Pumpkin three ways

by Mars

We had a good pumpkin haul last year and we’ve been steadily getting through them. The pumpkins are regularly used in curries, it’s a staple topping for our Saturday homemade pizzas, and our pumpkin ale was also a success. Today, we’re making something new.

The seeds from pumpkins are all too often forgotten about and discarded, and they make such great snacks. After cutting up our pumpkins, I removed, cleaned and roasted our pumpkin seeds, flavouring them with salt, pepper, garlic powder and smoked paprika. They turned out brilliantly, and not only are they a delicious snack, they’re healthy too because pumpkin seeds are a great source of fibre, zinc, iron, magnesium and potassium. Winner.

Next up was the pumpkin soup – we’ve made pumpkin soup many times before and it can sometimes be a bit bland so we zhuzhed our soup up with some smoked bacon and fresh arctic rosemary from the herb garden, which made a massive difference. Best pumpkin soup to date.

Last up, was our first attempt at pumpkin pie. We made our own shortcrust pastry and the filling included 1kg of pumpkin (boiled and mashed), oat milk, melted butter, eggs, sugar, cinnamon and nutmeg. It’s a clean tasting , light pie and works beautifully with a cup of tea in the afternoon. We’ll definitely be making this again.

Please share your favorite ideas and ways that you cook with pumpkins by leaving a comment below.

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