If you love pumpkin, you know that it is a very versatile ingredient. It tastes delicious with a roast dinner, but you can also add it to cakes, soups, pies, quiches, curries, pasta, muffins and more. These are just 3 recipes that our family loves - why don't you try one this weekend?
1/ Pumpkin & Spinach Risotto
Ingredients: 1.2kg butternut pumpkin, cut into 2cm cubes
4 cups vegetable stock 1 onion, diced 2 cloves garlic, crushed 1 and 1/2 cups Arborio rice 120g bag of baby spinach leaves 1/2 cup mozzarella cheese
40g pine nuts
Preheat the oven to 200 degrees. Roast pumpkin cubes on a baking tray for 20 minutes until browned slightly on edges. Put aside.
Place stock in a medium saucepan on a burner at the back and simmer to keep warm. In another medium pot, add a tablespoon of olive oil and sauté onions and garlic until soft. Add rice and stir to coat. Add a ladle of stock to the pot and stir until most is absorbed. Keep adding one ladle of stock at a time into the pot until it is all absorbed. Stir continuously. When the liquid is mostly absorbed, pull the pot off the heat. Stir through the spinach leaves, pine nuts, pumpkin and mozzarella. Serves 4.
500g pork loin, cubed
500g butternut pumpkin, cubed
400ml can of coconut cream
2 Tablespoons red curry paste
In a saucepan, heat a tablespoon of olive oil and brown the pork. Add the red curry paste and cook for 5 minutes, stirring. Add the coconut cream, pumpkin and 1/2 cup of water. Bring to the boil and then simmer for 40 minutes. The pumpkin will turn to mush and become a delicious curry sauce. Serves 4. Note: This recipe tastes even better re-heated the next day!
3/ Pumpkin Mini Muffins
1 and 3/4 cups plain flour
1 cup mashed roast pumpkin
1/3 cup oats
1/2 cup honey/ maple syrup
1/3 cup olive oil
1/4 cup milk
1 teaspoon baking soda
1 teaspoon vanilla essence
Spice blend - 1 teaspoon mixed spice, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
Preheat oven to 200 degrees. To roast the pumpkin, chop 250g of butternut pumpkin into cubes and roast in oven for 20 minutes. When cool, mash to make up one cup.
Turn the oven to 160 degrees. In a medium bowl, beat oil and honey together. Add eggs and mix. Add pumpkin, milk, spices, baking soda and vanilla. Add flour and oats and stir. Spray a 20 hole mini muffin tin with oil. Spoon cake mix into a mini muffin tin and bake for 20 minutes. Makes 20.
My neighbour and I share a whole pumpkin (whichever variety is on special!) and have been sharing recipes for soups.
Her mother's CWA cook book and my recipes from two (Health) subscription magazines are varying our meals during our isolation.