Get ready for Halloween with these delicious family friendly meals! Anna @annasfamilykitchen has been brewing up some of her favourite pumpkin recipes from spiced pumpkin soup to gooey pumpkin brownies
INGREDIENTS (makes 24-36 brownies)
500g or 1 x Crown Prince Squash, peeled, deseeded and chopped
180g unsalted butter
250g plain flour
1½ tsp baking powder
½ tsp salt
300g caster sugar
6 large eggs
1 tbsp vanilla extract
4 tbsp vegetable oil
1½ tsp ground cinnamon
Simmer the pumpkin flesh in boiling water for 15 minutes until soft. Drain and mash.
Grease and line a 30cm x 20cm baking tin with parchment paper.
Break up the chocolate and put into a heatproof bowl together with the butter. Sit over a pan of barely simmering water (a bain marie) stirring occasionally until the chocolate and butter have both melted. Alternatively you could melt the chocolate and butter together in a microwave on medium power.
Mix together the sugar, eggs and vanilla extract using a hand whisk or electric mixer.
Combine the flour, baking powder and salt and beat it into the sugar/egg mixture.
Pour half the mixture into a separate bowl. In one bowl fold in the melted chocolate and butter mixture. In the other bowl stir in the pumpkin puree, oil and cinnamon.
Pour half the chocolate batter into your baking tin. Then pour half the pumpkin batter in. Followed by the remaining half of chocolate batter and the remaining half of pumpkin batter. Using a knife or spoon swirl the top of the batter so you get a marbled effect.
Bake at 180 degrees for 35-40 minutes.
Test the brownie is cooked by inserted a skewer into the middle of the cake and making sure it comes out clean. Turn onto a wire rack and cut into squares to serve.
Spiced Pumpkin Soup
INGREDIENTS (for 4-6 portions)
1 large Red Onion Kuri Squash (approx 1.4kg), peeled, seeds removed, flesh roughly chopped2 red onions chopped
2 carrots peeled and chopped
3 garlic cloves crushed
5cm fresh ginger, peeled and chopped
1 tsp ground cumin
1 tbsp ground coriander
½ tsp chilli flakes or one fresh chilli deseeded and chopped
400ml coconut milk
Greek Yogurt or Creme Fraîche to serve (optional)
Soften the onion in a lug of oil for 5 minutes then add the pumpkin, carrot, ginger and garlic.
Colour for 10 minutes stirring occasionally before adding the spices followed by the stock.
Simmer for 30 minutes, season and blitz. Stir through the coconut milk and serve with the fresh coriander and Greek Yogurt or Creme Fraîche.
Pumpkin & Sage Risotto
INGREDIENTS for 4
1 pumpkin or butternut squash (approx 1.5kg), peeled, seeds removed, flesh cubed
600g Arborio Rice
2 onions chopped
2 garlic cloves crushed
15g fresh sage
150ml white wine
1 litre veg stock
Grated hard cheese – Parmesan, pecorino or dairy free
Pick 8 sage leaves off the bunch and leave whole. Chop the remaining sage.
Put the pumpkin on a baking tray, season, sprinkle over half the chopped sage and drizzle with olive oil. Roast for 30 minutes. Mash half of the pumpkin. Leave the rest in cubes.
Add 2 tbsp olive oil to a pan and add the whole sage leaves. Let them crisp for a minute or so without burning. Lift out.
Colour the onion for 5 minutes in the same oil. Add the garlic, stir then add the rice. Stir for a minute then add the white wine. Let it bubble before adding the stock, one ladle at a time, stirring continually.
Once all the stock has been used, the process will take about 25 minutes, add the mashed pumpkin. Stir then add the cubed pumpkin and the remaining chopped sage.
Finish with grated hard cheese and the crispy sage leaves.
INGREDIENTS for 8-12 portions
1 small Harlequin squash – about 500g
2 tbsp olive oil
2 garlic cloves
Juice of half a lemon
2 tbsp tahini
½ tsp cumin
½ tsp smoked paprika
Half the pumpkin and remove the seeds. Scoop out the flesh and lay it on baking parchment on a baking tray. Roast for 40 minutes at 180 degrees. Allow to cool.
Put the pumpkin and all the other ingredients in a food processor and blitz. Add some of the reserved chickpea water from the can to loosen if necessary.
Spoon into a hollowed pumpkin if you like! Serve with pitta bread and crudités.
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