Top 10 pumpkin recipes
Sophie Morris defends pumpkin, one of the most versatile ingredients that Great Britain grows.
I was a fully-grown adult before I had my first slice of pumpkin pie - a village fete winner, made by my baking mad sister. She uses a Delia recipe, but always skimps on the toasted pecans in the pastry because she never remembers to buy them.
How can it be that, up until that fateful day six years ago, I had only ever tasted pumpkin mulched into a soup?
What a waste
Like so much of our other home-grown produce, we waste pumpkins (and other squashes) in Britain. In fact, we grow more of them than anywhere else in Europe, only to eviscerate and torch them come Halloween.
Elsewhere in the world they are venerated throughout the winter months, because finding a huge and relatively cheap vegetable full of juicy, bright orange flesh (packed with beta-carotene and other nutrients) is near impossible once the cold weather sets in. Americans, Italians, Indians, Chinese and Japanese cooks and eaters are all fans of pumpkins.
Ten new ways with pumpkin
1. If you’re tired of pumpkin pie, why not add it to muffins or make a French-style pumpkin tarte tatin?
2. With some good parmesan, it makes a dense and vibrant risotto, or mix diced pumpkin into tagliatelle with cream and cheese.
3. Pumpkin goes well in Asian soups, mixed with lemongrass and coconut milk and Thai curry paste, or try with garam masala and lentils and peas.
4. It's a staple dish in Bangladesh, where it’s eaten with lamb and spices, which sounds very tempting. Or just make a veggie pumpkin masala instead.
5. There’s nothing to stop you roasting great chunks of pumpkin in oil and garlic (a little rosemary would go nicely here too), and serving up with your Sunday roast.
6. Apparently Tristan Welch of Launceston Place perks up his cheesecake with spiced roast pumpkin.
7. Ever thought about baking pureed pumpkin into a cake? It goes brilliantly in gingerbread.
8. We've got a Bill Granger recipe for pumpkin cannelloni - can you imagine how sweet 'n creamy it would be?
9. Oranges, lemons, fresh ginger root and grated raw pumpkin make for a fantastic marmalade.
10. And there is, as ever, the comforting blended mulch of pumpkin soup - our one is made from roasted pumpkin, garlic and rosemary, and comes served with blue cheese toast.
How do you eat your pumpkin? Do you enjoy the taste? Talk to us in the comments box below.
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