Food

Four Recipes To Get The Most Out Of Your Pumpkin

words by Alisha Ratcliffe

Its finally pumpkin season! As the autumn wind rolls in, we’re heading towards that cozy time of year when the unusual bright orange fruit is ready for harvest. However, it is usually forgotten that pumpkins can be made into various delicious meals and snacks rather than just being carved.

So, IÔÇÖm here to tell you about four ways that you can utilise this versatile seasonal ingredient: a comforting pumpkin chilli, a classic American pumpkin pie, an easy pumpkin hummus, and a creamy pumpkin pasta. 

Comforting Pumpkin Chilli

A simple yet tasty meal, this seasonal take on chilli makes a delicious autumn staple. 

Ingredients:

  • 1 teaspoon of cinnamon 
  • ┬¢ a teaspoon of oregano and paprika
  • 2 teaspoons of ground cumin and chilli powder
  • 1 and ┬¢ teaspoons of garlic granules
  • 1 diced onion
  • 1 diced yellow pepper
  • 2 cans of chopped tomato 
  • 1 can of kidney beans, chickpeas and pumpkin puree
  • 460ml of vegetable stock
  • 225g of diced pumpkin

Instructions:

  1. Heat a tablespoon of olive oil in a large pan. Add the diced onion and bell pepper. Cook until the onion begins to soften. 
  2. Add the garlic granules, ground cumin, cinnamon, oregano, chilli powder and paprika to the pot. Stir this until combined. 
  3. Add the chickpeas, kidney beans, and chopped tomatoes to the mixture and leave to simmer.
  4. Add the diced pumpkin with the pumpkin puree.
  5. Reduce to a low heat and cook for 30 minutes, stirring every 10 minutes. 
  6. When serving, consider pairing with some avocado or sour cream to add some freshness.

Classic American Pumpkin Pie

This American classic is an easy and decadent way to transform the fruit into the perfect dessert.

Ingredients for the crust:

  • 260g of plain flour
  • 135g pf diced unsalted butter
  • 3 tablespoons of milk

Ingredients for the filling: 

  • 1 can of pumpkin puree
  • 1 can of sweetened condensed milk
  • 3 medium eggs
  • 1 teaspoon of cinnamon 
  • ┬¢ a teaspoon of nutmeg and ginger
  • A pinch of salt

Instructions for the crust:

  1. Sift the flour into a bowl and add the diced butter. Combine this together using your fingertips. Be careful not to overmix, at this stage the mixture should resemble breadcrumbs. 
  2. Gradually add the milk until the mixture begins to come together.
  3. Pour the mixture onto a floured surface and bring together with your hands.
  4. Press the dough into a pie mould and rest in the fridge. 

Instructions for the filling:

  1. Preheat the oven to 200┬░c.
  2. In a large bowl, whisk together the condensed milk, pumpkin puree and the eggs.
  3. Gently stir in the cinnamon, ginger, nutmeg and add a pinch of salt. 
  4. Pour the pumpkin mixture into the crust and bake at 200┬░c for 20 minutes.
  5. Reduce the temperature to 170┬░c and bake for 35 minutes or until a knife comes out of the crust clean. 
  6. Allow to fully cool before serving.

 

Easy Pumpkin Hummus

This pumpkin hummus adds a perfect autumnal twist to a Turkish classic, making a perfect snack dip. 

Ingredients:

  • 2 cans of chickpeas, drained and rinsed
  • A dash of lemon juice
  • 1 tablespoon of tahini 
  • 1 teaspoon of cumin and garlic granules
  • 265g of peeled and chopped pumpkin

Instructions:

  1. Place the pumpkin on a baking tray, drizzle with olive oil and roast for 25 minutes at 180┬░c. 
  2. Blend together the roast pumpkin, chickpeas, tahini, cumin and garlic granules until smooth.
  3. Serve with some warmed flatbreads for dipping. 

Creamy Pumpkin Pasta

This pasta is creamy and filling, making a deliciously indulgent autumn warmer (it can also be made vegan providing vegan pasta is used). 

Ingredients:

  • 1 diced onion
  • 1 tablespoon of cinnamon
  • ┬¢ teaspoon of nutmeg, chilli flakes, salt and pepper
  • 1 can pumpkin puree
  • 200g rigatoni pasta
  • 200ml of vegetable stock

Instructions:

  1. Boil the pasta in salted water until al dente.
  2. In a pan, cook the onions until softened and add the nutmeg, chilli flakes, salt and pepper.
  3. Add the vegetable stock and bring this up to a boil before adding the pumpkin puree and reducing to a low heat.
  4. Drain and mix in the pasta until completely coated.
  5. When serving, consider topping with breadcrumbs to add a crunchy texture.