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What To Do With The Left Over Pumpkin – 5 Easy Recipes

October 30th 2013
By: Melanie

It’s always difficult to know what to do with left over pumpkin, so we have put together a few easy pumpkin recipes. If you do make any of them please share them with us on our Facebook page, we would love to see them.

Pumpkin and fennel soup

Ingredients:

2tbls olive oil

20g Butter

Garlic

Chicken stock

1 onion, chopped

Fennel seeds

Left over pumpkin – if you are using these whole you can slice and bake in the oven instead.

First fry the onion in oil and butter in a thick-based pan until the onion goes transparent, then add the garlic for a further 2 minutes, ensuring not to burn the onion or else it will go bitter. Add the fennel seeds, pumpkin, pinch of salt and pepper and chicken stock and then cook for about 20 minutes, serve with some nice warm bread and butter. If you want to spice it up you could add a red chili.

Pumpkin and chicken pie

Ingredients:

900g of pumpkin

1 onion, chopped

20g butter

2 garlic gloves

2 tbps Plain flour

Chicken stock

Crème fraiche

Tarragon

400g cooked chicken

Roll out puff pastry

Preheat the oven to 200c. Then fry the onion and garlic in a frying pan in the oil, making sure that it doesn’t go brown, then add the garlic for about 2 minutes, add the flour and gradually mix in the chicken stock until it makes a sauce, then leave to boil for a couple of minutes until it thickens.

Take your pan off the heat then add crème fraiche, tarragon and cooked chicken and spoon into your oven proof dish. Then cover with your puff pastry, and coat with either milk or egg and put into the oven for 20-25 minutes until the pastry top goes golden. Serve with fresh vegetables.

Pumpkin seed salad

Ingredients:

Pumpkin – if possible in chunks

Salad

Pumpkin seeds

Feta cheese cubed in oil

Thyme

Red onion sliced

Balsamic vinegar

2 tbs of Olive oil

Preheat your oven to 200c. This is a really easy way to create an autumnal salad, if you can get your pumpkin out in chunks, then you can cook these in the oven for around 15 minutes with your pumpkin seeds coating both with oil.

Meanwhile cut up your lettuce and place on the plate. Using the olive oil from the feta jar mix with roughly 2tbls of olive oil into a mixing bowl, adding a pinch of salt, pepper and some thyme, then whisk until it goes thick.

Add the red onion into a pan with a splash of balsamic vinegar, thyme and sugar, until the onion goes soft and the balsamic thickens, about 15 minutes.

Then place the baked pumpkin, feta, red onion onto the salad, sprinkle the cooked pumpkin seeds and pour over the balsamic vinegar dressing, serve with a hot bread roll and butter.

Pumpkin, sausage and pasta penne

Pumpkin cubed

1 red chili

Garlic

5 pork sausages

Pasta penne

Basil

Mozzarella cheese

Pre-heat the oven to 200c. Cook the cubed pumpkin for around 20 minutes until it goes brown. Boil the pasta in water for around 20 minutes, depending on your preference. Split open the sausages and fry in a pan until they go brown and then add garlic and chili with a splash of balsamic vinegar. Drain the pasta and reserve a bit of the water, and then add the pasta and remaining water into the frying pan and mix in the cooked pumpkin and Mozzarella cheese.

Easy Pumpkin chocolate cake

400g of pumpkin

Chocolate cake mix

2 eggs

2 tablespoons of vegetable oil

1 tub of cream frosting

Pre-heat the oven to 175c. In a large mixing bowl whisk the chocolate cake mix, 400g pumpkin, 2 eggs and oil for around 3 minutes on a medium speed.

Grease a 9 x 13 inch baking tin, and then add the mixture to it, making sure that you flatten it off, you can do this by tapping the edges with the side of your hand, until you have worked all round the tin. Bake for 30-40 minutes, then put in a skewer into the centre, if none of the mixture sticks to it, this means it is cooked, if not put back in the oven for another 5 minutes, and repeat the process if needed.

Wait for the cake to cool before coating the top with a thick layer of ready cream frosting.