Anyone have any good pumpkin recipes?

[atticusclaw2]

DH has just come home with three monster pumpkins. Does anyone have any good recipes for using up pumpkin that don't taste grim?

This could have been me! DH has brought home at least 6 pumpkins from his boss over the last month or so.

We've had pumpkin curry, which is really just veg curry tbh! There was about 6 portions per pumpkin and they are all in the freezer.

Did the same making soup. Roasted the pumpkin in chunks first, then chucked it in a pot with salt and pepper and a chopped up chilli. When we had blitzed it, we added some milk to loosen it up and a whole chunk of Parmesan cheese grated. Just before serving we added some gueyere cheese cubes.

The soup had onion in it too. Fried that in the pot first, with some garlic.

www.bbcgoodfood.com/recipes/4777/halloween-pumpkin-cake

Easy least and totally yummy.

Gaaah! Easy peasy

I didn't think about pumpkin curry. And that cake looks good. Everyone loves carrot cake and so that should go down well.

We've made these pumpkin scones but added extra cheese.

Don't forgot to toast the seeds

Crap, i roasted the pumpkin in cubes, fried the onion in butter, blitzed the lot with a carrot and a celery stick, and a pint of chicken stock. Sounds lovely? Wasn't.

Seeds roasted with some salt and chilli are gorgeous, but I'm pretty sure I OD'ed on them and had some serious trapped wind last year, so a word of warning!
Currently surrounded by 8 of the feckers, so also keen on recipes.

Sage goes really well with pumpkin, I make a pumpkin sage pasta sauce. I also just like it roasted, I eat it on its own, hot or cold.

www.telegraph.co.uk/foodanddrink/recipes/10389877/Red-lentil-and-pumpkin-dahl-recipe.html
This dhal is lovely

www.halfbakedharvest.com/thai-pumpkin-laksa-with-crunchy-fried-chickpeas/
As is this laksa

www.kitchentreaty.com/slow-cooker-black-bean-pumpkin-chili/
I haven't made this one yet but it's first on my list for this years pumpkin

creamy pumpkin pasta...

cut into cubes and roast. blitz in blender with salt, pepper, 1tsp nutmeg, 1/2tsp cinnamon, 1tsp coriander (or whichever spices you like really) and a tin of coconut milk. you might not need the whole tin depending on the size of the pumpkin, but just enough to make it a nice creamy sauce. Stir into cooked pasta.

It's delicious and actually works with most roasted veg, carrots, squash, sweet potato...