Had a Pumpkin Day this weekend. It involved three recipes and this pumpkin:
A Marina di Chioggia from last year’s crop. It was keeping well still, but had changed colour (it was a very deep bottle green), so I figured it could do with being used up.
So, to start off – Pumpkin Wine
This much of the pumpkin (about 5 lbs)

was grated into a brewing bucket

then 3lb of sugar was disolved in boiling water and added. Once this had cooled, yeast was added

Now it sits for 3 days, being stirred daily.
NEXT – Pumpkin/Veg burgers. This little lot

comprises of about:
3lb Pumpkin
1lb Potatoes
1lb Onions
1lb Tomatoes
8oz Carrots
It was all grated (after being skinned if necessary) into a colander and pressed with a masher to squeeze out the juice.

Then it was mixed with about 8oz breadcrumbs, 2 heaped teaspoons chilli flakes, 1 teaspoon paprika, salt, pepper and 2 eggs

Then shaped into burgers. 24 were open frozen and 6 were for tea!

AND FINALLY – Pumpkin Cookies. This remaining slice was diced, cooked and allowed to cool

Then, 1/2 cup mashed pumpkin, 1/3 cup brown sugar, 1/3 cup oil, 1/2tsp vanilla, 1/4 cup chopped walnuts, 1/4 cup dried cranberries + chopped apricots, 1tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 cups wholemeal flour, 1 cup oats and a pinch of salt were mixed together. Small balls of the mixture were flattened on a baking sheet and cooked at 150C for about 15 mins

I enjoyed that!





