Pumpkin sales must go through the roof around Halloween, with all the Jack O’ Lanterns sitting on front door steps around Victoria. But don’t throw away the inners of your pumpkin, use it to make a yummy side dish to have with your Pie or Tiddly Oggie this Halloween. Trust us, you won’t be disappointed!
If you can, try and scoop the flesh carefully and in chunkier bits from your Jack O’ Lantern, this will give you more options in terms of the side dishes that you can create.
Roasted Pumpkin Soup with a Twist
Nothing tastes better with a Sausage Roll than a cup of yummy Roasted Pumpkin Soup, particularly later on a colder night
What are the Ingredients
- 3/4 medium sized butternut pumpkin, skin and seeds removed, chopped
- 2 medium potatoes, chopped
- 1 onion, chopped
- 1 to 1 & a 1/2 teaspoons mild curry powder
- Salt and cracked black pepper
- 2 & a 1/2 cups of Vegetable Stock
- 1 cup full cream
- Chilli powder to taste, if desired
How do you create the magic?
- Pop your pumpkin, potatoes, onion, curry powder and vegetable stock in a large slow cooker. Make sure you season the mix with salt and pepper, then cook for several hours until vegetables are tender
- Turn off the heat and allow the mixture to cool. Using a food processor or stick blender, process until smooth.
- Stir through the cream and chilli powder (if desired). Warm the soup through again, season to taste and serve in a cup with a Sausage Roll for a warming way to welcome the witching hour!
Pumpkin & Spinach Salad
The ingredients you would need to create this yummy salad are:
- 600g of butternut pumpkin, deseeded, peeled, cut into wedges
- 2 teaspoons olive oil
- 2 teaspoons honey
- 2 teaspoons sesame seeds
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey, extra
- 2 tablespoons extra virgin olive oil
- 2 teaspoons wholegrain mustard
- 1 x 150g pkt baby spinach leaves
- 1 x 75g pkt toasted pine nuts
How do you make this tasty salad?
It’s all pretty simple really, once you’ve got your pumpkin from the inside of your Jack O’ Lantern, just follow these simple steps:
- Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
- Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated.
- Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown.
- Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
- Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
- Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately with an Angus Beef Pie for a maximum flavour hit!