At this time of year, the chances are you’ve got quite a stock of pumpkin and squash in your kitchen. This is when the vegetables are in season, and of course it’s also spooky season, meaning you might have extra in to carve into ghoulish faces. Check out these three ways to use up leftover pumpkin or squash.
Pumpkin Cake
Ingredients:
- 1 cup of plain flour
- 1 teaspoon of baking powder
- 1/2 cup of caster sugar
- 1/2 cup of unsalted butter
- 1/2 cup of cooked pumpkin or squash flesh
- 2 tablespoons of maple syrup
- 1 tablespoon of ground allspice
- 1 egg
Instructions:
- In a large bowl, cream the butter and sugar together.
- Sift in the flour and baking powder, stir in well.
- Add the egg and the pumpkin, stir in well
- Stir in the allspice and maple syrup.
- Pour into a lined cake tin and bake at 350 degrees for 45 minutes.
Pumpkin Smoothie
Ingredients:
- 1/2 cup of cooked pumpkin flesh
- 1/2 cup of milk
- 1 teaspoon of ground turmeric
- 1 tablespoon of maple syrup
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 1 banana
Instructions:
- Place all of the ingredients into a food processor or blender and blitz until smooth.
Pumpkin Soup
Rather than making the entire soup of out pumpkin flesh, add a little to whichever soup you’re making to help make the mix creamier, smoother and just a tiny bit sweet. This works particularly well in a potato and leek soup, or a pea and ham soup.
Don’t let those Halloween pumpkins go to waste, try one of these simple recipes and you’ll be getting through your pumpkin stock in no time!
