Here's some very tasty, very simple, full of delightful pumpkin ideas for you.
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PUMPKIN SCONES'These puffed up nice and were so fluffy and moist. And not too sweet... just right!'
Preparation Time: 15min
Cook Time: 15min
2 cups pureed pumpkin
1.5 cups flour
1/2 tsp baking soda
1-3 tsp ginger powder
1/2 cup margarine
1/2 cup sugar
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine adding a bit at a time until mixed. Add pumpkin and mix well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 12 or so triangular pieces (similar to pizza slices).
Bake at 425F or 220C degrees for 12-15 minutes, or until done.
From Vegetaian Recipes
CARAMELISED ROAST PUMPKIN
- Serve it as it is. Delicious!
- Make a salad
- Use in Risotto
Preparation Time: 5min
Cook Time: 40min
1 butternut pumpkin / squash
1 head of garlic
sea salt and freshly ground black pepper
Cut the pumpkin into cooking sized chunks.
Place the pumpkin in a roasting pan and drizzle with olive oil. Tuck the garlic in between the pieces of pumpkin and sprinkle salt and black pepper over the top of the pumpkin and garlic.
Add any optional flavourings if you are using them – stalks of rosemary, oregano or marjoram, some cumin seed, a few bayleaves tucked amongst the pumpkin. Not necessary.
Roast in a 250 degree Celsius oven for 30 – 40 minutes, until it has a lovely caramelised brown surface.
From A Life (Time) of Cooking
PUMPKIN SOUP WITH CHEESE TOASTIES
Ingredients:For the soup:
1 Litre of Vegetable Stock
2 tbsp Olive Oil
2 onions finely chopped
2 cloves garlic, roughly chopped
1 kg pumpkin flesh deseeded and cubed
4 springs thyme
200gr natural youghurt / soured creme / creme fraiche
For the Toasties:
40g soft butter
8 slices of bread
200g Sage Derby Cheese coarsely grated
2 tbsp snipped chives
For the soup: heat the stock in a small saucepan or the microwave. In a large saucepan, heat the oil and fry the onion, garlic and pumpkin over a gentle heat for 10 minutes until the onion has softened. Pour over the hot stock, stir in the thyme, cover and simmer for 30 minutes, until the pumpkin is tender.
Remove the woody thyme stalks from the soup and leave the soup to cool slightly before puréeing with a hand-held blender. Stir in the crème fraîche and heat through gently without boiling. Check the seasoning, and add salt and freshly ground black pepper if necessary.
For the toasties: butter the bread and make up four sandwiches with the cheese and chives on the inside, but with the butter on the outside of the sandwiches. Preheat a griddle pan or large non-stick frying pan and fry the sandwiches, two at a time, for 2-3 minutes on each side, or until golden-brown and molten inside.
From UKTV GoodFood