6 pumpkin recipes to get you in the mood for halloween
Not sure if you’re a pumpkin lover? Try out these yummy dishes and then we’re sure you’ll be converted.
Whether you’re looking to get in the Halloween spirit by cooking up some delicious pumpkin treats or if you’ve got some pumpkin flesh left over after Halloween – then follow these quick and easy recipes.
Squashy bottom soup bowls
The perfect autumn/winter warmer!
- 4 small pumpkins/squash
- 300g Ogleshield cheese (or a good melting cheese such as Gruyère or Cheddar), grated
- 100g Parmesan, grated
- 40g butter
- Few gratings of nutmeg
- 4 small thyme sprigs
- 800ml double cream
- Salt and black pepper
1. Heat the oven to 190 degrees celsius/Gas 5. Slice the tops off the squash and scoop out the seeds and pulp, then place the squash bowls, cut-side up on a baking tray (reserve the lids).
2. Divide the cheeses and butter between the squash and add a grating of nutmeg and a small sprig of thyme to each, then pour in the cream to two thirds of the way up each squash bowl. Season with generous amounts of black pepper and a cautious amount of salt.
3. Put the lids on, place on a baking tray and bake for 45 minutes to 1 hour, depending on the size, depending on the size of your squash, until tender.
Roasted pumpkin salad with homemade dukka
This dish is not only delicious but it’s healthy too!
For the salad:
- 400g pumpkin, cut into chunks
- 1 red onion
- Splash of red wine vinegar
- 1 tbsp sumac
- Pinch of sugar
- 150g bag salad leaves
- 150g Wootton white or feta
- Handful of toasted pistachios
- 60ml olive oil
- 250g leaves, washed
For the dukka:
- 150g pumpkin seeds, toasted
- 1tsp sesame seeds
- 1 tbsp coriander seeds, toasted and roughly crushed
- 1/2 tsp cayenne seeds
- 1 tsp smoked paprika
1. Heat your oven to 180 degrees celsius/gas 4. Toss the pumpkin with oil and salt and roast for about 20 mins. Whilst the pumpkin roasts, make the dukka mix.
2. In a pestle and mortar, grind the pumpkin and sesame seeds until broken up then stire in the cumin, coriander, cayenne and smoked paprika. Set mixture aside.
3. Next, make the sumac onions. Slice the red onion as thinly as possible; a mandolin is best for this. Mix with the red wine vinegar, sumac, sugar and a pinch of salt and set aside for at least 30 mins, stirring every so often. When the pumpkin is ready, toss with the dukka mix then cook for a further 5 mins.
4. Remove and leave to cool. Toss the salad leaves with the onions and olive oil and arrange on plates with the pumpkin and dukka. Top with crumbled Wootton White or Feta, pomegranate seeds and pistachios.
Loaded pumpkin fries
These are not naughty, but deliciously nice!
- 1 medium-sized pumpkin
- 2 tsp cornflour
- 1 tsp olive oil
- 1 tbsp fajita seasoning
- 150g Primula Cheese ‘n’ Jalapenos
- Coriander, chopped
1. Peel and slice the pumpkin into fries, place them in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but ideally overnight.
2. When the fries are finished soaking, pre-heat the oven to 220 degrees celsius/gas mark 7. Drain the fries then pat dry with paper towels.
3. Fill a large zip-lock bag with the pumpkin. Add the cornflour, close the bag and shake to cover the fries. Add the oil and fajita seasoning and shake again.
4. Spread the fries in a single layer on a lined baking tray. Allow the fries plenty of space to ensure they’re perfectly crisp.
5. Place in the oven for 10-15 minutes, flipping once halfway through.
6. Remove from the oven. Squeeze over the Primula Cheese ‘n’ Jalapenos and scatter the coriander. Serve immediately.
This scrumptious dish is packed full of flavour.
