Pumpkin Hot Chocolate
- 2 cups milk
- ½ teaspoon vanilla
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons brown sugar
- ½ cup pumpkin puree
- Pinch of ginger powder
- ¼ cup semi-sweet chocolate chips
- Whipped cream (optional)
- Heat milk over low heat in a saucepan, and then stir in the pumpkin puree, sugar and dry ingredients and beat until smooth.
- Add chocolate chips and continue to simmer for about 8 minutes, stirring continuously.
- Garnish with whipped cream and nutmeg if desired.
Caramel Pumpkin Milkshake
- 5 scoops of vanilla ice cream
- ¾ cup pumpkin pieces, peeled and deseeded
- ½ cup milk
- ½ cup caramel sauce
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- Whipped cream (optional)
- Add all the ingredients, except for the whipped cream, into a blender, and blend until smooth.
- If you feel it is too thick, add a bit more milk.
- Pour into glasses and top with whipped cream.
Roasted Pumpkin and Carrot Soup
- 1 kilogram pumpkin, peeled, deseeded and cut into 1 centimeter pieces
- 800 grams carrots, peeled and cut into 1 centimeter pieces
- ¼ cup olive oil
- 2 onions, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon mustard seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon chili powder (optional)
- 4 cups chicken stock
- 2 cups water
- Preheat the oven to 210C.
- Line a large roasting pan with non-stick baking paper.
- Place pumpkin and carrot pieces in the pan and drizzle with 2 tablespoons of oil and toss to coat. Roast for 30 to 35 minutes or until golden and tender.
- Heat the remaining oil in a large saucepan over medium heat. Add the onion, and then season with salt.
- Reduce the heat to low and cook, stirring often, for 20 minutes or until soft.
- Add garlic, mustard seeds, coriander, cumin, turmeric and chili powder, if desired.
- Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.
- Add the pumpkin, carrot, stock and water. Increase heat to medium before covering it and bring it to a boil.
- Reduce heat to low, then cook, covered, for 15 minutes.
- Set aside uncovered for 15 minutes to cool slightly.
- Transfer half the pumpkin mixture to the blender and blend until smooth.
- Transfer the soup to a clean saucepan, and repeat with remaining pumpkin mixture.
- Place over low heat and cook, stirring, for 4 minutes or until heated through.
Cumin and Pumpkin Dip
- 500 grams pumpkin, seeded, peeled and chopped
- 2 teaspoons olive oil
- 2 teaspoons ground cumin
- 1 garlic clove, crushed
- 2 tablespoons yoghurt
- 1 tablespoon chopped coriander
- Place pumpkin in a medium saucepan and cover with cold water, and then place over a high heat and bring to a boil.
- Cook for 15 minutes or until tender. Drain well.
- Heat oil in a medium frying pan over medium heat. Add cumin and garlic and cook, stirring, for 1 minute or until aromatic.
- Add the pumpkin and cook, stirring, until the pumpkin is coated with the spice mixture.
- Remove from the heat.
- Place the mixture with the yoghurt in the bowl of a food processor and process until smooth.
- Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool before serving.
Pumpkin and Tomato Gratin
- 1 kilogram pumpkin, peeled
- 6 tablespoons oil
- 2 onions, finely sliced
- 1 teaspoon sugar
- 500 grams tomatoes, skinned and sliced
- 2 garlic cloves, smashed
- 2 teaspoons fresh basil, chopped
- 2 tablespoons parsley, chopped
- Salt and pepper
- 1 tablespoon water
- ¾ cup breadcrumbs
- 2 tablespoons butter
- Preheat oven to 200C.
- Remove any seeds from the pumpkin and cut into 2 centimeter strips and then cook in boiling salted water for 2 to 3 minutes.
- Drain and dry thoroughly on paper towels before dicing the strips into about 1 centimeter cubes.
- Heat 2 tablespoons of oil in a large frying pan.
- Brown the onions slowly, and then stir in the sugar.
- Add the pumpkin, fry it gently until it starts to turn transparent, and then place them evenly into the bottom of a shallow baking dish.
- Heat the remaining oil before adding in the tomatoes, garlic, basil and half of the parsley to the pan.
- Season well with salt and pepper.
- Cook gently, just until the tomatoes start to collapse, turn once being careful to keep the tomato slices unbroken.
- When the moisture has reduced slightly, spread the tomatoes, in neat rows, over the pumpkin pieces.
- Add a tablespoon of water to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
- Mix the remaining parsley with the breadcrumbs and sprinkle evenly over the tomatoes and pumpkin.
- Dot with butter and bake for 20 minutes or until nicely browned.
Creamy Pumpkin Pasta
- 2 cloves garlic
- 1 tablespoon butter
- 1 cup pumpkin puree
- 1 cup chicken broth
- Pinch of nutmeg
- ¼ teaspoon chili powder
- Black pepper
- 2 tablespoons heavy cream
- 250 grams pasta
- Cook pasta according to bag directions. Drain.
- Mince the garlic and then add to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1 to 2 minutes, or just until the garlic is soft and fragrant.
- Add the pumpkin puree and chicken broth to the skillet and stir to combine.
- Add the nutmeg, chili powder and black pepper into the skillet and stir, letting the sauce simmer over medium-low heat for about 10 minutes.
- Add the cream to the skillet and add salt if needed.
- Stir the drained pasta into the sauce and serve.
Ginger Pumpkin Tart
- 2½ cups crushed ginger cookies
- 6 tablespoons butter, melted
- 500 grams pumpkin puree
- ¾ cup sweetened condensed milk
- 2 egg yolks
- Pinch of salt
- Preheat oven to 180C.
- Put a 9-inch removable-bottom tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended.
- Add the crumbs to the tart pan and evenly press the bottom and up the sides with the bottom of a measuring cup.
- Bake until a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended.
- Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes.
- Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice.
- Top with nuts or whipped cream if desired.
- 2 sticks unsalted butter
- 2½ cups flour
- 1 cup brown sugar
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 cups grated pumpkin
- 3 eggs
- ½ cup buttermilk
- 1½ teaspoons vanilla
- Preheat oven to 175C.
- Butter and flour two loaf pans and set aside.
- Combine flour, sugars, baking powder, baking soda and spices in a large bowl. Add grated pumpkin and toss.
- Whisk eggs, buttermilk, butter and vanilla in a medium bowl and stir into the dry ingredients.
- Transfer to prepared pans and bake on the middle shelf of the oven until a wooden skewer inserted into the center of the bread comes out clean, about 35 minutes.
- Cool in the pans on a wire rack.