Pumpkin Soup

450g of Cooked Pumpkin or Winter Squash (to cook, boil until soft)
400ml of Chicken Stock
1 Large White Onion
2 Diced Carrots
1 cup Single Cream
1/4 cup Sour Cream
Salt and Pepper to Taste
4tbs Dry White Wine

Method
In a large pot combine the chicken stock, onion, carrots and salt
and pepper, simmer until the carrots are tender.
Add the pumpkin and the white wine and simmer for a further
10 minutes.
Put into a blender, add the single cream and blend until smooth.
Return to heat until hot enough to serve.
Pour into bowls and top with sour cream.

Pumpkin Pie

9” Uncooked Pastry Case
2 cups Cooked Pumpkin or
Winter Squash (to cook,
boil until soft)
2 cups Condensed Milk
1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/2 tsp Salt
1/2 cup Brown Sugar

Method
Place 1 cup of condensed milk in a blender and add the
squash or pumpkin and spices a little at a time, blending
until smooth.
Pour the mixture into a large bowl and add the remaining condensed
milk and brown sugar. Stir well.
Pour mixture into the unbaked pastry case and bake at 425ºF
for ten minutes, lower heat to 325ºF, bake for thirty minutes.
Cool and serve with whipped cream.

Roasted Mediterranean Pumpkin and Vegetables

1 Cubed and Peeled Winter Squash or Pumpkin
1 Medium Jar, Strained Black Olives
1 Deseeded and Cubed Red Pepper
1 Deseeded and Cubed Yellow Pepper
3 Peeled and Quartered Red Onions
2 Cubed (large cubes) Courgettes
Olive Oil as required
1 tsp Salt

Method
Pre-heat 180ºC
Place all the vegetables into a high sided baking tray and
cover generously with olive oil and salt.
Bake for 40 minutes until tender.

Baked Stuffed Squash

3 small Winter Squash
3 small White Onions
1 cup Cooked Couscous or Brown Rice
1 tbs Olive Oil
1 cup Diced Red Pepper
1 bunch Fresh Spinach
3/4 cup Wholewheat Bread Crumbs
1/4 cup Roasted Pine Nuts
1 tbs Butter
1/4 cup of Mature Cheddar Cheese.

Method
Cut Squash in half. Bake at 350ºF for 35 to 40 minutes or until tender.
Sauté the onions and the red pepper in the olive oil until tender, once
tender add the spinach and the cooked couscous or rice.
Combine the crumbs with the pine nuts, salt and mature cheddar.
Stuff the squashes with the vegetable mixture and sprinkle the cheese
and breadcrumb mixture thickly on the top of the squashes.
Dot with butter.
Return to the oven and bake for a further 15 to 20 minutes or until
browned.

Pumpkin Bread

2 cups Fresh Cooked Pumpkin or Winter Squash (to cook, boil until soft)
1/2 cup Olive Oil
3 to 4 tsp Cinnamon
1 Egg
2 Cups Brown Sugar
1/2 tsp Cinnamon/Nutmeg, Mixed
3/4 tsp Salt
2 tsp Baking Soda
1/2 cup Chopped Pecan Nuts
2 1/2 cups Plain Flour
1/4 cup Raisins

Method
Mix all ingredients together, beating until smooth.
Fill greased and floured cake or bread tin.
Bake for one hour and thirty minutes in a 350ºF oven.

Pumpkin Cookies

1 cup Butter
3/4 cup Sugar
1 cup Cooked Pumpkin or Winter Squash (to cook, boil until soft)
1 Egg
2 cups Plain Flour
1 cup Raisins
1/2 cup Molasses
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt

Method
Pre-heat oven to 375ºF.
Cream butter and sugar together.
Mix in the pumpkin, egg and molasses.
Stir in the dry ingredients, spices and raisins.
Place spoonfuls of mixture onto a greased baking tray.
Bake for 10 to 20 minutes.

Roasted Pumpkin Seeds

1 Pumpkins Seeds
Salt to Taste

Method
Extract seeds from pumpkin, wash in warm water.
Spread seeds out on baking tray.
Sprinkle generously with salt.
Bake in a 350ºF oven for 20 minutes, after which check every
five minutes.
Check seeds are done by taking out sample, leaving to cool
and tasting. If the insides are dry, the seeds are done.

Braised Lamp and Pumpkin

1.5 kg shoulder Lamb, boned but whole
800g Deseeded and Peeled Pumpkin or Winter Squash
2 tbs Olive Oil
2 Peeled and Quartered Red Onions
6 Whole, Peeled Garlic Cloves
2 Deseeded and Peeled Red Peppers
1 tbs Salt
100 ml Dry White Wine
300 ml Lamb Stock
2 to 3 Sprigs Rosemary
2 to 3 Sprigs Parsley
1 heaped tsp Tomato Puree

Method
Pre-heat oven to 150ºC.
Cut lamb and pumpkin into 4 to 6 chunks.
Heat the olive oil in a large casserol dish.
Cook the onions until they’re golden.
Brown the lamb pieces all over, add the garlic, peppers, pumpkin and
salt to the pot.
Add the wine, lamb stock, rosemary and parsley.
Cover and transfer to the oven for two to three hours.

Spicy Bacon Squash

1/2 Squash per Person
2 tbs Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg

Method
Cut the squash in half, longways.
Clean out the seeds and any pulp.
Generously sprinkle with sugar and spices.
Bake in a hot oven for up to an hour, until the flesh is soft.