PUMPKINS!

Once again this year we have a very good supply of pumpkins! 

I have been trying to make various things with all these pumpkins, but usually it turns out to be soups and chutneys. 

The other day I decided to try two different chutneys, one of which I haven't made before, so we look forward to trying that one when its mature!

PUMPKIN AND GINGER CHUTNEY

1.814 kg of pumpkin (cleaned, peeled and cut into inch chunks)

1 red onion - finely chopped

1 apple - peeled and grated

1 pear - peeled and finely chopped

85g raisins

2 tablespoons of finely chopped crystallized ginger

566g white sugar

1 cinnamon stick

1 pinch of ground cloves

1 chilli pepper (seeded and finely chopped)

1tsp salt

ground black pepper

400ml cider vinegar

1/2 cup of water

METHOD:

Put all the ingredients into a large stainless steel saucepan, bring to the boil, and boil for about 5 mins then simmer on low heat for around 60 mins, adding a bit more water if needed and depending on the pumpkin, mash the flesh a little bit if necessary.

Remove the cinnamon stick.

Put into clean sterialized jars, seal and label when cold.

Keep in a cool dark place to mature, once opened keep in the fridge.

SPICED PUMPKIN CHUTNEY

This is a Nigella recipe and taken from her book 'Kitchen'.

1kg of pumpkin, chopped

2 medium onions

1 cooking apple, cored, peeled and chopped

100g sultanas

2 red chillies, de-seeded and chopped

275g light brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon of salt

2 heaped tablespoons fresh grated ginger

625ml white wine vinegar

METHOD:

Place all the ingredients into a large saucepan and bring to the boil, stirring to dissolve the sugar.

Simmer over a medium heat for about 1 hour by which time the chutney will have thickened and the pumpkin become tender. 

Spoon into sterialized jars, seal and label and leave to cool.

Store in a dark cool place and leave the chutney to mature for about 2 months, once opened keep in the fridge.  Will keep for around 1 year.

BAKED PUMPKIN WITH CHEESE AND ONIONS

This is a James Martin recipe - had to pinch his picture, as I forgot to take one!

1 whole pumpkin or squash (about 1.5kg/3lb 5oz)
2 onions, chopped
25g butter
1 tbsp soft light brown sugar
10 sage leaves, finely chopped
125ml double cream
50g cheese, grated
25g breadcrumbs


METHOD:

Cut the top off the pumpkin or squash to make a lid. Scoop out all the seeds from the inside and discard.

Heat oven to 180C/160C fan/gas 4. Gently cook the onions in the butter until very soft but not browned. Stir in the sugar and sage for a few mins. Take off the heat and add the cream, cheese and breadcrumbs with lots of seasoning. Spoon into the pumpkin, then replace the lid. Wrap in foil, place on a baking sheet and bake the pumpkin for about 1½ hrs, then carefully remove the foil. Continue to bake for 30 mins more until really soft and tender when poked with a small knife.

Then spoon out the insides and serve. Yummy!

THAI PUMPKIN SOUP

I make this soup alot, and have lots already made in the freezer.

1 tbsp veg oil
1 tbsp butter
1 clove garlic, chopped
4 shallots, chopped
2 small red chilli peppers
1 tbsp lemon grass (opt)
500ml veg stock
1 kg pumpkin, peeled and diced
1 can of coconut milk

METHOD:

In a saucepan, heat the butter and oil over low heat, add shallots and garlic, chillies and lemon grass if using.

Stir in the veg stock, coconut milk and pumpkin, bring to the boil.

Cook until the pumpkin is soft and then blend with hand blender. Serve with with crusty bread!