BEST PUMPKINS FOR SEEDS RECIPES

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BAKED PUMPKIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Baked Pumpkin | Vegetables Recipes | Jamie Oliver Recipes image

Oven-baked pumpkin is beautiful with spices, like in this really impressive veggie dish

Total Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 16

1 pumpkin about 1kg
2 cloves garlic peeled
olive oil
1 red onion peeled and finely chopped
1 small handful black olives stoned and chopped
2 sprigs of fresh rosemary leaves finely chopped
1 dried chilli
sea salt
freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
50 g basmati rice washed and drained
75 g dried cranberries
50 g shelled pistachio nuts
1 tangerine zest of
200 ml organic vegetable stock

Steps:

    1. Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
    2. Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
    3. Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
    4. Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
    5. Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.

Nutrition Facts : Calories 587 calories, FatContent 48.3 g fat, SaturatedFatContent 7.4 g saturated fat, ProteinContent 5.9 g protein, CarbohydrateContent 32.3 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.93 g salt, FiberContent 4.9 g fibre

PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP



Pumpkin Soup Recipe - How to Make Pumpkin Soup image

This easy pumpkin soup recipe is Tummy, creamy, and so velvety-smooth. Make it this fall, for Thanksgiving, or even an easy weeknight dinner.

Provided by Ree Drummond

Categories     autumn    Thanksgiving    comfort food    dinner    main dish    soup

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 7

2

whole pie pumpkins

1 qt.

vegetable or chicken stock

1/2 c.

heavy cream

1/3 c.

maple syrup

dash of nutmeg

salt to taste

Extra cream and toasted pumpkin seeds, for serving

Steps:

  • Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
  • In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste. 
  • Reheat if you need to, or just go ahead and serve!

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