101 pumpkin recipes

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1 Sara's pumpkin pie
2 MMM's pumpkin spice cake with orange butter icing
3 MMM's pumpkin pie

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4 red's pasta with roast pumpkin and goats cheese

[Green Aura]

5
Pumpkin, banana & chickpea curry

3 T sunflower oil
1 small onion, sliced.
2 garlic cloves, chopped
2 t grated fresh ginger
1 t ground coriander
1/2 t ground cumin
1/2 t ground turmeric
1/4 t ground cinnamon
1 1/4 lb pumpkin, peeled, seeded and cubed
2 T hot curry paste
2 ripe tomatoes chopped
2 dried red chillis
1 1/4 cup vegetable stock
1 3/4 cups canned chickpeas, drained
1 large banana
1 T chopped cilantro or parsley.

Heat 2 T of the oil in a saucepan, add the onion, garlic, ginger and ground spices, and fry over a medium heat for 5-6 mins until the
onion is lightly browned.
Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
Add the tomatoes, chillis and stock to the onion mixture, and bring to the boil, simmering gently for 15 mins.
Meanwhile, heat the remaining oil in a frying pan, add the coated pumpkin and fry for 5 mins until golden.
Add to the tomato sauce with the chickpeas, cover and cook for 20 mins until the pumpkin is tender.
Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
Stir in the chopped cilantro or parsley, and serve immediately.

[Millymollymandy]

Credit to a lady called Ruby on another forum

PUMPKIN AND COCONUT CURRY

2 tbsp veg oil
2 onions chopped
600g pumpkin, peeled & chopped into small pieces
2 red chillies, deseeded & chopped finely
Grated zest of 2 limes
Juice of 1 lime
1 clove garlic crushed
2 stalks lemongrass shredded
2in piece ginger, peeled & grated
600ml veg stock
250g pack noodles
400ml can coconut milk
1 tsp fish sauce (optional)
Fresh chopped coriander to garnish.

Heat oil & gently fry onions.
Add pumpkin, chillies, lime zest, garlic, lemon grass & ginger & cook for 4 mins.
Add stock, bring to boil & simmer for 8 mins or until pumpkin is tender.
Meanwhile cook noodles.
Blend/puree half the curry & then return to the pan.
Stir in coconut milk & lime juice & fish sauce if using.
Divide noodles into bowls & spoon over curry sauce.
Garnish with coriander.

****
I add french beans, put in less stock and serve this with rice as it is very runny, and garnish with lots of holy basil as well as coriander.

It's fantastic!

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oh yes that pumpkin and coconut curry sounds good!

8 pumpkin sultana cake
9 pumpkin and carrot soup
10 pumpkin soup
11 pumpkin scones

all taken from the main ish website

[MuddyWitch]

12) pumpkin pie

13) hollow out, carve face, add candle!

MW

[Mrs Moustoir]

14. Pumpkin fritters.

I don't have a recipe as I just bung it all in! Make a basic pancake/yorkshire pud batter but add baking powder to the mixture. Add pureed roasted pumpkin and flavouring of your choice - sugar and cinnamon or garlic and herbs. Shallow fry.

I'm sure there are plenty of recipes out there in googleland.

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14. Pumpkin fritters.

I don't have a recipe as I just bung it all in! Make a basic pancake/yorkshire pud batter but add baking powder to the mixture. Add pureed roasted pumpkin and flavouring of your choice - sugar and cinnamon or garlic and herbs. Shallow fry.

:

oh that sounds good! - sort of roughly - how much pumpkin puree to batter?

[Mrs Moustoir]

I'd say approx 8oz cooked pumpkin (roasted is best) into a batter made from 4oz plain flour, 2 eggs and half a pint of milk, tsp of baking powder - season with either salt and pepper or 1oz sugar with nutmeg or cinnamon. Pumpkin can be roughly chopped or pureed - as you prefer.

Heat up oil of your choice then fry heaped tablespoon sized fritters until they are golden, crispy and cooked all through.

I'm going to HAVE to make some tomorrow - my mouth is watering at the thought!

Bon appetit!

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oh dear i was hopng for something like... 50% puree to batter... i puree spare pumpkin and freeze it you see....

[Mrs Moustoir]

Try it 50/50 - I'm sure it would be fine - just a bit more pumpkiny.

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thanks! i shall give it a go

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15 red's pumpkin cake

[Peggy Sue]

Really been enjoying work this morning...surveying this thread
Having made loads of notes of recipes to try I shall add my twopenniesworth.

I use allsorts in Lasagne, pumpkin included, I don't bother pureeing, just chop it up and when I'm frying off the onions and everything else thats going to go in Iput in the pumpkin. It soon cooks and beefs out the lasagne.

In fact I should stop calling it lasagne, it's literally flavour of the month in a square pasta dish. Might have courgettes, marrow, butternut, spaghetti squash, peppers (if I'm lucky), chillis, french beans, spinach, tomatoes of course, and mushrooms when I can be sure they are edible ones!!

I also do a rissoto with much the same thread

[Millymollymandy]

Licorice allsorts lasagne sounds like an interesting pud.