| Pumpkin Soup |
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Ingredients
- 2 lbs ( 900g ) of pumpkin flesh, cut into cubes
- 1 large onion, chopped
- 1 large potato, peeled and cubed
- 1-2 cloves of garlic, crushed
- 1 flat teaspoon of curry powder, mild or medium strength
- 1 bay leaf
- salt and freshly ground pepper
- 3-4 cups chicken or vegetable stock
- 1 tablespoon sunflower oil
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Method
- boil the pumpkin cubes and the bay leaf in some water until nearly tender
- sweat the chopped onion in the oil until transparent
- add the crushed garlic, trying not to burn it
- mix in the curry spice and stir
- pour the cooked pumpkin into the mixture
- add potato cubes, stock and salt and pepper, simmer until cooked
- blend to a creamy consistency
- serve with warm crusty rolls.
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| Brown Sugar Pumpkin Pie |
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Ingredients
For the Crust
9 inch (23cm ) pastry crust made with;
- 6oz (175g) plain flour
- 4oz (100g) butter
- ½ salt
- ½ sugar
- 2 tbsp water to bind
For the Pumpkin
- 1lb 9oz (700g) slice of pumpkin, skin on deeseeded
- 1½oz (40g) butter
- 2oz (50g) dark muscovado sugar
- 3 tbsp orange juice
For the Custard
- 3oz (85g) dark muscovado sugar
- 3 large eggs
- 142ml carton of double cream
- ½tsp each of ground allspice, ginger, cinnamon and salt
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Method
Line pie dish or flan tin with pastry and chill until ready. Preheat oven to 200oC/gas mark 6/180oC fan oven. Dot pumpkin with butter and sugar, drizzle with orange juice then put cut side up into a baking dish and bake for 40-45 mins, until tender. When cool enough to handle, drain off the liquid, peel off skin and puree the flesh until smooth.You should have about 1lb 2oz (500g).
Turn the oven down to 190oC/gas mark 5/170oC fan oven. Put in a baking sheet to heat. Mix the puree with muscovado sugar, eggs, cream and spices and whisk until smooth. Pour into the chilled pastry crust and then put in the oven on the baking sheet for 40 minutes or until the filing puffs up and feels firm to the touch. Serve warm.
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| Banana & Chocolate Chip Cookes |
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Ingredients
- 125g butter or margarine
- 50g caster sugar
- 1 medium size egg
- 175g self-raising flour
- 2 bananas, peeled and mashed
- 100g pack milk chocolate drops
- Coloured royal icing
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Method
- Preheat the oven to 180oC/350oF/Gas Mark 4.
- Cream together the butter or margarine and sugar.
- Beat in the egg then fold in the flour, bananas and chocolate drops.
- Place heaped 5ml spoons of the mixture on a greased baking tray and flatten slightly.
- Place in the preheated oven for 20 minutes. Transfer to a wire rack and allow to cool.
- Using the royal icing decorate with scary faces
- Perfect for all trick or treaters!!
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