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Perfect pumpkin recipes

Warm Pumpkin Dip | Pumpkin and Banana Cake | Roast Pumpkin Risotto | Pumpkin Tagine

Mrs Bell’s Warm Pumpkin Dip

Recipe provided by Holly Bell of Bells Brothers Nurseries

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Ingredients:

  • 1 basic orange pumpkin
  • 400g cream cheese
  • 80g Hard cheese, such as parmesan
  • 170g Total 0% (firm natural Greek yoghurt)
  • Salt and pepper to taste
  • Dessert spoon of oil

Method:

  1. Cut your pumpkin in half across its width.
  2. Make the bottom half very slightly smaller than the top half. Remove all seeds, and scoop a little flesh from the bottom half. Leave the shell 1-1.5in thick to create a pumpkin bowl.
  3. Chop the top half of the pumpkin into roasting size pieces, removing the skin as you go.
  4. Brush the inside of the pumpkin bowl with a little oil.
  5. Coat the rest of the pumpkin pieces with the remaining oil and add salt and pepper.
  6. Put the pumpkin bowl and pumpkin pieces on separate baking trays and bake in a preheated oven at 190 (180 fan) until both pumpkins have a little colour, and the pumpkin chunks should be soft.
  7. Add all of the other ingredients to a bowl and mash together with the roasted pumpkin pieces.
  8. Add salt and pepper to taste before transferring into your pumpkin bowl.
  9. Put the pumpkin back in the oven for 25-30 mins.
  10. Serve with baked pita pieces.

The delicious Countryside Pumpkin and Banana Cake

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Ingredients:

  • 150ml sunflower oil
  • 225g self raising flour
  • 2tsp baking powder
  • 140g muscovado sugar
  • 140g pumpkin grated
  • 2 ripe bananas mashed
  • 2 eggs
  • 1tbsp milk

For the frosting and filling

  • 225g mascarpone cheese
  • 225g icing sugar
  • 1 vanilla pod
  • Roasted pumpkin seeds

Method:

  1. Pre heat oven to 180C/350F/Gas 4.
  2. Take two shallow 20cm/8in cake tins that have been brushed with hot butter and lined with greaseproof paper.
  3. Peel the pumpkin and de-seed it. Put the seeds in the oven for 25 minutes to roast, then sprinkle with caster sugar when cooled.
  4. Mash the bananas.
  5. Put the ingredients into a bowl and mix into a paste. Put the past into the cake tins and pop into the oven for 30 minutes.
  6. Leave to cool before then make the cream cheese filling and frosting.
  7. Lightly whip the mascarpone cheese until it goes fluffy, than add the vanilla pod after the seeds have been removed.
  8. Add the icing sugar and continue whisking until light, fluffy and uniform in texture. Fill and cover the top of the cake once it’s cooled, and add pumpkin seeds for decoration.

Tah dah!

Roast Pumpkin Squash Risotto

Recipe by Iain Shillito

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Ingredients (serves 4)

  • 1 medium pumpkin, peeled and diced
  • 1 red chilli, deseeded and roughly chopped
  • 1 tsp Garlic Sea Salt
  • 300g risotto rice
  • 1 medium onion, diced
  • 1 clove garlic
  • 2 pints warm chicken or vegetable stock
  • 1 glass white wine
  • 100g grated parmesan cheese

Method

  1. Place the diced pumpkin in a roasting tray along with the chopped chilli, garlic salt and a generous dash of cooking oil.
  2. Roast in a moderate oven for 25 – 30 minutes until the squash is turning golden.
  3. In a heavy bottomed pan sweat off the onion and garlic in about 50ml oil without colouring.
  4. Turn up the heat a little and add the rice. Stir well to coat the rice evenly in oil.
  5. Add the wine and stir until the wine has been absorbed into the rice. Turn the heat back down to and add the roasted squash along with a ladle full of warm stock.
  6. Stir continuously until absorbed. Keep adding stock, stirring all the time until the rice is al dente. Remove from the heat and stir in the parmesan.
  7. Serve in warmed bowls. Yum!

Pumpkin Tagine with Garlic Sea Salt

Recipe by Iain Shillito

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Ingredients (serves 4)

  • 1 medium sized pumpkin, peeled and cut into inch sized pieces
  • 2 large red onions, roughly sliced
  • 2 red peppers, deseeded and chopped
  • 8 dates, pitted and roughly chopped
  • 1 pint vegetable stock
  • 1 tin of tomatoes
  • 1 tablespoon of Ras El Hanout seasoning
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon Garlic Sea Salt
  • A small bunch of coriander

Method

  1. Preheat the oven to 180°c. Place the chopped pumpkin and onion in a roasting tray, toss in a little oil then add the Garlic Sea Salt, Ras El Hanout seasoning and cinnamon.
  2. Roast for approximately 20 minutes until the onions have caramelised and the squash is turning golden.
  3. Meanwhile, heat a little oil in a saucepan and add the chopped peppers along with the cumin, fry over a moderate heat for 4-5 minutes until the peppers start to caramelise.
  4. Add the stock and tomatoes to the peppers, bring to the boil then add the chopped dates and the cooked squash and onions. At this point, transfer to a tagine dish and continue to cook in the oven at 180°c for approximately 45 minutes or carry on cooking on the stove at a gentle simmer, stirring occasionally until the sauce has darkened and thickened.
  5. Finish with a good handful of chopped coriander and serve with couscous.

Delicious.

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