Spicy Pumpkin Souffle

Recipe serves 4.

Ingredients:

1 ounce (30 g) butter
2 tablespoons all-purpose (plain) flour
Pinch each ginger, cinnamon and nutmeg
1/3 cup milk
2/3 cup cooked, mashed pumpkin
4 eggs, separated
1/3 cup brown sugar

Method:

1. Melt butter in saucepan, add flour and spices, cook 1 minute, stirring, gradually add milk, stir until mixture boils and thickens, mix in pumpkin.
2. Beat egg yolks and sugar together until thick and creamy, fold into pumpkin mixture. Beat whites until soft peaks form, fold lightly into pumpkin mixture; pour into well greased deep 7 inch (18 cm) souffle dish (or 4 individual dishes). Bake in moderately hot oven 30 to 40 minutes. Serve with cream.

Pumpkin and Apple Risotto

Pumpkin and other winter squash are very popular in Italy and appear in many classic Italian recipes. If pumpkins are out of season, use butternut or onion squash - the flavors will be slightly different, but they both work well. Recipe serves 3-4.

Ingredients:

8 ounces (250 g) butternut squash or pumpkin flesh
1 cooking apple
1/2 cup water
1 ounce (30 g) butter
1 1/2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
3/4 cup fruity white wine
3 3/4-4 cups simmering vegetable stock
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Cut the squash into small pieces. Peel, core and roughly chop the apple. Place in a pan and pour in the water. Bring to the boil, then simmer for about 15-20 minutes until the squash is very tender. Drain, return the squash mixture to the pan and add half the butter. Mash the mixture roughly with a fork to break up any large pieces, but leave the mixture chunky.
2. Heat the oil and remaining butter in a pan and fry the onion and garlic until the onion is soft. Tip in the rice. Cook, stirring constantly, over a medium heat for 2 minutes until it is coated in oil and the grains are slightly translucent.
3. Add the wine and stir into the rice. When all the liquid has been absorbed, begin to add the stock a cupful at a time, making sure each addition has been absorbed before adding the next. This should take about 20 minutes.
4. When roughly two cupfuls of stock are left, add the squash and apple mixture together with another addition of stock. Continue to cook, stirring well and adding the rest of the stock, until the risotto is very creamy. Stir in the Parmesan cheese, adjust the seasoning and serve immediately.

Pumpkin Soup

An easy to prepare soup that never fails to satisfy the taste buds and appetites of those eating it. The potato gives a nice silky appearance to the soup. Leftover soup can be frozen in a foil tray. Recipe serves 6.

Ingredients:

1 tablespoon oil
1 medium onion, diced
1 potato
2 pound (1 kg) pumpkin
4 cups chicken or vegetable stock
1 cup milk
1/2 teaspoon ground nutmeg
Pinch ground cardamom
Freshly ground black pepper to taste
Sour cream and chives, to serve

Method:

1. Heat oil in a deep pot and fry the onions until soft.
2. Peel and seed the pumpkin and peel potato and cut both into pieces. Add to onion along with the nutmeg and cardamom. Cook over medium heat for 5 minutes, stirring occasionally.
3. Add stock and bring to the boil. Reduce heat and cook until pumpkin is tender.
4. Puree in a food processor or blender until smooth.
5. Return to pot. Add milk and heat but do not boil.
6. Serve hot with a dollop of sour cream and a sprinkling of chopped chives and ground pepper.

Pumpkin and Pistachio Risotto

Vegetarians tired of the standard dinner party fare will love this elegant Italian combination of creamy, golden rice and orange pumpkin, and so will everyone else. It would look particularly impressive served in the hollowed-out pumpkin shell. Recipe serves 4.

