So many people I speak to have never eaten pumpkin. Of course, they buy one to carve over Hallowe’en, but then simply throw it away. When I was younger, I really, really disliked the smell of pumpkin when scooping out the middle, and that put me off of eating pumpkin for many years. I later discovered I liked butternut squash and then I decided I needed to try pumpkin properly.
This year, I found some really nice varieties from my local greengrocer in Wimborne. The large, bright orange one in the left of the photo, above is a Red Kabocha, which is delicious baked or mashed and seasoned with spices. The green striped pumpkin in the front of the photo is a Celebration pumpkin, which is actually a new variety of acorn squash with particularly sweet flesh. And at the back is a Sweet Lightening, which can be eaten is sweet and savoury dishes. These beauties were grown fairly locally, in Somerset.
I’ve been very busy recipes testing recently for my books, which include a couple of recipes using pumpkin, so I’m afraid you’ll have to wait until next year to try the recipes. However, I wanted to share some ideas for how you can use up your pumpkins after tonight. There are plenty of recipes you can find online to use. Here are some thoughts:
Pumpkin and sage filled pasta
Roasted pumpkin risotto
Spiced pumpkin soup
Baked spiced pumpkin
Pumpkin cake (use pumpkin instead of carrot)
Pumpkin pie (very good using fresh pumpkin)
There is life still in your pumpkin after 31st October – make the most of it!