Well that’s easy. Here are 3 suggestions:
45ml (3tbsp) olive oil
1 large onion, thinly sliced
1kg pumpkin flesh cut into small chunks
2tsp chopped fresh thyme
Freshly ground salt (or fine Pink Himalayan salt) and pepper
25g parmesan cheese, grated
Heat 30ml of the oil in a pan, add the onions and fry for about 10minutes until softened and lightly brown.
Meanwhile parboil the pumpkin flesh in salted water for 10 minutes. Drain, reserving 45ml (3 tbsp) of the cooking liquid. Mix the pumpkin with he reserved liquid, the thyme, the remaining oil and seasoning.
Spread the onion over the bottom on a dish. Put the pumpkin mixture on top. Bake at 190˚C (375˚F) mark 5 for 30 minutes. Sprinkle with parmesan and bake for 15 minutes more.
350g sweet pastry (see below or buy ready made)
900g pumpkin flesh diced
Milk for cooking
3 eggs, lightly beaten
75g soft brown sugar (or rapadura sugar)
60ml golden syrup (or substitute)
225ml double cream
5ml ground ginger
To make the sweet pastry:
200g plain flour
175g cold butter, cut into pieces
50g icing sugar
1tsp salt (optional)
Put all of the ingredients into a food processor and blend until it resembles fine crumbs. Pat around the sides. Tip the crumbs into a bowl and gently bring the crumbs together so you can roll the pastry.
To make the tarts:
Roll out the pastry and stamp into 25 – 30 rounds and line bun/cake tins. Chill.
Cook the pumpkin mixture in a little milk until tender (approximately 20 minutes). Drain well then mash or puree in a blender or food processor. Mix thoroughly with all the remaining ingredients, except the nutmeg.
Spoon a little pumpkin mixture into each pastry case. Sprinkle the grated nutmeg over each tart. Bake at 190˚C (375˚F) mark 5 for 25-30 minutes until the filling has set and the pastry is light golden. Serve warm or cold.
Spiced pumpkin soup
Dash of cayenne pepper
Freshly ground black pepper
Maple syrup (optional)
The secret to a rich tasting pumpkin soup is to gently roast the flesh before you make the soup. Put the flesh on a tray and bake for just 5-10 minutes (checking during this time) until it is starting to go a golden colour.
Meanwhile fry the onion and garlic in oil (any, but I use coconut oil). Add the roasted pumpkin flesh, cinnamon, nutmeg, pinch of cayenne pepper and ground black pepper. Stir, the add vegetable stock so that the pumpkin mixture is covered. You can add more water later if the soup is too thick. Don’t add too much water as you will be adding coconut milk later.
Bring the soil to boil, simmer for about 15 minutes and then add coconut milk. Don’t use the full can if you are making a small amount of soup. Add maple syrup if you are using it and taste test until your soup is just to your liking.