Image: Cookery School at Little Portland Street
- 75ml olive oil
- 2 onions, chopped
- 3 garlic cloves, chopped
- 1 large aubergine, sliced into large chunks
- 2 tsps ground ginger
- 3/4 tbsp ground cinnamon
- 3/4 tbsp ground cumin
- 3/4 tsp saffron
- 15g flat-leaf parsley, chopped
- 15g fresh coriander, chopped
- 450g tin of chopped tomatoes
- 2 tbsps tomato puree
- 3 carrots, chopped
- 450g pumpkin
- 2 small fennel bulbs, chopped
- 225g broad beans
- 425g tin chickpeas
- 2 large courgettes, chopped
- Salt and pepper, to taste
- 75g silvered almonds
- 2 tsps sesame seeds
- 3 tbsps raisins
- Rice or couscous, to serve
1. Heat the oil in a large oven-proof saucepan and fry the onions quickly until browned. Then add the garlic and brown lightly.
2. Add the aubergine and brown lightly too. Add the spices, parsley, coriander, tomatoes, tomato puree and all the other vegetables except the courgettes. Bring up to the boil and then turn down the heat and cook slowly over a very low heat for about 30 minutes.
3. After 30 minutes, add the courgette and season with salt and pepper. Cook for a further 10 minutes or until the courgettes are tender.
4. Brown the almonds and sesame seeds in the oven or frying pan.
5. When ready to serve, remove the vegetable tagine from the stove or oven and sprinkle the browned almonds. sesame seeds and raisins over the top. Serve either with couscous or rice and harissa on the side.
A traditional recipe that will have you going back for another slice…
For the pastry
- 170g plain flour
- 100g butter
- 1 egg yolk
- Pinch of salt
- 2 tbsp caster sugar
For the filling
- 1 small pumpkin
- 1/2 tsp ground ginger
- 1 large eggs, beaten
- 145ml maple syrup
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 150ml evaporated milk
1. Preheat the oven to 200 degrees celsius. Cut the pumpkin into quarters, scoop out the seeds and fibres and discard.
2. Place skin side up in a roasting dish with 2 tbsp of water. Roast for 30 minutes until tender. Allow the pumpkin to cool slightly, peel off the skin, place the flesh in a food processor, whizz until smooth. Place a fine sieve over a bowl and drain pumpkin for an hour.
3. Make the pastry sift the flour and salt into a bowl and grate in the butter. Rub in until it resembles breadcrumbs then stir in the sugar. Mix the egg yolk with 2 tbsp iced water, stir half of the egg mixture into the flour mixture and discard the rest. Stir with a knife until it comes together as a paste then bring together with your fingertips.
4. Turn out onto a floured surface and roll out to a thickness of a £1 coin. Line a 20cm tart tin with the pastry, trim, wrap in clingfilm and refrigerate for 30 minutes.
5. Line the pastry case with greaseproof paper and baking beans and bake for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the base is golden. Turn the oven down to 180 degrees celsius.
6. Put 250g pumpkin puree into a large bowl, discard excess liquid, stir in the maple syrup and spices then mix in the eggs. Gradually stir in the evaporated milk until you have a thick, creamy consistency. Pour into the pastry case and bake for 30-40 minutes until the filling is set but slightly wobbly in the middle. Cool on a wire rack for at least an hour before serving.
Red wine spiced latte
Yes, you heard right…an alcoholic pumpkin spiced latte!
Image: Apothic Red Wine
Apothic red wine syrup
- 750ml of Apothic Red
- 300g caster sugar
Blend per latte
- 1 tbsp pumpkin puree
- 1 1/2 tbsp Apothic red wine syrup
- 1 tsp pumpkin spice
- 30ml hot espresso
- 250ml whole milk
- 1 tsp cinnamon sugar
1. In a large saucepan heat Apothic red wine with the caster sugar, stirring all the time, to make a syrup. Leave to cool and place in a sterilised bottle – this will keep in the fridge for ages!
2. To make the individual ltte fill a mug with pumpkin puree, Apothic red wine infused syrup and pumpkin spice. Add espresso and stir together to combine.
3. Meanwhile, heat the milk and froth it using a milk frother – alternatively, if you have a French press, you can add the milk to this and push the plunger up and down a few times to create a fine foam.
4. Pour this over the syrup mixture and stir to combine, top with whipped cream then sprinkle with cinnamon sugar and serve.
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