Pumpkin recipes - G Plan
Skip to main content

At G Plan, we have been continuing to work hard over recent months to ensure all of our customers receive their new furniture as soon as possible.
We recognise lead times are longer than is usual, and thank you for your patience. Click here for more information.

Pumpkin recipes

One of the most sustainable ways to dispose of your pumpkins is to eat them. Pumpkins are a super versatile vegetable and truly delicious with lots of different ways to incorporate them into your cooking from sweet cupcakes to warming curries. Here are just a few of our favourite recipes from BBC good food:

Pumpkin Cupcakes (Vegan option)

Prep: 15 mins
Cook: 25 mins
Serves: 12


Image credit: BBC Good Food.

Ingredients

  • 175ml sunflower oil
  • 175g light muscovado sugar
  • 3 large eggs (9 tbsp Aquafaba for vegan alternative)
  • 1 tsp vanilla extract
  • 200g coarsely grated pumpkin flesh
  • 100g sultanas
  • grated zest 1 orange
  • 2 tsp ground cinnamon
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda

For the frosting

  • 200g tub full-fat cream cheese (or non-dairy cream cheese for vegan alternative)
  • 85g icing sugar
  • toasted chopped pecans to decorate (optional)

Method

Step 1

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.

Step 2

Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage, you can freeze the cakes for 4 months.

Step 3

To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.

www.bbcgoodfood.com/recipes/pumpkin-passion-cupcakes

Pumpkin Houmous (Vegan)

Prep: 10 mins
Cook: 50 mins
Serves: 8


Image credit: Nicholas Barbaros on Unsplash

Ingredients

  • 1 small pumpkin (about 500g)
  • olive oil, for roasting
  • 2 garlic cloves, peeled
  • ½ lemon, juiced
  • 2 tbsp tahini paste
  • 400g can chickpeas, drained
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • mini breadsticks, bread or pitta chips, to serve

Method

Step 1

Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom and the lid.

Step 2

Heat oven to 200C/180C fan/gas 6. Cut the pumpkin flesh into pieces and put in a roasting tin with the garlic and a good glug of oil. Season, then bake for 45 mins until very tender. Leave to cool.

Step 3

Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, tahini paste and chickpeas. Season with salt and blend to a paste – add a little more oil if it’s too thick. Scoop the houmous back into the pumpkin and serve with the peppers, breadsticks and pitta chips.

 www.bbcgoodfood.com/recipes/pumpkin-houmous

Pumpkin curry with chickpeas (Vegan)

Prep: 20mins
Cook: 20mins
Serves: 4


Image credit: BBC Good Food.

Ingredients

  • 1 tbsp sunflower oil
  • 3 tbsp Thai yellow curry paste, or vegetarian alternative
  • 2 onions, finely chopped
  • 3 large stalks of lemongrass, bashed with the back of a knife
  • 6 cardamom pods
  • 1 tbsp mustard seed
  • 1 pumpkin (about 1kg)
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g can chickpea, drained and rinsed
  • 2 limes
  • large handful mint leaves

Method

Step 1

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.

Step 2

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan bread.

https://www.bbcgoodfood.com/recipes/pumpkin-curry-chickpeas

For more pumpkin recipes, head over to BBC good food: bbcgoodfood.com/recipes/pumpkin-recipes.

 

Feature image: Photo by Ruth Georgiev on Unsplash.

Go Back
Share via Facebook Share via Twitter Share via Email