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25 Oct 2017

4 scarily scrumptious pumpkin recipes

Eating well on Halloween doesn’t have to be tricky. Just try our 4 favourite pumpkin recipes for a Halloween that’s ghoulishly good.

pumpkin pasta

Devilish Pumpkin Pasta

Baby, it’s cold outside. And there are witches and skeletons roaming the streets (OK, they’re trick-or-treaters. But it’s still spooky!) So why not stay in and warm up with a scrumptious batch of pumpkin pasta?

You’ll need:

  • 340g/12oz pasta
  • 1 small pumpkin
  • 2 sprigs rosemary
  • 1 clove garlic
  • 1 shallot
  • 140ml/5fl oz carton double cream
  • 1 tsp Dijon mustard
  • 2 tsp chopped flat-leaf parsley
  • 30-55g/1-2oz butter
  • 150ml/¼ pint white wine
  • Juice of ½ lemon
  • Salt and freshly ground black pepper
  • Grated parmesan, to serve

Method:

  1. Preheat the oven to 190C/375F/Gas 5.
  2. Peel and de-seed the pumpkin. Cut into 2.5cm/1in pieces and pop onto a baking tray.
  3. Season and sprinkle chopped rosemary over the pumpkin, then drizzle with olive oil.
  4. Cook in the oven for 45 minutes.
  5. Add the pasta to a pot of salted boiling water, and cook according to the instructions.
  6. Chop the garlic and shallot, then pan fry in butter for about a minute.
  7. Add the mustard and wine to the mix, then bring to the boil. Simmer for 2-3 minutes.
  8. Add the lemon juice, seasoning, cream, and parsley.
  9. Drain the pasta and place into a bowl.
  10. Take the pumpkin out of the oven, and fold it into the pasta.
  11. Pour the sauce over the lot and mix. Add more seasoning if needed.
  12. Serve in a bowl and sprinkle parmesan cheese on top.


pumpkin soup

Spooky Soup

Here’s a frightening statistic: the UK wastes around 18,000 tonnes of food while carving jack o’lanterns. But never fear! You can save the pumpkin flesh and use it to make this simple soup.

You’ll need:

  • 250g pumpkin flesh
  • 1 onion
  • 500ml skimmed milk
  • 2 carrots
  • Cinnamon, just a pinch
  • Salt and pepper

Method:

  1. Cut the pumpkin into small squares.
  2. Peel the carrots and onion, and cut them into little slices.
  3. Pop all the veggies with the milk in a saucepan, and add a pinch of cinnamon.
  4. Bake for around 30 minutes, or until the flesh is soft.
  5. Stir until the mixture is smooth, then add some water and heat it again.
  6. Leave for another half-hour until you’re happy with the consistency. Season with salt and pepper and serve.


pumpkin roast squash

Ghostly Roast Squash

Ever notice how a halved squash looks like a tiny vampire coffin? No, just us? Either way, this scrumptious stuffed squash with feta, chilli and mint makes for a hell-thy dish that’ll have them screaming for more.

You’ll need:

  • 2 small squash
  • 2 tbsp olive oil
  • 2 large red onions
  • 4 cloves garlic
  • 200g/7oz feta cheese
  • 50g/2oz pine nuts
  • 1 chilli, finely chopped
  • Handful of mint leaves

Method:

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Cut both squash in half, and use a spoon to scoop out the pips.
  3. Scoop out some of the flesh, leaving a 1cm border. Roughly chop the flesh.
  4. Pop the squash halves on a roasting tray. Season and drizzle with ½ tbsp of olive oil. Roast in the oven for 40 minutes, or until tender.
  5. Sauté the chopped squash and onion for 7 minutes or until golden. Add the garlic, then sauté the whole lot for 3 minutes.
  6. Spoon the sautéed mix into the squash halves. Sprinkle with feta cheese, pine nuts and chilli. Then season and roast for 10 minutes or until the pine nuts turn golden.
  7. Scatter mint leaves on top and enjoy!


pumpkin spice latte

Hellishly Hot Pumpkin Spice Latte

Craving a cosy cuppa while waiting for trick-or-treaters? Try this homemade take on a pumpkin spice latte. It serves two, but it’s so tasty you might want to make a bigger batch!

You’ll need:

  • ½ tsp pumpkin pie spice
  • 2 tbsp pumpkin puree
  • 2 cups milk
  • 1 tbsp maple syrup
  • 1 tbsp vanilla extract

To make your own pumpkin pie spice, mix these together:

  • 3 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1 ½ tsp ground allspice
  • ½ tsp ground cloves

Method:

  1. In a saucepan over medium heat, whisk the pumpkin puree, pumpkin pie spice, milk, maple syrup and vanilla extract.
  2. Keep whisking until the mixture starts steaming.
  3. Take off the heat and pop the lot in a blender.
  4. Blend until the mixture is frothy.
  5. Make your coffee in a mug as normal, and pour the pumpkin spice mixture over the top. Then sprinkle with a little extra pumpkin pie spice.

Looking for more gloriously gory treats this Halloween? See our deeply dark chocolate treats.

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