Grace Dent To Replace Gregg Wallace On...
Film, Media & TV4 mins ago
pumpkin recipe
4 Answers
I still have a couple of small pumpkins left from halloween - although I'm wondering if they're actually squash as they're stripey and more pointed at the centre. Any good savoury recipes?
Answers
1 to 4 of 4
Best Answer
No best answer has yet been selected by tingirl. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Pumpkin Stew
INGREDIENTS
60 g all-purpose flour
3 g salt
1 g pepper
905 g beef stew meat, cut into 1 inch cubes
30 ml vegetable oil
30 g butter or margarine
1 large onion, chopped
2 cloves garlic cloves, minced
183 g carrots, thinly sliced
2 celery ribs, thinly sliced
950 ml water
1 bay leaf
0.2 g beef bouillon granules
1 g dried thyme
350 g peeled, cubed pumpkin
DIRECTIONS
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
Pumpkin Fritters
INGREDIENTS
245 g pumpkin puree
1 egg, lightly beaten
125 g all-purpose flour
3 g baking powder
2 g curry powder
6 g salt
950 ml vegetable oil for frying
DIRECTIONS
In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
INGREDIENTS
60 g all-purpose flour
3 g salt
1 g pepper
905 g beef stew meat, cut into 1 inch cubes
30 ml vegetable oil
30 g butter or margarine
1 large onion, chopped
2 cloves garlic cloves, minced
183 g carrots, thinly sliced
2 celery ribs, thinly sliced
950 ml water
1 bay leaf
0.2 g beef bouillon granules
1 g dried thyme
350 g peeled, cubed pumpkin
DIRECTIONS
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
Pumpkin Fritters
INGREDIENTS
245 g pumpkin puree
1 egg, lightly beaten
125 g all-purpose flour
3 g baking powder
2 g curry powder
6 g salt
950 ml vegetable oil for frying
DIRECTIONS
In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Thai Pumpkin Soup
INGREDIENTS
15 ml vegetable oil
15 g butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
5 g chopped lemon grass
505 ml chicken stock
465 g peeled and diced pumpkin
355 ml unsweetened coconut milk
1 bunch fresh basil leaves
DIRECTIONS
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
INGREDIENTS
15 ml vegetable oil
15 g butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
5 g chopped lemon grass
505 ml chicken stock
465 g peeled and diced pumpkin
355 ml unsweetened coconut milk
1 bunch fresh basil leaves
DIRECTIONS
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
1 to 4 of 4
