Pumpkins

Pumpkin Soup (serves 4-6)
  • 1 tbsp oil or 25g butter
  • 1 onion chopped
  • 900g pumpkin or squash - peeled, de-seeded and chopped.
  • 1 potato chopped
  • 1 carrot chopped
  • 2 sticks celery chopped small piece fresh root ginger - peeled and chopped.
  • 1 tsp ground cumin
  • 1 clove garlic, chopped
  • 900ml vegetable stock
  • black pepper to taste
  • 150ml cream (optional)
1. Heat the butter or oil in a large saucepan.
2. Add the vegetables and spices and cook gently for 5-10 minutes stirring - do not brown.
3. Add the stock and simmer until th eegetables and tender - about 20 minutes.
4. Blend, return to the pan and stir in cream if using. Reheat gently.
5. Sprinkle with chopped chives or parsley to serve.

Pumpkin Pie (makes 8''/20cm pie)
  • Pastry 50g rice flour
  • 175g wholemeal flour
  • pinch salt
  • 100g butter or margarine

1. Crumb together the flour and fat using fingertips.
2. Add enough cold water to make a firm dough.
3. Knead until smooth, chill for at least 30 minutes.
4. Roll out on a floured board and line an 8 '' flan dish, prick the base.
5. Bake blind for 15 minutes at 400 F, 200 C, Gas Mark 6.

Filling
  • 450g fresh pumkin, cooked grated
  • rind of 2 oranges/lemons
  • 150g chopped walnuts
  • 3 eggs, beaten
  • 3 tbsp honey
  • 5 fl oz milk
  • 1 ½ tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • 1 tsp grated nutmeg

1. Blend pumpkin flesh, spices, honey, orange rind, eggs and milk.
2. Fold in 100g walnuts.
3. Pour into the pastrt case and bake at 350 F, 180 C, mark 4 for 1 hour until set
4. Cool and decorate with the rest of the chopped walnuts.

Pumpkin Pie (Vegan) (makes 10''/30cm flan)
Line the dish with pastry and bake blind.

Filling
  • 400g pumpkin - cooked
  • 250ml soya or rice milk
  • 2 tsp arrowroot
  • 2 heaped dsp cashew butter
  • 150ml honey
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground mace
  • ¼ tsp ground allspice pinch of ginger
  • 1 ½ tbsp molasses


1. In a food processor, blend the pumpkin and milk.
2. Add the remaining ingredients and blend until smooth.
3. Pour the filling into the flan case.
4. Sprinkle with sesame seeds.
5. Bake for 15 minutes at 220 C, then reduce temperature to 120 C and continue baking for 1 ¼ hours. 6. Cool and then chill.


Clapham Nursery, Clapham, Lancaster, LA2 8DR - Telephone 015242 51723