Pumpkin Risotto

We still have a few pumpkins waiting for attention. Roasting them and then adding to a dish is a perfect way of using them – see Pumpkin Coconut CurryPumpkin SoupPumpkin cake for more ideas…

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Pumpkin Risotto

(Serves 4)

-1 small pumpkin -Olive oil, for  roasting -25g butter – 1 onion, sliced – 325g rice – Salt and pepper, for seasoning -750ml vegetable stock –More cooked vegetables, to serve (optional)

  1. Pre-heat the oven to 180C. Slice and clear the insides of a pumpkin. Cut into segments and place on a roasting tray, drizzled with olive oil. Roast for 45 minutes, or until golden brown.
  2. Melt the butter in a large frying pan. Add the onion and fry gently over a medium heat for 2-3 minutes. Turn the heat down a little.
  3. Add the rice and a grinding of salt and pepper. Stir to coat the rice with the butter.
  4. Add the stock after frying the rice like a pilau for a couple of minutes, bring to the boil, stirring frequently.
  5. Turn the heat down once the stock is bubbling and leave to simmer until almost all of the stock has been absorbed. Add the roasted pumpkin, cut up into squares, cover, and leave to simmer for 5-10 minutes.
  6. Serve with cooked vegetables.

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What to do with left over pumpkin?

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For anyone who is debating throwing out their pumpkin after Halloween – stop!

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Start by cutting it up into chunks.

Any seeds you have saved from the inside, pat them dry and follow this recipe:

Pumpkin Seed Crisps – smell and taste like popcorn

– Seeds from a pumpkin – Salt and pepper – Olive oil

  1. Preheat the oven to 180C.
  2. Scrape out the seeds from the inside of a pumpkin and pat dry with kitchen roll. Place them on a pan and sprinkle salt and pepper generously over the top along with a little olive oil.
  3. Bake in the oven for 15 minutes or until golden brown.

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For the pumpkin flesh, put the chunks on large roasting trays and drizzle with olive oil. Pop them in the oven at 180C and roast for about 40 minutes or until they are cooked.

Eat them like this alongside other veggies or dishes or use these roasted slices for another recipe…

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Pumpkin Curry

(Serves 4)

– 1 onion, finely sliced – 1 tsp ghee or oil for frying – 1 tbsp mustard seeds – 1tbsp nigella seeds – 1 tbsp fenegreek seeds – 1 handful curry leaves – 1 tsp cumin – 1 tsp ground coriander – 1 1/2 tsp ground turmeric – 1 1/4  tsp ground garam masala – 500g roasted pumpkin – 1 large garlic clove, diced  Rice, chapatti, popadom, naan or a mixture, to serve – Freshly cut coriander and parsley, to serve

  1. Oil a large frying pan. Peel and slice the onion into thin strips and place in the pan. Heat high for a few minutes before turning down to simmer, stirring the onion. Let the onion simmer to a golden brown before adding the mustard seeds, nigella seeds, fenegreek seeds and curry leaves, stirring in the ingredients to combine. Allow the contents of the pan to simmer for a few minutes to absorb the flavours.
  2. Add the other spices: cumin, ground coriander, turmeric and garam masala, quickly followed by the pumpkin.
  3. Add the diced garlic clove, stir in.
  4. Serve hot on its own, with rice, an Indian bread, chutneys and freshly picked herbs from your garden, like parsley or coriander, torn and sprinkled over the top.

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Pumpkin Dahl 

(Serves 4)

– 1 onion, finely sliced – 1 tsp ghee or oil for frying – 1 tbsp mustard seeds – 1tbsp nigella seeds – 1 tbsp fenegreek seeds – 1 handful curry leaves – 1 tsp cumin – 1 tsp ground coriander – 1 1/2 tsp ground turmeric – 1 1/4  tsp ground garam masala – 300-400g roasted and food-processed/ raw, grated pumpkin – 1 large garlic clove, diced – 250g red split lentils -Boiling water from the kettle – Rice, chapatti, popadom, naan or a mixture, to serve – Freshly cut coriander and parsley, to serve

