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Pumpkin recipes

Don't bin it, bake it! After carving, turn your pumpkin's innards into a simple snack, pesto, soup and a delicious dessert this Halloween

Photo rawpixel.com /Jakub Kapusnak

OK, so you’ve carved your pumpkin into a mini Michelangelo or badly drawn boy but don’t throw away the flesh and seeds – turn your leftover pumpkin into something delicious. Even though pumpkins are edible, according to environmental charity Hubbub, over 15 million leftover pumpkins (enough for a bowl of soup for everyone in the UK) will be binned over Halloween.

Step forward Somerset chefs Steve James, roving personal chef/pop-up supper clubs in Tintinhull and Philips Verdon of the Lord Poulett Arms in Hinton St George, with their pumpkin recipes for a pumpkin snack, soups and a yummy dessert.

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Steve James’ simple snack, pesto and soups

For a healthy snack, wash the seeds and remove as much pulp as possible, dry them and then toss in oil, spices – cumin, paprika and chilli work well – salt and pepper and then roast in the oven at 160c till dried and starting to golden.
Dry the seeds in the oven and use them in pesto instead of pine nuts.
Use a mix of vegetable scraps including the pulp from around the seeds to make a vegetable stock. Add all your peelings – like onion, leek tops, carrot ends – your pumpkin and maybe some herbs to a big pan. Bring to a boil then simmer for a couple hours.
Make a soup. Fry a chopped onion till soft, add a crushed clove of garlic and fry for 30 seconds. Add diced and peeled pumpkin and toss in the onion mixture. Cover with vegetable stock and boil till soft. Blend the soup and when ready to serve add a dash of cream, or cream alternative. Add a twist to the soup by adding a Thai curry paste for a minute after adding the garlic and use coconut milk to finish for a Thai curry style pumpkin soup and serve with your spiced pumpkin seeds on top.

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Philip Verdon’s pumpkin brûlée

 

Ingredients

845g cream • 510g pumpkin puree • 211g caster sugar • good pinch of salt • 1 vanilla pod •221g yolks • 1 tsp cinnamon • 1/2 tsp ground ginger

Method

Make the pumpkin puree by putting the flesh on a baking tray, covering with foil and roasting in the oven until tender. Then puree until smooth.

Put the pumpkin puree, spices and cream in a pan and bring to the boil.

Put the yolks and sugar into a bowl and mix.

Pour the hot cream onto the yolks and sugar and stir to combine.

Pour into ramekins,  place the ramekins into a deep tray and fill with water half way up the sides of the ramekins. Put the tray into an oven at 140 degrees Centigrade and cook for 15 to 20 minutes or until set with a slight wobble.

Remove from the tray and when cool enough, put into the fridge.

When cool, cover the tops with caster sugar and glaze under a hot grill or with a blow torch.

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Find more ideas here

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