Pumpkins

PUMPKINS

As well as looking beautiful and making a wonderful autumn decoration, pumpkins are a delicious basis for soups, pies and cakes; here are a few recipes to inspire some creativity with this magnificent fruit of the pumpkin vine.

Pumpkin Purée:

To make a batch of pumpkin purée which can then be used in a variety of culinary creations, first you have to bake it.  You could dice the pumpkin and cook in a small amount of water until tender, but baking it does bring out the delicious sweet pumpkin flavour so much more.

So to bake; preheat the oven to 180°C.  With a good sharp knife cut the pumpkin into quarters and scrape out the seeds and stringy bits.  Then cut the quarters again, depending on how big the pumpkin is, to get about 3" wide pieces.  Place skin side up on a baking sheet and bake for about 45 minutes, until the pumpkin is tender when prodded with a fork.  Allow to cool and then peel off the skin and scoop the flesh into a food processor.  Whizz until smooth.  Pumpkin purée freezes well in rigid containers; leave a 1/2 inch gap at the top. 

Pumpkin Pie:

Ingredients:

For the pastry

6oz flour

½ teaspoon salt

1 tablespoon sugar

1 teaspoon baking powder 

3oz unsalted butter, very cold

1 egg yolk

3-4 tablespoons double cream

For the filling

1 lb pumpkin purée

2 large eggs

3 oz soft brown sugar

4 tablespoons golden syrup

8fl oz double cream

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon allspice

¼ teaspoon grated nutmeg

½ teaspoon salt

  To make the pastry, sift the flour, salt, sugar and baking powder into a mixing bowl or into a food processor.  If doing by hand - cut the butter into small pieces and rub into the mixture with the tips of your fingers until the mixture resembles breadcrumbs.  Blend the egg yolk and cream together and, using a fork, stir into the flour mixture.  Turn the dough out on a lightly floured surface and knead for 10 seconds with the heel of you hand to blend.  Wrap the dough in cling film and refrigerate for at least 30 minutes.

  Roll out the dough when ready and line a 9½ - 10 inch pie plate.  Prick the base with a fork and fill the centre with a piece of crumpled greaseproof paper weighed down with dried beans or rice.  Refrigerate for 15 minutes before baking blind in a hot oven, 400°F/200°C, for 15 minutes.  Remove the paper and beans for the last 5 minutes.  Place on a rack to cool. 

  Combine all the filling ingredients and mix together until just blended.  Pour into the pie case and return to the oven at 375°F/190°C for 45 minutes, or until the filling has set.  If you place the pie plate on a hot baking sheet in the oven while it cooks it helps keep the bottom pastry crisp.  Serve at room temperature, with cream.

Pumpkin Soup

Ingredients: 

1 ½ lb pumpkin puree

1oz butter

1 medium onion, chopped finely

1 pint chicken or vegetable stock

½ pint of milk

2 tbsp crème fraiche

1 tbsp lemon juice

Pinch of sugar

½ tsp freshly grated nutmeg

Salt and freshly ground black pepper

  Melt the butter in a large saucepan and sauté the onion in it until tender.  Add the stock, milk, pumpkin, sugar and nutmeg.  Cover and simmer for 15-20 minutes.  Remove from the heat and with an electric hand blender mix until smooth.  Return to the heat and stir in the crème fraiche and lemon.  Season to taste and serve with crusty seeded bread.