Thank you for popping by.  If you heard me earlier today on BBC Berkshire talking about pumpkins I was talking how to use all the pumpkin, and promised some recipes that I was talking about.

You might be getting ready, or possibly already have carved your pumpkins and will no doubt have some waste.  Don’t throw this away……. use it…….

Nutritionally pumpkins are full of vitamins, high in fibre, rich in vital antioxidants, lots of  lutein, xanthin, and carotenes.  Some even consider pumpkin a super food, and it has few calories.

So to the recipes:

Pumpkin Skins:

Place your pumpkin skins on a baking tray, spread out evenly.

Drizzle some olive oil, (not to much you don’t want to drown them).

Sprinkle some lovely spices or herbs of your choice or just salt and pepper.

Bake at 180ºC/350ºF/Gas Mark 4 until golden and crunchy
 (about 15 minutes).

Pumpkin Seeds:

The time has come for you to do something with all those seeds, did you know that they’re a good source of fibre and protein, they contain a huge amount of magnesium, which helps your body to absorb calcium.

Wash the seeds in a colander to get rid of all the pulp.

Spread them out on a baking tray, place in the oven to dry out for about 30 minutes 150oC/300oF/Gas Mark 2

Take out of the oven and sprinkle with a sweet topping such a cinnamon, mixed spice, sugar or savoury, like salt, herbs or chilli spice topping.

Let your imagination run wild and try different toppings, or you can have them just roasted.

Pumpkin flesh:

What isn’t there not to like about pumpkin flesh, it is so versatile.  Whether it is used for sweet or savoury there are hundred and one ways to use it.

It makes a wonderful soup, and the all American pumpkin pie is a must try, however one of my favourite ways to use it is in a cake.

Pumpkin and Apricot Cake

Ingredients:

250g       Pumpkin

100g       Dried Apricots (diced)

50g         Sugar

50g         Butter

3              Large Eggs

1 tsp      Vanilla Extract

150g       Plain Flour

50g         Ground Almonds

1 tsp      Baking Powder

2 tbsp    Flaked Almonds (to decorate)

Makes: 8” round tin

Pre heat oven 180°C / 350°F / Gas Mark 4                              Line a 8” inch round tin

1. Peel and finely grate the pumpkin
2. Cream together the butter and sugar
3. Add the eggs one at a time and keep beating
4. Mix in the vanilla extract and mix well until all combined
5. Add the pumpkin and dried apricots and mix again
6. In a separate bowl sift together the flour, baking powder and ground almonds
7. Fold the flour into the sugar and pumpkin mixture making sure it is well mixed
8. Pour the mixture evenly into the prepared tin
9. Sprinkle the flaked almonds on top of the cake
10. Place it in the middle of the oven and bake for 30-40 minutes until the a skewer comes out clean
11. Remove from the oven once cooked and place on a cooling rack take out of tin after 10 minutes

Serving suggestion: slice the bake, add sliced fresh apricots and crème fraiche

Pumpkin Spiced Drink:

You will need to make some pumpkin puree for this recipe.

1. Peel and dice the pumpkin up, steam the pumpkin for 20 minutes until soft
2. With a blender, puree the pumpkin until smooth
3. this will keep in the fridge for about 3 days or you can freeze it

Ingredients:

450 ml milk

300 grams pumpkin puree

2 tsp light brown sugar (use more or less depending on your taste)

1 1/2 tsp mixed spice if you can get pumpkin spice then use that

whipped cream – for topping 

Mixed Spice or pumpkin spice – for sprinkling on top

1. Place the milk, pumpkin puree, sugar and spices in a saucepan and heat through do not boil.
2. Pour into 2 cups
3. Place your whipped cream on top and sprinkle with your spices
4. And enjoy