Pumpkin Recipes To Get You Ready For Halloween

You may think you are limited to making a pumpkin pie on the run-up to spooky season, or just carving them. But pumpkins are actually a very ignored vegetable when it comes to cooking, and nothing says Autumn more.

Whether you want to use up some leftovers or try something different, we have a warming soup for those cosy nights in and a cheesecake recipe you can bake as a treat for dessert.

What to do with your Pumpkin after Halloween

Pumpkin Soup

You will need:

• 1 pumpkin (around 4kg in weight)
• 125g butter
• 2 medium onions, finely chopped
• 1 carrot, chopped
• 1 stick celery, finely chopped
• 3 pints stock (chicken or vegetable)
• Salt and pepper to taste
• 2 tbsp sour cream

Method:

1. Cut the top off the pumpkin and set aside. Scoop out the fibres and seeds and discard
2. Carve out the pumpkin, leaving around 2 cm around the edge. Do not cut into the outer skin
3. Melt the butter in a pan on low heat and add the onions, browning them for around 10-15 minutes. Roughly chop the pumpkin and add with the carrot and celery, then cover with a lid and cook for 40 minutes until cooked, stirring occasionally
4. Add the stock and bring to the boil, before removing from the heat and allowing to cool. Add the mixture to a blender or use a hand blender until smooth in consistency. This may have to be done in batches
5. Return to the pan and simmer for a further half hour, before adding to the hollowed-out pumpkin
6. An hour before eating, preheat the oven to 170°C and pop the ‘lid’ on. Place on a large baking tray or dish and cook for 45 minutes until warmed, before serving

Even better than a blender – pop it all in the soup maker.

Pumpkin Cheesecake

You will need:

• 250g digestive biscuits
• 60g butter, melted
• 340g cooked pumpkin (steamed or roasted)
• 200g caster sugar
• 450g cream cheese
• 1 tsp ground cinnamon
• 4 eggs
• 90 ml double cream
• Juice of 1 lemon

Method:

1. Heat the oven to 180°C
2. Bash the digestives into small crumbs, and combine with the butter. Lightly grease a 10-inch round baking tin and press the digestives firmly into the base to create the bottom of the cheesecake
3. Mix together the cream cheese, pumpkin, sugar and cinnamon until smooth. Beat the eggs and fold into cream cheese mixture. Cover the biscuit base evenly and bake in the oven for 90 minutes
4. Allow to cool, before turning out and leaving to chill overnight, covered in cling film
5. Whip the double cream until thick and then fold in the lemon juice
6. Spread over the cheesecake and it is ready to serve