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Spooking Up Your Halloween: Tikiboo's Favourite Pumpkin Recipes

Posted on October 20 2019

If you ever wondered how pumpkins could be used aside from spooking trick or treaters at Halloween, read on!

Pumpkins make a great addition in both sweet and savoury dishes. So, even if you’ve never tried pumpkin before or you’re now adopting more of a flexitarian approach to your diet, why not give these pumpkin-rich recipes a go?

Great For A Protein Fuelled Lunch: Roasted Pumpkin Quinoa Salad


Ingredients

For the roasted pumpkin:

  • 1/4 medium kent pumpkin, or your pumpkin of choice (about 3 cups of chopped pumpkin)
  • 1 red onion, cut into small wedges
  • 1 tsp ground coriander
  • 1 tsp fennel seeds
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil
  • 2 tsp maple syrup


For the salad:

  • 1/2 cup quinoa
  • 1 big handful mint
  • 1 big handful coriander
  • 1/2 tbsp olive oil
  • 1/2 lemon, juiced, or to taste
  • 1 tsp sumac

To garnish:
  • 2 tbsp pomegranate seeds
  • 1 tbsp dry roasted pepitas
  • 1 tbsp dry roasted hazelnuts, roughly chopped


Method

  1. Preheat oven to 220 degrees °C (425 degrees °F). Cut the pumpkin into chunks and place on a lined baking tray with the onion. Add the remaining ingredients and toss to coat. Spread out in a single layer and roast for 25 minutes or until cooked through. Cooking time will vary depending on the size of your pumpkin chunks. Once cooked, remove and set aside.
  2. Wash the quinoa and add to a small saucepan with 3/4 cup of water. Cover and bring to the boil. Once boiling, turn the heat to as low as possible and allow to cook for 10 minutes. Once cooked fluff with a fork and add to a large bowl. Set aside and allow to cool slightly.
  3. Finely chop the mint and coriander add to the quinoa along with the olive oil, lemon juice, sumac and salt and pepper. Add the pumpkin and toss gently. Add to a serving plate.
  4. Garnish with pepitas, pomegranates and hazelnuts. Serves 4.


Recipe Notes:

To dry roast the pepitas and hazelnuts.  Add separately to a frying pan and cook over medium heat until golden. Add the hazelnuts to a tea towel and rub with your hands to remove most of the skins. Then roughly chop. 

Recipe credit: Little Big H


Not Just A Winter Warmer: Pumpkin & Bacon Soup

Ingredients

  • 1 tbsp vegetable oil
  • 50g butter
  • 1 onion, finely chopped
  • 150g maple-cured bacon, cut into small pieces
  • ½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
  • 1l chicken stock
  • 100ml double cream
  • 3 tbsp pumpkin seeds, toasted
  • Maple syrup, for drizzling

Method

  1. In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season.
  2. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
  3. Melt the remaining butter in a pan over a high heat, and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour-over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Recipe credit: BBC Good Food magazine, October 2016

 

Spice Up Your Pumpkin: Mauritian Pumpkin Curry

Ingredients

  • 3 tbsp vegetable oil
  • 1 onion
  • 2 garlic cloves, grated
  • 3cm of fresh ginger, grated
  • 2 green finger chillies, sliced lengthways
  • 1kg pumpkin, diced
  • ½ tsp salt
  • A dash of sugar
  • 200ml water
  • 1 tsp ground coriander
  • 12 fresh curry leaves
  • 2 sprigs thyme

Method

  1. In a large, lidded pan, heat the oil over medium heat, fry the onion until blonde, tip in the garlic, ginger and chillies until they sizzle a little, browning at the edges.
  2. Add the pumpkin chunks, season with salt, a touch of sugar and add the water. Cover and cook for 15 minutes until the pumpkin flesh has yielded.
  3. Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes, reducing the pumpkin stew a little.
  4. Eat with rice or a flatbread such as paratha or chapatti. Serves 4.

Recipe credit: Ivor Peters, urbanrajah.com.

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