  1. Oil a large frying pan. Peel and slice the onion into thin strips and place in the pan. Heat high for a few minutes before turning down to simmer, stirring the onion. Let the onion simmer to a golden brown before adding the mustard seeds, nigella seeds, fenegreek seeds and curry leaves, stirring in the ingredients to combine. Allow the contents of the pan to simmer for a few minutes to absorb the flavours.
  2. Add the other spices: cumin, ground coriander, turmeric and garam masala, quickly followed by the finely grated pumpkin. Place a pan lid over the top of the frying pan and leave until the pumpkin is slightly cooked. Lift the lid occasionally to stir to encourage the ‘sweating’ of the vegetables.
  3. Add the diced garlic clove, stir in.
  4. Meanwhile, boil a kettle of water. Put the red lentils into a glass or other microwave dish, large enough to hold all of the contents of the Dahl. Scrape the contents of the frying pan into the dish along with the lentils, followed by the boiling water, enough so that it is covering the ingredients. Stir to combine.
  5. Place a lid over the top of the Dahl and microwave for 15 minutes before checking and stirring. If the lentils have absorbed all of the liquid, it is ready. It will probably need around half an hour before this happens. If the lentils look too dry, add a dash of more boiling water.
  6. Serve hot on its own, with rice, an Indian bread, chutneys and freshly picked herbs from your garden, like parsley or coriander, torn and sprinkled over the top.

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Pumpkin Cake with Citrus Cream Cheese Sauce

Originally a River Cottage Veg Patch Cupcake recipe from a free booklet that came in my grandma’s paper. This is the first year I altered it slightly by making it into a Victoria sandwich styled all in one cake rather than individual cupcakes – it was little quicker and 12 pumpkin cupcakes can be hard to shift sometimes. The great thing about this recipe is that you really don’t know that there is pumpkin in it. I didn’t tell my family what the magic ingredient was the first time I made the cupcakes and they could not tell. Even my brother eats it and he is not the most ardent vegetable lover, let along pumpkin lover. Best cake to use a pumpkin in and the cream cheese icing is the perfect compliment. Who knew that citrus and pumpkin were such a lovely match? I also increase the amount of pumpkin…

A little note about the cream cheese sauce/icing: you might want to halve it as I always have too much but I just offer it as an addition as most people like to put extra with their slice. Also, mine never seems to set into icing hence why I have called it ‘sauce’. Looks prettily/spooky when it runs down the sides anyway…

Edit: After reading into it, I now know that the icing insists on using full-fat cream cheese otherwise it doesn’t set. I did use full-fat but very cheap stuff. So if you make this icing, go for full-fat, EXPENSIVE real cream cheese!

(Serves 10)

– 200g self-raising flour -1 tsp baking powder  – 3 medium sized eggs – 175g caster sugar – 300g roasted pumpkin – Finely grated zest of 1 lemon

For the cream cheese filling and topping: – 100g full-fat cream cheese – 25g butter, softened – 170g icing sugar – Finely grated zest of 1 orange

  1. Preheat the oven to 180C. Line two 20cm sandwich tins with baking parchment.
  2. In a food processor, whizz the roasted pumpkin so it is finely grated.
  3. Beat the eggs and sugar together in a large bowl using an electric whisk until the mixture is thick, creamy and pale.
  4. Fold in the flour and baking powder. Scrape the pumpkin out from the food processor and fold in, followed by the lemon zest.
  5. Spoon the mixture into the cake tins evenly and smooth down the surfaces. Bake in the oven for 30 minutes or until lightly golden and springy to the touch. Insert a cake skewer into the centers to check that they are done. If it leaves clean, they are ready. Leave the cakes to cool in their tins for at least ten minutes before turning them out onto wire racks to cool completely. This is very important as the icing will run if spread on the cakes when they are too hot.
  6. To make the icing: beat the cream cheese and butter in a large bowl using an electric whisk until the mixture is smooth.
  7. Add the icing sugar and zest. Beat until it is very light and creamy. The mixture should be slightly thickened. If it is not, add a little more icing sugar and mix in well. Cover the bowl with a plate or cling-film and refrigerate for at least 1 hour before use. This is also important as it needs to be thickened or it will continue to run off the cake.
  8. Once the cake is completely cool and the icing has been left to chill, turn one cake upside down on a serving plate and spread half of the cream cheese icing over the base. Place the other half of the cake upright on top of the iced sponge. Ice the top of the other half, spreading and smoothing it over the surface carefully.
  9. Serve cut into slices. It should keep for about 3-4 days in an air-tight container.

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