use.
  • In a small bowl, stir together cream and nutmeg. Pour over filling; filling should not be swimming in cream.
  • Place top back on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
  • Carefully transfer pumpkin to a serving platter.

 


Pumpkin Chilli & Coconut Soup

The Hairy Bikers: Mums Know Best

(4-6 portions)

Extremely easy, as soup recipes generally are. In my student modification I used a pinch of dried chilli flakes rather than fresh chilli and added some desiccated coconut for a bit of extra texture and flavour.

pumpkin and coconut soup

Nora May Engeseth

 

  • Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
  • Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan.
  • Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.
  • Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
  • If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.

 

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