Pumpkin season is upon us, most of the patches up and down the UK are now all out of stock. Whether you’ve had a carving session for Halloween and don’t know what to do with the flesh or are sick of always making Pumpkin soups and pies, here we’ve got something a little bit different. Any of these fantastic recipes will make sure you use up all that tasty pumpkin flesh and even the seeds in some cases. And why not prepare those meals when staying at our holiday cottages?!

Freshly Baked Pumpkin Scones

To make 8-10 scones

Ingredients

• 200-300g pumpkin flesh, cubed
• 225g self-raising flour
• 40g unsalted batter
• 40g cheddar cheese
• Fresh sage to taste
• Grated nutmeg to taste
• 100ml milk

Method

1. Preheat your oven to 200°C/400°F/Gas Mark 6
2. Place your cubed pumpkin into a roasting tray, season and drizzle with your chosen oil. Roast for 25 minutes, until tender. When cooked mash and put aside.
3. Grease a baking sheet with a little of the butter and set aside.
4. Sift the flour with seasoning and add in the butter. Use your fingertips to rub the butter into the flour until you have a breadcrumb-like mixture.
5. Using a large knife mix the mashed pumpkin into the breadcrumb-like mixture and then add in the cheese, chopped sage and nutmeg.
6. Add the milk slowly to bring the mixture together, stop when you have a soft dough.
7. Turn your mixture onto a floured workshop and knead until smooth.
8. Stamp out scone shapes with your own cutter and arrange on the baking sheet.
9. Bake until risen and golden (around 12-15 minutes) and then leave to cool.
10. Enjoy!

Spiced Pumpkin Cheesecake

Serves 10-12

Ingredients

• 300g peeled and cubed pumpkin
• 700g cream cheese (or mascarpone)
• 175g ginger or digestive biscuits
• 4 eggs
• 250g caster sugar
• 200ml soured cream
• 75g plain flour
• 85g butter

Spice Mix (1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp grated nutmeg, ½ tsp ground cloves)

Method

1. Preheat the oven to 160°C/Gas Mark 3
2. Cook the pumpkin on the hob in simmering water for up to 10 minutes, until soft. Drain and then blitz in the blender with your spice mix.
3. Melt the butter and use a little to grease your cake tin. Crush your biscuits in a plastic bag with a rolling pin then mix in a bowl with the leftover butter. Pour the mixture into the bottom of your cake tin and chill in the fridge.
4. Whisk together (manual or electric) your pumpkin mix, cream cheese, sour cream and eggs until smoothed. Add in the sugar and flour and mix again.
5. Pour the filling over your biscuit base and put in the over for an hour to bake.

Pumpkin, Pea and Lentil Curry

Serves 4-8

Ingredients

• 1 tablespoon of your chosen oil
• 1 large red onion, peeled and sliced
• 400g cubed pumpkin flesh
• 3 tablespoons of your chosen curry paste (in supermarkets or your own mix)
• 400g green lentils (tinned for ease)
• 400g chopped tomatoes
• 200g frozen peas
• Basmati rice and naan bread to serve

Method

1. Heat the oil in a frying pan and slowly cook your onion until soft. Add in the pumpkin and cook, fully covered, for five minutes.
2. Pop in your curry paste and cook for a further minute.
3. Add lentils from the tin including the liquid and the chopped tomatoes.
4. Simmer on a low heat for up to 15 minutes until all ingredients are tender.
5. Add in the peas and simmer until they’re cooked through and soft.
6. Serve straight away with freshly cooked basmati rice and a warm naan bread

Pumpkin is so versatile there is no need to leave it to go to waste or simply make it into the same soup every year!

The post Too many Pumpkins? Tasty Pumpkin Recipes to Warm Up your Autumn! appeared first on Cottage Escapes.