{"id":11270,"date":"2014-10-14T15:42:40","date_gmt":"2014-10-14T14:42:40","guid":{"rendered":"http:\/\/greensideup.ie\/?p=11270"},"modified":"2015-07-30T08:30:46","modified_gmt":"2015-07-30T07:30:46","slug":"cooking-pumpkins-in-the-community","status":"publish","type":"post","link":"https:\/\/greensideup.ie\/cooking-pumpkins-in-the-community\/","title":{"rendered":"Cooking Pumpkins in the Community"},"content":{"rendered":"
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Not content with growing the vegetables, a couple of weeks ago\u00a0 I Not only do pumpkins make great decorations, they\u00a0are extremely good for us<\/a>, containing over 200% of our recommended daily allowance of vitamin A, the vitamin that’s good for our eye sight, they’re rich in fibre, contain very few calories and are great for helping to lower cholesterol among other things.<\/p>\n I’m a family cook who likes a recipe in front of me (even though I stray from it quite regularly) which therefore resulted in a very informal cookery session at the family resource centre where everyone helped with the prepping and washing up, before gathering to share the food presented. I chose two safe, tried and tasted savoury pumpkin recipes using the flesh from one medium-sized pumpkin, as well as a roasted seed recipe that you can find below. I also demonstrated how to make courgette cake, a recipe I’ve talked about on several occasions but gardeners had yet to try.\u00a0The courgette cake recipe can be found here<\/a> and\u00a0the basic soup and delicately flavoured pumpkin rice recipes here<\/a>. I’m afraid there’s no photos as I was too busy cooking.<\/p>\n I would have loved to have baked a pumpkin dessert for the group but simply\u00a0didn’t have time to find a recipe that uses fresh pumpkin flesh – no matter where I looked, they all used tinned pumpkin pur\u00e9e. However, I’ve since been given this recipe that shares how to make our own pur\u00e9e by Kristen who writes That Blooming Garden Blog<\/a>, so they’ll be no stopping us.<\/p>\n If you’d like to try cooking pumpkins this year, as well as the recipes linked above that I cooked for the group, I’ve added a few variations of soup at the bottom of the post from some fellow garden bloggers.<\/p>\n Ingredients<\/strong><\/p>\n 225g pumpkin seeds Heat oven to 20o\u00baC\/Gas 6\/400\u00baF<\/p>\n Remove the ‘lid’ of the pumpkin at the stalk end by cutting a disk shape around the top with a sharp knife. Scoop out the soft, seedy, fibrous flesh inside with a metal spoon and place into a colander, leaving the tougher flesh that’s around the inside of the pumpkin to tackle later for another recipe.<\/p>\n Pick out as many of the seeds as you can before sifting through the rest under a tap of running water. (Tip: do this holding the colander over a bowl and use the drained water for the plants or flush the toilet with it.)<\/em><\/p>\n Add the seeds, water and salt to a saucepan, bring to the boil then simmer for ten minutes or so to allow the seeds to soften.<\/p>\n Take off the heat, drain, pat the seeds dry with a clean tea towel then toss in the olive oil before placing on a baking tray lined with baking paper. Roast in the oven for around ten to twenty minutes, until the seeds brown.<\/p>\n Soup is such a versatile dish, quick to make and winter warming too. Here are some links to three variations of pumpkin soup you might like to try.<\/p>\n The first is from Emma from De Tout Coeur Limousin in France<\/a> where she adds sage, garlic and chilli to her pumpkin recipe .<\/p>\n Secondly, from Kristin in British Columbia, a step by step guide to pumpkin soup with a nutmeg flavouring, very handy if you’re new to soup making<\/a>.<\/p>\n Lastly (and these are in no particular order) Heather from the New House New Home New Life blog<\/a> makes a curried soup and although has used pur\u00e9e as a base, the flavouring could easily be switched to a fresh pumpkin recipe.<\/p>\nrashly<\/del> gamely offered to demonstrate a few ways of cooking pumpkin flesh at Callan community garden as there’s little point in growing food if we don’t know how to prepare and eat it. It’s the first year we’ve grown a pumpkin patch there and as the fruit have swollen nicely, it seemed a good idea to demonstrate that there’s more to pumpkins than Halloween window decorations.\u00a0I’m sure many of us are, or have been guilty of discarding the flesh we scoop out and it seems such a waste of good food. In the shops and farmers markets, pumpkins are coming into season and are a vegetable\/fruit that will store for months in a cool, dry environment, making them a fantastic winter staple.<\/p>\nCookery Demonstration<\/h2>\n
Roasted pumpkin seeds<\/h2>\n
\n450ml water
\n2 tbls salt
\n1 tblsp olive oil<\/p>\nThree Pumpkin Soup Recipes<\/h2>\n
Pumpkin Competition<\/h2>\n