Pumpkin Recipes

Wondering what to do with your Halloween Pumpkins? Well don't throw them out! Here are some delicious recipe ideas to use your leftover pumpkins. And if you are not in the mood for cooking ... cut open the pumpkin and leave it outside for the wildlife to enjoy :)  

Pumpkin Humous 
  • 1 x small pumpkin (about 500g)
  • Olive oil for roasting
  • 2 x crushed cloves garlic
  • 2 tbsp tahini paste
  • 400g can of chickpeas, drained
  • 1 lemon, juiced
  • 1 sliced red pepper
  • 1 sliced yellow pepper
  • Breadsticks
  • Cut the top off the pumpkin about two thirds of the way down and remove the pumpkin seeds then scoop out the flesh from the bottom and the lid.
  • Heat the oven to 200 degrees… cut the pumpkin into small pieces and place in a roasting tin with the crushed garlic and a big glug of olive oil and s&p then roast for about 45 mins until golden and tender. Leave to cool
  • Place the cooled pumpkin into a food processor with the lemon juice, chickpeas and tahini. Blitz until smooth then spoon back into the empty pumpkin shell and serve with breadsticks and crudités
Pumpkin Soup
Serves 8
  • 2.5kg pumpkin flesh, roughly chopped
  • 100g butter
  • 3 medium onions, finely chopped
  • 4 garlic cloves, finely chopped
  • Pinch chilli flakes
  • 1tsp nutmeg
  • S&p
  • 1.7litres chicken or veg stock
  • To serve:
  • Double cream
  • Toasted pumpkin seeds
  • Cut the top off the pumpkin and scoop out the seeds and fibres then scoop out all of the flesh and chop into rough pieces.
  • Melt the butter and fry the onions and garlic until soft.  Add the pumpkin, chilli flakes and nutmeg and season with s&p. Cover the pan with a lid and saute on a medium heat for about 6-8 mins, stirring occasionally. Add the stock and simmer for about 40-45 mins. Remove pan from heat and allow soup to slightly cool then blend until smooth.
  • When ready to serve drizzle a little cream over the soup and scatter with some toasted pumpkin seeds.
  • The soup can be served in mugs or bowls 🎃🎃🎃
Ok ... this is not a pumpkin recipe but a delicious little cocktail to enjoy at this time of year.
Vampires Kiss 🍷
Serves 1 
  • Sugar to coat the rim of the glass
  • 20ml raspberry liqueur
  • 25ml vodka
  • Ice
  • Handful of frozen raspberries
  • Champagne/Prosecco to top up!
  • Martini glass
  • First chill your martini glass then pour the raspberry liqueur, vodka and ice into a cocktail shaker with a handful of ice and the frozen raspberries. Shake vigorously until the outside of the cocktail shaker feels cold.
  • Wet the rim of the chilled glass with water then dip into the sugar. Strain the cocktail into the glass and top up with champagne or Prosecco 🎃🍷🥂
  • (If you want to make pink or red coloured sugar for the rim of your cocktail glass put a cup of white sugar into a container with a tight fitting lid, add a couple of drops of pink/red food colouring then secure the lid and shake vigorously for about a minute)
Enjoy xx❤️
Thank You Mimi for this recipe inspiration ! 
Mimi wears the Lavender Tunic