Seasonal Recipes - using pumpkin

I was in Morrisons the other day and I noticed they had medium sized pumpkins on offer for fifty pence each. As it is getting autumnal what better a fresh product to buy to use in the kitchen. So here I will share two recipes with you that I made this week.

Pumpkin Soup Preparation time: 10 minutes Cook time: 45 minutes Serves: 6 to 8 Ingredients 1 large onion 2 peppers ( I used different colours) 1 lb peeled pumpkin 4 large carrots 4 oz lentils 3 slices back bacon garlic puree 1.5 pt stock ( I use ham stock cubes) 1 tablespoon oil Directions Peel all the vegetables Deseed and chop the peppers, and chop onion Heat oil in a heavy bottom pan and gently fry off onion and peppers until softened Meanwhile grate carrots and pumpkin Cut bacon into small pieces Add grated veg to pan, add stock, bacon, lentils and garlic puree. Bring to the boil and simmer for 25 mins. Season and serve with crusty bread

fry off, grate, cook and enjoy

Spicy Pumpkin Cake

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INGREDIENTS

300g Self Raising Flour 2 teaspoon nutmeg powder 250ml hot tea 200g rice bran oil

300g brown sugar 150g sultanas 4 eggs beaten 500g peeled and grated pumpkin

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DIRECTIONS Soak sultanas in the tea for a minimum of an hour. mix together dry ingredients Mix eggs and oil together and add to dry mix stir in pumpkin and drained sultanas (makes a wet batter mixture) place into a shallow greased baking tin and cook for 30 mins at 160 oC Once cool either cut into squares and eat, or alternatively top with a cream cheese frosting or a dairy free ganache. pumpkin and sultana cake EAT & ENJOY!

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