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PUMPKINS

Orange Root Soup

INGREDIENTS
serves 4

  • 450g (16oz) pumpkin, peeled, deseeded and diced
  • 450g (16oz) carrots, peeled and chopped
  • 4oz red lentils
  • 2 tbsp rapeseed oil
  • 1 medium onion, peeled and chopped
  • 1 bay leaf
  • 2 tsp soy sauce or tamari
  • 25g (1oz) fresh root ginger, washed and grated
  • 1 litre (1¾ pt) water
METHOD
  1. Heat the oil in a heavy based saucepan.
  2. Add the onion and cook for 3-4 minutes until soft.
  3. Add all the other ingredients and simmer for 30-35 minutes until the vegetables are soft.
  4. Remove the bay leaf and blend in a liquidiser until smooth.
  5. Add freshly ground black pepper and salt to taste.

Pumpkin and Tomato Soup

INGREDIENTS

  • 2lb pumpkin
  • 4oz red lentils
  • 2 tbsp oil
  • 2 large onions, chopped
  • 400g can of chopped tomatoes
  • 1lb fresh tomatoes, chopped
  • 3 pints vegetable or chicken stock
  • juice of 1 lemmon
  • salt and pepper
  • 1/2 pint milk
  • chopped parsley
METHOD
  1. Scoop the seeds out of pumpkin, peel and chop.
  2. Heat the oil in a heavy bottomed pan and fry the onion in it gently until soft.
  3. Add the pumpkin, all the tomatoes, lentils and stock and bring to the boil.
  4. Simmer for 30 to 40 minutes until the pumpkin is very soft.
  5. Allow to cool a little and then puree.
  6. Add the lemon juice and season to taste.
  7. Stir in the milk and reheat gently.
  8. Sprinkle with chopped parsley to serve.

Pumpkin Ice Cream

INGREDIENTS

  • 6 egg yolks
  • 250g (8oz) caster sugar
  • 1 cup of pumpkin puree (made from liquidised steamed pumpkin)
  • 1 tsp lemon juice
  • 300ml double cream
METHOD
  1. Whisk the egg yolks and sugar in a large bowl over a saucepan of simmering water until thick and creamy.
  2. Gradually whisk in the pumpkin puree and lemon juice.
  3. In a separate bowl, whisk the cream until it forms soft peaks and fold into the pumpkin mixture.
  4. Turn into a 1.5 litre container, seal and freeze for at least 4 hours.
  5. Allow the ice cream to soften slightly at room temperature for 10-15 minutes and serve with brandy snaps.

Pumpkin Pie

INGREDIENTS

  • Short crust pastry pie crust
  • 3/4 cup granulated sugar
  • 12oz evaporated milk
  • 1/2 tsp salt
  • 2 eggs
  • 15oz pumpkin (steamed until soft and liquidise)
  • 1 tsp ground cinnamon
  • 1/2tsp ground ginger
  • 3/4tsp ground cloves
METHOD
  1. Bake pastry case blind.
  2. Combine sugar, salt, cinnamon, ginger and cloves in a small bowl.
  3. Stir the pumpkin into the dry mixture.
  4. Stir in the evaporated milk.
  5. Pour into the pastry shell.
  6. Cook in a pre-heated oven at 220C for 15 minutes, then reduce the temperature to 180C and bake for 40 to 50 minutes until a knife tip inserted into the top comes out clean.
  7. Cool on a rack for 2 hours.
  8. Top with whipped cream and serve.

Pumpkin Soup
Pumpkin is such an under-rated vegetable, yet so versatile. It will adapt to either sweet or savoury recipes. This soup has a creamy velvety texture and really warming for cold days. Serve either with croutons or hunks of warm crusty bread.

INGREDIENTS

  • 50g/2oz butter
  • 1 onion, chopped
  • 2lb/900g pumpkin, peeled de-seeded and chopped
  • 350g/12oz potato, peeled and chopped
  • 275ml/10fl oz milk
  • 1 ¼ pts 725ml chicken or vegetable stock
  • salt & freshly milled black pepper
  • 150ml/ ¼ pt double cream (optional)
METHOD
  1. Melt the butter in a large saucepan, add the onion and soften for about 5 minutes. Add the chopped pumpkin and potato stir well, season and place a lid on the pan. Turn down the heat and allow the vegetables to gently sweat for about 10 minuets.
  2. Add the milk and stock to the pan and simmer for a further 20 minutes or until the vegetables are tender. When the soup is ready pour into a food processor or blend with a hand held blender until you have puree. If using cream either add now or blend in, or serve swirled over as you serve the soup.

Pumpkin Soup with Almonds
Serves 4

INGREDIENTS

  • 1lb 2oz /500g pumpkin, peeled de-seeded and chopped
  • salt & freshly milled black pepper
  • 30fl oz / 900ml milk
  • Ground nutmeg
  • 300ml/ 1/2 pt single cream
  • 4 tblsp flaked almond, toasted
METHOD
  1. Place pumpkin in a saucepan with the milk, salt, pepper and nutmeg. Bring to the boil and simmer for about 30 minutes until tender.
  2. Pour into a blender and blend until smooth.
  3. Return to the pan and stir in the cream.
  4. Sprinkle a tablsp of toasted almonds onto each portion before serving.
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