Friday, 19 October 2012

Cooking with a pumpkin

I used a pumpkin as my 366 picture the last two nights, and today I have been using the pumpkin to cook with, which was after all the main reason for buying it.

So first off I made pumpkin bread


12 oz Einkorn flour
12 oz white bread flour
1 1/2 tablespoon sugar
1 teaspoon salt
2 teaspoon instant yeast
8oz milk
1 1/2 tablespoon oil
6 oz cooked pumpkin pulp

warm milk and place in bottom of bread machine pan.
add oil to pan

Place rest of ingredients in pan with yeast on top.

Set machine to a white loaf, soft crust.

I served mine with lacto free cheese spread, tomato and parma ham.

Pumpkin Cakes

I got a request from E to take her some of these across as she wanted to try some, so they were made egg free especially.

8 oz dairy free margarine
8 oz coconut sugar
6oz tofu
1lb flour
8oz cooked pumpkin pulp
2 teaspoon cinnamon
1/2 bag choc chips
few handfuls raisins

Cream marge and sugar together.
Add tofu, pumpkin and cinnamon and mix.
Mix in flour. and then split into half.
In one half stir in choc chips, the other half add the raisins

Put into cake cases and cook for approx 12 mins at 180oC

Once cool decorate to suit,the choc chip ones I melted chocolate and covered in sprinkles. The raisin ones I just left as were.

Pumpkin and lentil soup.

1lb carrots
3 sweet potatoes
2 onions
1/2 pumpkin
2 ham stock cubes
6oz lentils
1oz pot barley

Peel and slice vegetables, add to a large pan. Add 2 pints water, the stock cubes, the pot barley [3and the lentils. Cook for approx 30 mins or until vegetables are cooked.

linked items came from Healthy Supplies, but the recipes and ideas are my own.


  1. What a delicious collection of pumpkin recipes. You have been very busy!
    Thanks for entering One Ingredient challenge. Could you please link up to mine and Franglais Kitchen's blogs to be included in the round up.
    Thank you!
    Laura@Howtocookgoodfood xx

  2. thanks for sharing these lovely seasonal recipes!


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