Pumpkin recipes you need to try this October
Cosy season is in full swing! The leaves are falling off the trees, the evenings are getting darker and supermarkets shelves are stacked with Halloween treats – including crates of pumpkins. Why not embrace the festivities with some home-made pumpkin treats this season?
We’ve put together four delicious pumpkin recipes for you to try; from lattes to soup.
If settling down to watch a film with a slice of pumpkin pie sounds like your scene, read on!
Pumpkin Spice Latte
A classic autumnal drink many wait all year for, the pumpkin spice latte is an all-time favourite. Perfect for crisp autumn mornings, this pumpkin spice latte recipe is something you have to try!
Ingredients (serves one)
- 2 tsp pumpkin puree (home-made or shop-bought will work)
- Pinch of ground cinnamon, plus some extra to garnish
- Pinch of ground ginger
- Pinch of ground nutmeg
- 30ml of strong coffee
- 250ml of milk (any type will work)
Method
Step one (to make the pumpkin puree)
Place the pumpkin chunks into a steamer or a colander over a pan of simmering water, and cook for ten minutes. Test with a knife and cook for a further five minutes if not cooked through. Mash and then leave to cool.
Step two
Pop two teaspoons of pumpkin puree in a heatproof mug and stir in the spices and coffee.
Step three
Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into a glass and stir well to combine the mixture.
Step four
Spoon some of the milk froth over the top and dust with cinnamon to finish.
Pumpkin Pie
A traditional American dessert, pumpkin pie is the perfect sweet treat this October. Impress friends by bringing some along to a get together, or curl up with a slice while watching a spooky film - pumpkin pie is always a good idea.
Ingredients (serves eight)
- 750g of pumpkin, deseeded, peeled and cut into chunks
- Plain flour for dusting
- 350g sweet shortcrust pastry
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh grated nutmeg
- 1tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Method
Step one
Place the pumpkin into a large saucepan and cover with water and bring it to the boil. Cover with a lid and leave to simmer for fifteen minutes or until tender. Then drain the pumpkin and let it cool.
Step two
Heat the oven to one hundred eighty degrees Celsius or gas mark four. Roll out the pastry onto a floured surface and use it to line a twenty-two centimeter loose-bottomed tin (ideally a tart tin), before leaving to chill for
for fifteen minutes.
Line the pastry with baking parchment (and some baking beans if you have them) and bake for fifteen minutes. Remove the baking parchment and beans and cook for a further ten minutes until the base is golden, and then leave to cool.
Step three
Turn up the oven temperature to two hundred twenty degrees Celsius or gas mark seven. Pass the cooled pumpkin through a sieve into a large bowl or blend the pumpkin to a puree for ease. In a separate bowl combine the sugar, nutmeg, salt and cinnamon, before mixing in the beaten eggs, melted butter and milk. Then add the pumpkin puree and stir the mixture well.
Step four
Pour the mixture into the tart shell and cook for ten minutes. Then reduce the temperature back down to one hundred eighty degrees Celsius or gas mark four, and bake for a further thirty-five to forty minutes until the filling has set.
Step 5
Leave to cool before removing the pie from the tin. Mix any remaining cinnamon with the icing sugar and dust over the pie before serving (best served chilled).
Pumpkin Soup
In need of a comforting meal after a long day? Pumpkin soup is a delicious and festive option- perfect for this time of year. Creamy in texture and packed with nutrients, this recipe is just what you need before retreating to the sofa to binge your favourite series.
Ingredients (serves six)
- 2 tbsp olive oil
- 2 onions, finely chopped
- 1kg pumpkin, deseeded, peeled and cut into chunks
- 700ml vegetable or chicken stock
- 150ml double cream
- Bread for dipping
- For the croutons
- 2 tbsp olive oil
- 4 slices of bread, crusts removed
- Handful of pumpkin seeds
Method
Step one
Heat two tablespoons of olive oil in a large saucepan before adding the chopped onions. Gently cook for five minutes until soft but not coloured.
Step two
Add the prepped pumpkin to the pan and carry on cooking for eight- ten minutes, stirring occasionally until it starts to soften and turn golden.
Step three
Pour the stock into the pan and season with salt and pepper. Bring the mixture to the boil and then simmer for ten minutes until the pumpkin is very soft.
Step four
Add the double cream to the pan and bring back to the boil before pureeing with a hard blender. For an extra-velvety consistency pour the soup through a sieve.
The soup can now be frozen for up to two months for when you’re next in need of a quick and hearty meal.
To make the croutons
Step five
Cut four slices of bread into small squares.
Step six
Heat two tablespoons of olive oil in a frying pan and fry the bread until crispy and golden. Then add a handful of pumpkin seeds and cook for a few minutes until toasted.
Step seven
Reheat the soup if necessary and scatter the croutons and seeds on top. Serve with some toasted bread for dipping.
Pumpkin Pie S'mores
Super easy to make and delightful on the tastebuds, pumpkin pie s’mores combine two of America’s favourite sweet treats. Perfect for if you’re craving a sugary snack or want to impress when hosting a night in.
Ingredients
- 16 ginger nut biscuits
- 8 marshmallows
- 8 tsp pumpkin puree (home-made or shop-bought)
- ¼ tsp cinnamon
Method
Step one
Preheat the grill to high temperature and line a baking tray with parchment. Pop eight ginger nuts on the tray and top with a marshmallow. Grill until the marshmallows brown and start to melt.
Step two
Mix the pumpkin puree (for how to make see above) with the cinnamon and pop a teaspoon on each of the remaining ginger nuts.
Step three
Sandwich together and enjoy.
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