7 EASY RECIPES TO USE UP YOUR PUMPKIN!

Following on from my last 2 posts and as its Halloween this weekend, I thought I’d share some more recipes on how to use up your pumpkin to make some delicious meals and desserts.

At only £2 for a large one, pumpkin is not only really healthy and versatile but its a really cheap way of getting some veg into your meals as well as not wasting all that lovely flesh after you’ve got your carving done!

Pumpkin puree

I posted a recipe on how I make a pumpkin puree last week which is something I use in a lot of my recipes – here’s the link for it: https://mealplansmadeeasy.co.uk/a-pumpkin-is-for-eating-not-just-for-carving/ so if one of my recipes below uses pumpkin puree, this is what I am using (it lasts several days in the fridge so can be used in several dishes over a few days).

Pumpkin porridge

Ingredients

40g plain porridge oats
150g of pumpkin puree (as linked above)
150ml of water
1 tbsp of maple syrup
1/2 tsp of cinnamon
1/2 tsp of mixed spice
An apple to top with (or you can add any fresh fruit of your choice)

Method

– Simply mix everything together in a microwavable bowl (apart from the apple)
– Put in the microwave. I put on medium heat for 8 minutes and stir it every 2 minutes. If its too thick, you can add a splash more water.
– Once cooked, top with the chopped apple and enjoy!

Pumpkin soup

I make mine in my soup maker, but if you don’t have a soup maker, you can still do in a pan on the stove.

Ingredients

500g of pumpkin (I use the leftover skins from roasting the pumpkin for puree as well as some of the roasted pumpkin flesh)
1 medium carrot
1 medium onion
1 courgette
100g dried red lentils
1 litre of vegetable stock
2 tsp of cumin
1 tsp of chilli flakes

Method

– put all the ingredients in your soup maker (check the stock level within your soup maker guidelines) or in the pan if using and cook!
– I prefer a smooth soup so I use the smooth setting on my soup maker or I’d use a stick blender to blitz it once its cooked in the pan but its your choice.

Pumpkin hummus

Ingredients

150g pumpkin puree
A tin of chickpeas, drained and rinsed
1 tbsp of tahini
The juice of one lemon
1 tsp of garlic (I use frozen but if using fresh, one or two cloves to your taste)
1/2 tsp of cumin

Method

– put all the ingredients in a blender or a jug, if using a handheld stick blender
– blitz until smooth
– add a small splash of water if the consistency is too thick.
– top with a sprinkle of smoky paprika (optional)

Roasted Pumpkin risotto

Ingredients (to make 2 portions)

500g pumpkin, cut into bite size pieces
1 onion, chopped
150g risotto rice
400ml of vegetable stock
1 clove of garlic
1 tsp of chilli powder
1 tsp of sage
A handful of spinach
10g of parmesan to serve 

Method

– Preheat oven to 200ºC / gas mark 6
– Cover a baking tray with a sheet of baking paper and add your pumpkin to it, spray with low calorie spray oil and put in the oven for about 30 minutes until softened.
– Meanwhile, put a splash of water in a large sauce pan and heat gently
– Add the onion, garlic, sage and chilli powder and cook gently for 5 mins until the onion softens
– Add the risotto rice and stir for a minute
– Add the vegetable stock one ladle at a time and stir every now and again and once the stock is absorbed, add another ladle and repeat until the rice is cooked. (I’m not a risotto cooking expert so you may have a better method that you use to make your risotto)
– Once the pumpkin and the risotto is cooked, add the roast pumpkin and the handful of spinach to the pan and stir gently through the rice.
– Serve and top with 5g of parmesan

I also topped mine with some cumin roasted cauliflower (literally bits of cauliflower sprayed with low calorie spray oil and sprinkled with cumin and roasted in the oven at the same time as the pumpkin) but you could add other vegetables, chicken, sausages for example.

Pumpkin and chickpea curry

Ingredients (this made a good 3 portions)

200g pumpkin puree
1 tin of chopped tomatoes
1 tin of chickpeas, drained
1 onion, chopped
1 pepper, diced
1 head of broccoli, chopped in florets
1 tbsp of curry powder
200ml of unsweetened coconut milk
Coriander to serve
60g of rice per serving

Method

– Put a splash of water in a large sauce pan and heat gently
– Add the onion, pepper and curry powder and cook gently for 5 mins until the vegetables soften
– Add the pumpkin puree, chopped tomatoes, broccoli and drained chickpeas and simmer for about 15 minutes
– Add the coconut milk and allow to simmer for another 5 minutes.
– Serve with the cooked rice and top with chopped coriander

Pumpkin spiced biscuits

Ingredients

40g of grapenuts cereal
1 egg
150g of pumpkin puree
30g of dried raisins
1 tsp of cinnamon
1/2 tsp of ginger
1/2 tsp of mixed spice
1 tbsp of sweetener (or you can use honey or maple syrup)

Method

– Preheat your oven to 180ºC / gas mark 4 and line a baking tray with baking paper
– Simply mix everything all your ingredients together in a bowl until well combined
– I used a fried egg silicone ring to put dollops (I love the word dollop!) of the mixture evenly spaced on the baking tray
– Cook in the oven for about 20 minutes or until golden brown and firm to the touch.

Pumpkin smoothie

Ingredients (2 servings)

1 banana
200g of pumpkin puree
400ml of unsweetened almond milk
1 tbsp of maple syrup
1 tsp of cinnamon
1/2 tsp of mixed spice

Method

– simply put all the ingredients in your blender and blitz until smooth (if you don’t have a blender, then put in a jug and use a stick blender to blitz)
 

I hope you enjoy some of these ideas,  I’m hoping to continue pumpkin cooking over the next few weeks (I’ve got 2 whole ones ready and waiting to be used) so if you have any favourite dishes or recipes to share, please do let me know!  

I’ve already put my recipe for spiced pumpkin oaty flapjacks up on the blog if you fancy giving those a try: https://mealplansmadeeasy.co.uk/spiced-pumpkin-oaty-flapjacks-recipe/