Pumpkin and bacon soup

Ingredients (for 4 servings):

• 300g pumpkin flesh
• 20cl coconut milk
• 1 liter vegetable broth
• poppy seeds
• 4 slices of bacon
• 1 tsp curry powder
• a pinch of salt

Preparation:

1. Start by heating the pumpkin flesh and covering it with the vegetable broth. Stir, then add the curry powder.
2. Blend the mixture in a blender until smooth. Add the coconut milk and blend again.
3. Fry the bacon slices in a pan until crispy.
4. Pour the soup into bowls and top with bacon slices, sprinkling poppy seeds for a finishing touch.

Tip: Add a pinch of your favorite spice to enhance this delicious pumpkin soup, one of our top pumpkin recipes!

Creamy pumpkin pasta

Ingredients (for 4 servings):

• 650g pumpkin, skin on, cut into 8-10 cm wedges
• 4 cloves of garlic, unpeeled
• 1 tbsp olive oil
• 200ml whole milk
• 25g butter
• 2-4 tsp dukkah spice mix (depending on desired intensity)
• 80g mascarpone or cream cheese
• 15g grated Parmesan, plus extra for serving
• juice of half a lemon
• sea salt and black pepper

Preparation:

1. Preheat the oven to 200°C in fan mode.  Place the pumpkin and garlic in a roasting dish, drizzle with olive oil, season well, and toss to coat. Roast for 30-35 minutes, until tender.
2. Peel the pumpkin and transfer the flesh to a blender. Add the milk and blend until smooth.
3. Meanwhile, cook the pasta according to package instructions.
4. In a large pan over medium heat, melt the butter, stirring continuously for 30 seconds to a minute, until browned and nutty. Add the dukkah and mix well, taking care not to burn the spices.
5. Add the pumpkin mixture, mascarpone, Parmesan, and lemon juice to the pan. Stir until the mascarpone melts and the sauce is smooth. Toss in the cooked pasta, adding 50-100ml of pasta water for extra creaminess. Season with salt and pepper to taste. Serve immediately with more Parmesan.

@johngs

Creamy Pumpkin Pasta – Full Recipe Below . Serves 4 . 650g pumpkin, skin on and cut into 3-4inch wedges 4 cloves garlic, unpeeled 1 tbsp olive oil 200ml whole milk 25g butter 2-4 tsp dukkah spice mix (depending on strength) 80g mascarpone or cream cheese 15g parmesan, grated, plus extra for serving The juice of ½ a lemon Sea salt and black pepper . 1. Pre-heat the oven to 200 fan. Chuck the pumpkin and garlic into a roasting tray and pour over the oil. Season well and toss together. Roast for 30-35 minutes until soft and squidgy. 2. Peel the pumpkin and chuck the flesh into a blender. Add the milk and blitz into a smooth sauce. 3. Meanwhile, cook pasta according to packet instructions until al dente, normally about 8-10 minutes. Scoop out some of the pasta water and then drain the pasta. 4. Melt butter in a large pan over a medium heat. Stir continuously for 30 seconds to a minute until brown and nutty. Add the dukkah and mix well. Watch the spices don’t burn here, so move fast. 5. Add the pumpkin, mascarpone, Parmesan and lemon to the pan and mix until the mascarpone has melted into the sauce. Once smooth, chuck in the pasta. Add 50-100ml of the pasta water and mix until creamy. The pasta water really makes a huge difference here. Go a little at a time to get it right. Check the seasoning and add salt and pepper to taste. Serve immediately with Parmesan . #P#PumpkinF#FallRecipesA#AutumnRecipesP#PumpkinRecipesP#PastaPastaLover

♬ original sound – John Gregory-Smith

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For dessert, enjoy two more pumpkin recipes: One quick and easy, and one more indulgent. Take your pick!

Pumpkin pancakes

Ingredients (for 6 servings):

• 500ml all-purpose flour
• 2 tsp baking powder (or baking soda)
• 2 tsp ground cinnamon
• 250ml pumpkin purée
• 2 eggs
• 375ml milk
• 5ml vanilla extract
• butter for cooking

Preparation:

1. In a large bowl, mix the dry ingredients.
2. In a medium bowl, combine the liquid ingredients and pumpkin purée.
3. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
4. Heat a small amount of butter in a skillet over low-medium heat, then pour about 125ml of the batter using a ladle.
5. Cook for 2 minutes on each side.
6. Serve the pancakes hot with your favorite toppings.

Pumpkin and cream cheese muffins

Ingredients (for 12 muffins):

Muffins:

• 350g flour
• 150g granulated sugar
• 150g brown sugar
• 1 tsp baking soda
• a pinch of salt
• 2.5 tsp pumpkin spice (cinnamon, ginger, nutmeg, cardamom, clove)
• 400g pumpkin purée
• 125ml vegetable oil
• 2 eggs
• 1 tsp vanilla extract

Cream Cheese Mixture:

• 120g cream cheese (at room temperature)
• 2 tbsp sugar
• 1 tbsp flour
• 1 tsp milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 180°C.
2. In a bowl, mix the flour, sugars, baking soda, salt, and pumpkin spice. Set aside.
3. In another bowl, combine the pumpkin purée, vegetable oil, eggs, and vanilla extract. Gently fold in the dry ingredients, mixing just until combined. Pour the batter into greased muffin tins.
4. For the cream cheese mixture, mix the cream cheese, sugar, flour, milk, and vanilla extract until smooth. Add a spoonful of this mixture on each muffin (using a spoon or piping bag). Use a knife or toothpick to swirl the cream cheese into the muffins.
5. Bake at 180°C for 20-25 minutes, or until a toothpick comes out clean from the center.

@alex.kirouac

Cream Cheese Pumpkin Muffins (Makes 12 muffins) 1 3/4 cup flour 3/4 cup sugar 3/4 cup brown sugar 1 tsp baking soda 1/4 tsp salt 2 1/2 tsp pumpkin spice 15 oz (1 can) pumpkin purée 1/2 cup vegetable oil 2 eggs 1 tsp vanilla extract Cream cheese filling: 4 oz cream cheese, softened 2 Tbsp sugar 1 Tbsp flour 1 tsp milk 1 tsp vanilla extract Preheat your oven to 350 degrees In a bowl, combine the flour, sugar, brown sugar, baking soda, salt and pumpkin spice. Mix together and set aside. In a separate bowl, combine the pumpkin purée, vegetable oil, eggs and vanilla extract. Mix well and then gently fold in the dry ingredients into the wet mixture. Mix just enough until all ingredients are combined but do not over mix. Scoop into your lined muffin pan. To make the cream cheese mixture, combine your cream cheese (should be room temp), sugar, flour, milk and vanilla extract. Mix until smooth and add a dollop of the cream cheese mixture on top of the muffins (you can do this with a spoon or putting it in a piping bag.) Use a knife or tooth pick to swirl the cream cheese into the muffins. Bake at 350 for 20-25 minutes or until a toothpick in the center comes out clean. Let cool and enjoy!!

♬ Sunday – HNNY

These pumpkin recipes are the perfect way to wrap up your Halloween night and reward yourself with a well-deserved treat after trick-or-treating! Enjoy!