Having a spare pumpkin after Halloween, I used it to make soup using the recipe below and saved some of the pumpkin to make bread. The bread recipe can be found here.
6 tbsp olive oil
2 large onions, chopped
2kg pumpkin flesh, chopped into small chunks
1.5l vegetable stock
100ml pot single cream
1. In a large pan, heat the olive oil and gently cook the onions until soft and golden (do not allow to brown).
2. Add all the pumpkin and carry on cooking for about 10 minutes. Stir often, to ensure all the flesh starts to soften up.
3. Pour the stock into the pan and bring to the boil. Simmer for another 10 minutes (until the flesh is very soft).
4. Take off the heat and puree using a blender.
5. Stir in cream.
This makes the basis for the soup it can now be flavoured to taste.
Having a spare pumpkin after Halloween, I used it to make soup and bread. This is the bread recipe, the soup recipe can be found here.
180g Butter, softened
1 Large Egg , beaten
300g Pumpkin, grated
60g Caster Sugar
120g Light Brown Sugar
360g Self-raising Flour
1 tbsp Ground Ginger
1/2 tbsp Demerara Sugar
1. Heat the oven to 180C/350F.
2. Butter a 1.5kg loaf tin and if non-stick also and line the base and two long sides of with baking paper.
3. In a bowl, merge the butter and egg and then stir in the pumpkin.
4. Add in the sugar (except demerara), flour and ginger. Mix well.
5. Pour into the loaf tin and sprinkle the demerara on top.
6. Bake for 60 minutes, until risen and golden brown.
7. Remove from oven but leave in the tin for a few minutes, then turn out and cool on a wire rack.
Serve thickly sliced and buttered.