Ingredients:

2 pints (1.2 litres) vegetable stock or water
Generous pinch of saffron strands
2 tablespoons (30 ml) olive oil
1 onion, chopped
2 garlic cloves, crushed
2 pound ( 1kg) pumpkin, peeled, seeded and cut into 3/4 inch (2 cm) cubes
2 cups risotto rice
7 fl oz (299 ml) dry white wine
2 tablespoons freshly grated Parmesan cheese
1/2 cup pistachios, coarsely chopped
3 tablespoons chopped fresh marjoram or oregano, plus leaves to garnish
Salt, freshly grated nutmeg and freshly ground black pepper

Method:

1. Bring the stock or water to the boil and reduce to a low simmer. Ladle a little of it into a small bowl. Add the saffron strands and leave to infuse.
2. Heat the oil in a large, heavy-based saucepan or deep frying pan. Add the onion and garlic, and cook gently for about 5 minutes until softened. Add the pumpkin and rice and stir to coat everything in oil. Cook for a few more minutes until the rice looks transparent.
3. Pour in the wine and allow it to bubble hard. When it has been absorbed, add a quarter of the hot stock or water and the saffron liquid. Stir until all the liquid has been absorbed. Gradually add the remaining stock or water, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-30 minutes the rice should be golden yellow, creamy and al dente.
4. Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes. To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, scatter over a few marjoram or oregano leaves and serve.

Pumpkin Scones

Butternut pumpkin (squash) adds color and moistness to this easy but classic country recipe. Recipe makes 12.

Ingredients:

1 cup cooked Butternut pumpkin (squash), cooled and drained
2 cups self-rising (raising) flour
1/2 teaspoon salt
1 ounce (30 g) butter, chilled and thinly sliced
1/4 cup caster sugar
1 large egg, lightly beaten
Milk or 1 egg yolk beaten with 4 teaspoons milk, to glaze
Butter, to serve

Method:

1. Preheat the oven to 500 degrees F (250 degrees C). Grease a 8 or 9 inch (20 or 23 cm) sandwich cake tin with melted butter.
2. Mash the pumpkin in a bowl with a fork and drain off any excess liquid.
3. Sift the flour and salt into a mixing bowl. Add the butter and rub in lightly with fingertips until fine breadcrumbs form. Stir in the sugar with a round-bladed knife. Add the pumpkin and egg and mix to form a dough.
4. Turn the dough out onto a lightly floured surface. Knead very lightly until smooth. Pat out or roll out to 1 inch (2.5 cm) thick. Cut into at least 12 rounds with a 2 inch (5 cm) scone cutter. Place in the prepared tin, 9 around the edge, 3 in the middle. Brush with milk or egg yolk and milk.
5. Bake for 10-15 minutes, or until golden and cooked. Stand tin on a rack to cool for a few minutes, then turn scones out and cover with a tea towel for about 5 minutes, before serving warm and buttered.

Tip: It is important to have a light, quick movement to make scones. Knead the dough very lightly to compress it and make it smooth enough to pat or roll out. Dip the cutter in flour if the dough sticks.

Curried Pumpkin

Great for vegetarians, this easy and tasty Indian-style vegetable curry is delicious served with rice. Adjust the amount of chili to suit your palate. Recipe serves 4-6.

Ingredients:

1 pound (500 g) pumpkin
1 onion, finely chopped
2 teaspoons (prepared) freshly crushed garlic
2-3 teaspoons freshly chopped chili
6 curry leaves
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon dry mustard
2 cups coconut milk

Method:

1. Peel and seed pumpkin. Cut into large pieces.
2. Place all the ingredients in a saucepan or deep fryer. Cook uncovered over low heat until pumpkin is tender.
3. Serve hot with rice.

Pumpkin and Ginger Streusel

An easy if somewhat unusual dessert with a crunchy streusel topping that proves vegetables truly are delicious. Serve warm with custard. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) pumpkin, peeled
1/2 cup sugar
2 cups water
2 tablespoons chopped glace ginger
Streusel Topping:
1/4 cup brown sugar
1/4 cup all-purpose (plain) flour
1/2 cup rolled oats
1 teaspoon ground ginger
2 ounces (60 g) butter

Method:

1. Cut pumpkin into 1 inch (2.5 cm) pieces. Combine sugar and water in medium saucepan, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until sugar is dissolved. Add pumpkin to syrup, simmer, uncovered, for about 15 minutes (or microwave on High for about 10 minutes) or until pumpkin is soft, drain; reserve 1/2 cup syrup.
2. Combine pumpkin and ginger in medium bowl, spoon into 4 ovenproof dishes (3/4 cup capacity), top with reserved syrup, sprinkle with streusel topping. Bake in moderate oven about 20 minutes or until golden and heated through.
3. Streusel Topping: Combine sugar, flour, oats and ginger in medium bowl, then rub in the butter with your fingertips.