With this being the Halloween weekend we at Bruised Food Club thought now would be a perfect time to share a couple of recipes with you to make sure that those delicious pumpkins don’t go to waste!!
Pumpkin Peel Fries
This one if nice a simple and makes for a tasty treat on an autumn night!
Just peel you pumpkin into what ever size fry you want and drizzle with olive oil and your favourite spice, or just salt and pepper!
Roast in the oven at 180c until crisp and enjoy!
Roasted Pumpkin Seeds
Another simple snack using an oft forgotten part of a pumpkin!
- Scoop the seeds out of the pumpkin and toss with some olive oil.
- Roast in the oven at 180c for around 10 minutes then enjoy as a snack or a crispy garnish to soups and salads.
Spiced Pumpkin Soup
Ingredients
- 1 pumpkin (normally around 1.5-2kg)
- 1tbso garam masala
- 2tsp ground coriander
- 2tsp ground cumin
- 0.5-1tsp chili flakes
- 3tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves peeled and grated
- 2cm of ginger peeled and grated
- 1 vegetable stock cube in 9dl water
- 1dl cream/vegan cream (optional)
Method
- Peel and deseed the pumpkin.
- Cut in pumpkin into chunks and put in a bowl.
- Mix the garam masala, 1tsp of coriander and 1tsp on cumin in a small bowl and mix with 2tbsp of oil. Season.
- Pour this spiced oil over your pumpkin and mix it up so everything is nicely coated. Put on a baking tray and roast for 40-45 minutes at 180c.
- In a pot fry the onion on a medium heat in some oil until soft, add the ginger, garlic, chili flakes and remaining spice. Fry until fragrant.
- Add the stock and bring to a simmer.
- Once the pumpkin is done chuck it in the pot, remove from the heat and blend with a hand blender until creamy and smooth.
- Mix in the cream if using and return to a low heat until ready to serve.
- Throw those toasted pumpkin seeds on top to make it pretty.
- Eat 🙂
Written by Jonathan Elliot
Bruised Food Club 