Friday, 27 September 2013

Top 3 pumpkin recipes for Halloween

Today's post is a guest post, and with Halloween only just around the corner why not try some of these autumnal recipes.  

Pumpkin carving is a much-lovedHalloween tradition, and these bright, tasty vegetables are everywhere in October. If you fancy yourself as a chef in the making, try out our three easy recipe suggestions and impress your friends and family with more than your spooky costume.

Pumpkin soup
A rich winter warmer, this recipe makes a hearty dish that will fill up the whole family. Fry cubed pumpkin and finely chopped onion in olive oil, adding vegetable stock and seasoning with salt and pepper to taste. Bring to the boil, then turn down and simmer until the veg is soft. Add double cream and boil again, then blitz the mixture with a hand blender until you're satisfied with the texture. Sprinkle with pumpkin seeds for extra crunch, and serve with homemade croutons and a drizzle of cream.

Pumpkin risotto
Add a seasonal twist to the satisfying Italian classic with this simple recipe. Fry onion and garlic and add Arborio rice, stirring until every grain is coated in oil. Mix in pumpkin and mushrooms, and gently simmer in stock until most is absorbed. Keep adding stock until the rice is al dente and the dish has a creamy texture. Stir in a handful of Parmesan and season with salt and pepper for a quick and tasty family meal.

Pumpkin pie
Americans are known for their excellent desserts, so bring a taste of the States to your kitchen by following Anthony Worrall Thompson's recipe for this mouth-watering favourite. If you're feeling particularly ambitious you can make your own sweet shortcrust pastry, but a readymade case works just as well. Start by steaming finely chopped pumpkin to make a soft puree. Make the filling by combining brown sugar and double cream, then adding cinnamon, nutmeg, allspice, cloves and ginger to give your pie a warming spicy kick. Mix with two large eggs and a separate egg yolk, then add the pumpkin and whisk it all together. Pour into the case and bake until the pie has only a very slight wobble in the middle, and leave to chill until set. For an all-American take, serve hot and top with vanilla ice cream.

Disclosure: This is a guest post, article written by Kira Browdy



2 comments:

  1. Pumpkin Risotto sounds lovely! I really want to find a pumpkin patch near to us to pick our own! x

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    Replies
    1. That would fun, might try and see if there is anywhere near us to do that-good idea! x

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