November 2, 2018
Here are three ways to use up your left overs…
Thai pumpkin soup
- 1 ½ kg pumpkin or squash, (peeled and roughly chopped)
- 4 tsp sunflower oil
- 1 onion (sliced)
- 1 tbsp grated ginger
- 1 lemongrass (bashed a little)
- 3-4 tbsp Thai red curry paste
- 400ml can coconut milk
- 850ml vegetable stock
- Lime juiced and sugar for seasoning
- (Optional)1 red chilli (sliced) to serve
- Heat oven to 200C/180C fan/gas 6
- Toss the pumpkin or squash into a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.
- Put the remaining oil in a pan with onion, ginger and lemongrass. Cook for 8-10 mins until softened. Stir in curry paste for 1 minute; followed by the pumpkin and everything else apart from 3 tbsp of coconut milk. Cook for 5 minutes.
- Take out the lemongrass and cool for a few minutes. Whizz until smooth with a hand blender or in a large blender in batches.
- Return to the pan to heat up and season if needed (with salt, pepper, lemon juice and sugar).
- (Optional) serve with remaining coconut milk and scattered chilli.
Sausage and pumpkin roast
- 450g pack pork sausages or 8 large sausages
- 800g pumpkin wedge, peeled and cut into thick moon shaped chunks
- 2 red onions (peeled and cut into wedges)
- 2 tbsp olive oil
- 2 tsp caraway seeds
- 300g tub fresh beef gravy from the chiller cabinet
- Heat oven to 220C/200C fan/ gas 7
- Put the sausages, pumpkin, onions, olive oil and caraway seeds (make sure all the ingredients are cut and peeled if they are stated to be in the ingredients list) into a non-stick roasting pan making sure to ‘toss’ to cover everything in the oil. Roast for 20 minutes until sausages are browned and the pumpkin softened and starting to crisp at the edges.
- Tip the gravy into the pan and gently stir (best with a wooden spoon). Place back in oven for 2 mins until gravy starts bubbling.
- Serve and enjoy
Pumpkin pancakes with salted pecan butterscotch
- 250g pumpkin, peeled, deseeded and chopped into large chunks
- 2 eggs
- 3 tbsp light brown soft sugar
- 25g butter, melted (plus a little for cooking)
- 125ml buttermilk
- 200g plain flour
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- dizzle of flavourless oil (such as sunflower) for frying
- optional servings: ice cream, yogurt or anything of your liking
For the salted pecan butterscotch
- 50g pecan (roughly chopped)
- 50g butter
- 50g light brown soft sugar
- 1 tsp sea salt flakes
- 100ml double cream
- Put the pumpkin in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on high for 5-8 minutes until it is really soft. Drain the pumpkin well and cool completely. (this is best done night before if it is for breakfast)
- Once cool, put the pumpkin into a food processor with the remaining pancake ingredients and add a pinch of salt. Blend until smooth, thick batter and transfer to jug or a piping bag. Set this a side until the sauce is made.
- Toast the pecans in a saucepan for 1-2 minutes until they are a shade darker. Tip out and set a side. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few minutes until you have a shiny sauce. Stir in the pecan and set aside to cool.
- Heat a little piece of butter and drizzle oil in a large frying pan. heat the oven to 140C/120C fan/ gas 1, this is to put the cooked pancakes in whilst cooking the others to keep them warm. When the butter starts foaming, swirl it around the pan, then pour tennis sized amounts of batter into the pan. Cook over a low – medium heat. Do not touch the pancakes until they start to bubble. When they do take a look underneath and if they are golden flip them over and cook for 2 minutes on that side. Transfer on to the baking tray to keep warm and repeat the steps with whats left of the batter.
- Once the pancakes are done serve them how ever you like. We suggest piling the desired amount up and top with ice cream or yogurt then pour over the salted pecan butterscotch sauce.