My sister-in-law Kerry gave me a home grown pumpkin to take home a couple of weekends ago. Unfortunately, I’m the only one in the house partial to them.
So far, half of it has gone into Thai pumpkin soup, made very simply with
- half a pumpkin
- 2tbsp red curry paste (cheating, I know)
- small tin of coconut cream
- coriander chopped
You saute the pumpkin and curry paste in the saucepan for about 5 minutes. Add the coconut cream to deglaze the pan, then add enough water to cover the pumpkin. Bring to the boil, then simmer until pumpkin is soft. Puree and add the coriander. It was yum with a nice bite to it, easy to freeze and was my lunch for a few days last week.
A work colleague recommended the making of pumpkin scones, which I had never made before and only tasted once (many thanks to the scone guru at MPOW!). This was taken from Woman’s Day
- 2½ cups self-raising flour
- ½ teaspoon mixed spice
- 30g cold butter, chopped
- 1 cup cold mashed pumpkin
- ¼ cup brown sugar
- 1 egg, beaten
- Preheat oven to very hot, 220°C. Lightly grease a scone tray.
- Sift flour and spice together into a large bowl. Add butter. Rub in lightly using fingertips.
- Make a well in centre of dry ingredients. Add pumpkin, sugar and egg.
- Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
- Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 rounds.
- Place close together on tray. Bake for 12-15 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with butter and honey.
They were okay. I think there was too much flour used, and I didn’t have any mixed spice, so I used a combination of nutmeg and cinnamon. I froze the remaining bit of mashed pumpkin for a second batch and might try Lady Flo’s recipe. My resident taste-testers at home enjoyed them, and had no idea they were pumpkin, not even Mr BG.
T has suggested red lentil and pumpkin dahl, which will use up the last quarter.
Lessons from this cooking with pumpkins
- They’re sweet and versatile
- They’re a bitch to cut