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Pumpkin can be stored in a cool, place for a few months, but this depends on the variety . Pumpkin puree (recipe below) can be frozen for long-term storage. If you want to save seeds for growing next year, separate them and lay them flat on a sheet of kitchen tissue. Allow to dry for a day then store in a paper bag or envelope in a dry place.
As a vegetable
Peel pumpkin and remove seeds. Dice the pumpkin flesh into approx 2-3 cm cubes. Steam until soft or microwave for a few minutes, depending on the size of portion and power of microwave. Do not add extra water.
Cut the pumpkin or squash into large pieces. Do not peel. Place
in a pyrex dish. Do not add water. Roast in an oven @ 160-180˚C until the
flesh is soft. This cooked flesh can be frozen and stored.
Spicy pumpkin soup
2 tablespoons margarine
1 large onion chopped
1 1/2 cups chicken stock
3 cups pumpkin puree
1/4 teaspoon nutmeg
1/2 cup non-fat evaporated milk or long life
1. Heat margarine in a large saucepan over medium heat, add onion and cook
for 2 minutes.
2. Add the stock , pumpkin puree and nutmeg. Simmer gently until mixture boils.
3. (a) Stir in milk and serve immediately. Garnish with fresh chopped parsley if desired.
(b) alternatively, leave out the milk and add freshly-cooked skinless frankfurters (chopped up) and serve.
Peel pumpkin and remove seeds. Dice the pumpkin flesh then cook it - either stew in a saucepan until soft or microwave (no added water). Then mash it and squeeze it through a sieve. Discard the residue.
Pumpkin puree can be frozen in 300 ml (half-pint) portions for later use
in pies or soup.
4 oz short crust pastry
half-pint pumpkin puree
2 oz sugar
a grating of nutmeg
1 tsp ground cinnamon
Make the pastry and line a flan ring or pie plate with it. Beat the eggs ; add the milk, sugar, flavourings and pumpkin puree. Stir well and pour into the pie shell. Bake in a very hot oven (mark 8, 4500 F ,2300C) for 15 minutes, then finish cooking in a moderate oven ( mark 4 , 3500 F ,1800C) for at least 20- 25 minutes, or until filling is set. Allow to cool before eating. May be served with cream and stored in fridge.
pumpkin puree (see other recipe)
50g + 15 ml (1 tbsp) plain flour
2 large eggs
1.25 ml (one quarter teaspoon ) sugar
1.25 ml salt
pepper to taste
vegetable oil for frying
In a medium bowl mix flour, eggs, sugar , salt and pepper to a very thick
batter. Add to mashed pumpkin and mix very well. Taste for seasoning.
Heat 60 ml oil in a heavy frying pan over a medium heat. Fry pumpkin mixture tablespoons, flattening each after adding it, for about 2 minutes or until golden brown on each side. Turn carefully using slotted spatulas. Transfer to paper towels to drain. Continue making pancakes, adding more oil to pan if necessary. Serve hot or at room temperature.
3 pounds of pumpkin, peeled and diced
grated rind and juice of 3 lemons
3 pounds of sugar
Boil the pumpkin until it is tender, drain well and mash thoroughly.
Add the grated lemon rinds and juice and put it all into a saucepan and bring
to the boil. Add sugar and stir until dissolved. Boil for 20
minutes or until thick and pour into sterile jars. This is quite
runny marmalade, so use pectin if you want it more jelly-like.
Spicy Pumpkin Chutney
4 tubs (1kg) cooked pumpkin. A dense winter squash (eg butternut) will
be better than a watery Halloween pumpkin. I cook this by placing in an ovenproof
dish with lid and baking at 180˚C until the flesh is soft. I then scoop out
the flesh with a spoon.
2 large cooking apples, peeled, cored and chopped
1-2 large onions, chopped
1-2 sweet red peppers, chopped
1-2 cloves of garlic, chopped
2 tablespoons ginger root, grated finely
2 teaspoon turmeric
1 teaspoon chilli powder, (or to taste)
1 teaspoon mustard powder
approx. 500 ml vinegar - adjust this according to how watery the pumpkin is to get the right consistency. I use some of the vinegar to rinse out the food processor after chopping ingredients, add more vinegar if the mixture is too thick.
Place clean jars and their lids in an oven at 100˚C to sterilise.
Place all the ingredients into a large saucepan, bring to the boil and then simmer for 15 minutes until the apple cooks and the mixture thickens.
Funnel into the sterile jars and tighten lids. Wear heavy duty rubber gloves to handle these.
Link to information about how my special pumpkin recipe
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