What to do with pumpkin Archives - Jo Simply Will

Pumpkin Macaroni Cheese

The last pumpkin that my vine produced this winter decided to grow over the top of the netting on one of our raised garden beds. It weighed 6 kgs. That’s a lot of pumpkin and a lot of pumpkin dishes to have to create!









What do you do with that last piece when you are a bit tired of Spicy Pumpkin Soup , Pumpkin & Prune Cake, and vegetable curries? You make Pumpkin Continue reading    

Spicy Pumpkin Soup

IMG_0868 This is a thick and hearty soup, and is spicy in more of a fragrant rather than a really hot way. If you prefer a thinner soup, do try the roasted pumpkin and apple soup.


1 kg pumpkin, cut into pieces

1/2 knob garlic

1 onionIMG_0869

1 Tbs finely grated ginger

1 Tbs finely grated tumeric

1 can coconut milk

Method: Roast pumpkin and garlic in a little olive oil, salt and pepper, at 180C for about 40 mins or until cooked through. Meanwhile, finely dice onion, and saute gently in a little oil with the ginger and tumeric, until the onion is softened. Add pumpkin, garlic, and onion mix to food processor and blend. Return to saucepan, add coconut milk, and gently heat without boiling. Serve with home baked bread.


Roasted Pumpkin and Apple Soup

I read somewhere that adding a granny smith apple to pumpkin soup really enhances the flavour, and I have to agree! This lovely Roasted Pumpkin and Apple soup freezes well.

Ingredients: IMG_0606

1 Tbs oil & 1 Tbs butter

1 kg diced pumpkin

1 granny smith apple, diced

1 large onion, chopped

1 litre vegetable stock

1/2 ts salt

Method: Heat oil and butter, and gently saute pumpkin, apple, and onions until almost tender, ensuring that they don’t brown. Add stock and salt and bring to the boil. Reduce heat and simmer until the pumpkin is very tender. Puree.


Pumpkin and Prune Cake

When I have pumpkins in the garden I’m always on the lookout for both sweet and savoury recipes in which to use them. This Pumpkin & Prune cake recipe is a slight adaptation of one in a very old recipe book ‘Best Recipes from The Weekly’. I have used a Jarrahdale pumpkin which I grew from seeds given to me by my cousin in north Queensland, so the result is a paler coloured cake. Using other varieties of pumpkin will result in a more orange-coloured cake.


125g butter

IMG_05771 ts grated orange rind

1 cup caster sugar

3 eggs

1/4 cup orange juice

3/4 cup cold mashed pumpkin

1/3 cup finely chopped prunes

2 cups self-raising flour

1/3 cup milk, approximately


Cream butter, orange rind and sugar together until light and fluffy, add eggs one at a time, beating well after each addition. Stir in orange juice, pumpkin and prunes, then sifted flour alternating with the milk until a soft consistency is reached. Spoon into a greased or lined round cake tin. Bake in a moderate oven for about an hour; stand for 5 minutes before turning out.



Pumpkin Pie

This Pumpkin Pie recipe makes 2. It freezes well, either in its cooked or uncooked form. I make my own pastry, but it would work just as well with bought pastry. The pastry also freezes well, and can be used as a base for other sweet or savoury pies.


Pate Brisee:

2 1/2 cups plain flour

250 g butter

1 ts salt

1 ts sugar

Method: Place all ingredients in a food processor and process until crumbly. Add a little iced water, pulsing and adding a little more if needed, until the dough comes together. Divide into 2. Roll out to fit pie plates and refrigerate whilst you are making the filling.

Filling ingredients:

3 cups mashed pumpkin

1 1/2 cups light brown sugar

2 Tbs cornflour

1 ts salt

1 1/2 ts cinnamon

1 1/2 ts ginger

1/4 ts nutmeg

6 large eggs

3 cups evaporated milk

1 recipe of Pate Brisee

Method: Combine all filling ingredients until well mixed. Pour into pie plates, and bake at 180C until all but the centre is set, about 40 – 45 minutes. The pie will continue to cook and will firm up as it cools. Serve warm with whipped cream or ice-cream.

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