Pumpkin carving this year? Not sure what to do with all the leftover pumpkin?
Well we love this seasonal star, so we’re letting you in on a few of our favourite autumn pumpkin recipes.
Oven-roast the scooped out flesh with olive oil, seasoning and thyme. Simmer for a short time with a good chicken stock and then blitz until smooth. Finish with a drizzle of garlic-infused olive oil and a dollop of crème fraiche. Serve in chunky mugs for the perfect bonfire warmer.
Roast the pumpkin flesh with olive oil, a hint of chilli and generous pinch of cumin and then mash for a tasty meat-free cannelloni filling. Top with a rich tomato sauce, Old Winchester cheese and bake until golden and bubbling.
Pickle your pumpkin with cinnamon, ginger and cider vinegar for a zingy savoury side that perks up autumn pork dishes. Bottle beautifully for the perfect gift.
Slow roast the seeds for a healthy snack or pop them in a bird feeder in your garden for our chilly feathered friends.