Two for the price of one this week. Pumpkin season is upon us and apart from making lanterns, or perhaps as well as, a few recipes using up the flesh appear to be in order.
Pumpkins themselves do have a fairly bland flavour so the best tactic is to spice it up. Here are a couple of recipes to such an end.
Thai Red Vegetable Curry
This is heavily based on a Nigella recipe: Thai Yellow Pumpkin and Seafood Curry in her book Nigella Bites.
You will need (serves 4): 400ml tin Coconut Milk (full or half fat), 1 heaped tbsp Red Curry paste, 300ml Vegetable Stock, 2 tbsp Fish Sauce, 1 tbsp Sugar, 1 heaped tsp Lemongrass paste, 2 Lime Leaves (if you can get them, dried will do), ½ tsp Turmeric, 350-400g Pumpkin, chunked, 300g waxy Potatoes, chunked a little smaller than the pumpkin, 1 Red Pepper, thickly sliced, a couple of handfuls of Spinach, shredded Swiss Chard or trimmed Green Beans, juice of ½ Lime, Coriander leaves to serve.
You should be able to buy the Thai ingredients in Tesco or Sainsburys; Barts make the lemongrass paste and Blue Dragon the fish sauce. Lime leaves will be with the spices or specialist ingredients of larger supermarkets.
So, open the tin of coconut milk, don’t shake the tin before opening, and scope out the coconut cream which collects at the top reserving the coconut water. Plop this in a large, heavy bottomed saucepan over a moderate heat and add the curry paste, stir that around for a minute or two and then add most of the coconut water, the stock, fish sauce, sugar, lemongrass paste, lime leaves, turmeric, pumpkin, potatoes and peppers and simmer until the pumpkin and potatoes are just tender, about 15 minutes. Then add the greens and cook for another 5 minutes or so and finally add the lime juice. Serve on rice or with naan bread and sprinkle with the coriander.
You can add prawns with the greens if you want and cook until piping hot. This has that lovely sweet, hot tang to it. Yummy.
Easy Peasy Carrot and Pumpkin Curried Soup
You will need: a small Leek, finely sliced, a splash of Sunflower Oil and an even smaller splash of Garlic Oil, 2 tsp Ginger, grated, 300g sliced Carrots, 300g Pumpkin,chunked, 1 litre Vegetable Stock, 1 tbsp medium Curry Powder, ½ lemon, juiced, Coriander leaves (optional)
In a large saucepan, gently fry the leek in the oils and after a minute or two add the ginger, stir that around and then add the pumpkin and carrot and sweat over a low heat with the lid on for 10 minutes or so. Stir in the curry powder and then add the stock. Bring to the boil and simmer for 15 minutes or so until the veggies are tender. Blend. Season if required (but I doubt it) and add the lemon juice. Delish.
Now, I will tell you how to make the little pumpkin cakes above next time, I am still trying to refine a pumpkin cupcake as the Hummingbird one is frankly a disaster. Those above are plain cake with orange flavour butter icing, but more of that next week…….