Halloween

Roasted Paprika Pumpkin seeds
Pumpkin seeds scooped from Pumpkin
Olive oil
smoked Paprika
Sea salt

Methodology:-
Rinse the pumpkin seeds and put into a bowl.
Pour some olive oil over and mix up
Spread seeds over a baking tray 
Cook in medium high oven turning occasionally until they are brown
Remove from oven and dust with smoked paprika and salt
Mix together and put in bowl.


Lovely as snacks or for adding to breads or soups

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Pumpkin and parmesan Soup
50g butter
1 onion chopped
1kg pumpkin de-seeded and cubed
2 cloves of garlic diced
2 bay leaves
a glass of white wine
2 tablespoons double cream
900ml fresh organic chicken stock hot
an old parmesan cheese rind

Methodology:-
Heat the butter in a pan on low heat
Add the onion and pumpkin and cook for 5
Add the garlic and bay leaves and cook for another 5
Add the wine and cook until alcohol evaporates off
Add the stock and parmesan rind
Bring to boil and boil for 10 mins
Set aside to cool a bit then remove the parmesan rind and Bay leaves
Add soup to blender and blend until smooth
When serving garnish with a few pumpkin seed, parsley, parmesan shaving and a drizzle of olive oil

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Roast Sage Sausages with Pumpkin
4 Large Sage Sausage (Waitrose butchers do a really nice one)
250g Pumpkin cut into wedges
250g Potato cut into wedges
250g Parsnip cut into wedges
8 Shallots peeled
5 cloves of garlic skin left on and bashed once with hand
4 tbsp Olive oil
1 bunch of Asparagus tips
4 Tomatoes halved
Salt and pepper

Methodology:-
Heat oven to 200ºC/Gas mark 6
Add Pumpkin, Potato, parsnip, shallots and garlic to baking tray
Cover with olive oil and season with salt and pepper and mix up
Put in oven for 20 mins then remove and stir
Add the Sausage, asparagus tips and tomatoes
Bake for a further 25 mins turning the sausages


Serve with Gigantes Beans and a nice mustard

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Pumpkin Pie
1 x 500g pack ready-made dessert pastry
1kg peeled and deseeded pumpkin chopped into even cubes
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
4 tablespoons maple syrup
6 tablespoons caster sugar
3 large eggs beaten
200ml double cream

Methodology:-
Preheat the oven to 200ºC/Gas mark 6
Roll pastry to a thickness of just under 1/2cm
Line tart tin with pastry and blind bake for 20 mins. Set aside
Add Pumpkin to baking tray and sprinkle with nutmeg, cinnamon, ginger.
Drizzle with maple syrup cover the tray with double layer tin foil
Bake for 45 mins until soft in 180ºC/gas mark 4 oven.
Allow to cool a little
Add baked pumpkin and all the syrup and spices in pan to blender
Blend in food processor and transfer to a bowl
Add 2 tablespoons of sugar and eggs
Mix well and stir in the cream
Fill the cool tart case with pumpkin mixture and bake for 45 mins. Done

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Pork and Sage

Pumpkin Monkey

Here are a couple more pumpkin ideas to use up any spare pumpkin you have as we have loads left:-

Sausage, pumpkin and sage casserole
http://www.bbc.co.uk/food/recipes/sausagepumpkinandsag_92737

Pumpkin Lasagne
http://www.bbc.co.uk/food/recipes/pumpkinlasagne_70658

Pumpkin risotto with crispy sage
http://www.bbc.co.uk/food/recipes/pumpkinrisottowithcr_13723