Eat seasonally with these scrumptious recipes utilizing pumpkin.
Pumpkin season is lastly right here and the choices are infinite in relation to utilizing the seasonal vegetable in cooking. Right here, we’ve featured three recipes from www.watercress.co.uk that use pumpkin – a risotto, chilli bowl and a spicy smoothie.
For extra inspiration, check out earlier recipes on this collection here.
Pumpkin risotto with watercress pesto
- 1 small pumpkin or butternut squash
- 1 tbsp olive oil, plus extra for drizzling
- 5 shallots, peeled and finely diced
- 2 cloves garlic, finely chopped
- 200g Arborio risotto rice
- 100ml white wine
- 1 litre of sizzling vegetable inventory
- 35g watercress
- 25g chilly butter
- 2 tbsp pumpkin seeds, toasted
For the pesto:
- 50g vegetarian parmesan
- 50g pine nuts, toasted
- 50g watercress
- 75ml olive oil
- Preheat the oven to 180C. Peel the pumpkin, take away the seeds and chop into 2cm cubes. Place half of the pumpkin on to an oven tray, drizzle with olive oil and season with salt and pepper earlier than inserting into the preheated oven for 25 minutes, or till the pumpkin is gentle within the center and beginning to color on the skin.
- Put the remaining pumpkin right into a medium-sized saucepan and canopy with chilly water. Add a pinch of salt and convey to the boil, simmering for 15-20 minutes or till the pumpkin is gentle and cooked via.
- Drain and mix in a meals processor till easy. This pumpkin purée shall be stirred via the risotto to present it a superb color and flavour. Subsequent, make the pesto by mixing collectively the parmesan, pine nuts and watercress earlier than slowly including the olive oil and seasoning to style.
- Take a big frying pan or wok and place on a medium warmth. Add a tablespoon of olive oil and throw within the diced shallots and garlic together with a pinch of salt. Fry gently for a couple of minutes, being cautious to not enable the shallots to color or burn.
- Add within the risotto rice and proceed to fry for an additional jiffy earlier than including within the white wine.
- Scale back the warmth to medium-low and stir the rice and shallot combination till virtually all of the wine has been absorbed. Use a ladle or small jug to pour one quarter of the vegetable inventory into the pan and prepare dinner till the liquid has been absorbed, stirring often.
- Repeat till all of the liquid has been used up which ought to take round 20 minutes. Verify that the rice is cooked via and add a splash extra water if needed.
- Lastly, stir within the watercress, pumpkin purée, diced roast pumpkin and chilly butter then season to style with salt and pepper. Spoon the risotto into 4 bowls, scatter over the pumpkins seeds and drizzle generously with watercress pesto.
Pumpkin chilli con carne with mini jacket potatoes and watercress crème fraîche
- 1 small pumpkin or butternut squash
- Vegetable oil
- Salt and pepper
- 500g floor beef
- 1 small onion, diced
- 1 inexperienced pepper, deseeded and diced
- 1 tbsp tomato purée
- 1 tin kidney beans, drained and rinsed
- 1 carton passata
- 1 tsp chilli powder
- ½ tbsp darkish brown gentle sugar
- 1 tsp yeast extract
- 1 tin chopped tomatoes
- 700g child potatoes
- 1 tub crème fraîche
- 30g watercress, finely chopped
- Pre-heat the oven to 180C. Peel and halve the pumpkin and scoop out the seeds. Cube half of the pumpkin into 1cm cubes and reserve.
- Chop the remaining pumpkin into giant chunks, place in an oven tray, drizzle with oil and season. Roast within the oven for roughly 25 minutes or till cooked via.
- In the meantime, place a big pot on a medium-high warmth. Add half the oil and warmth till starting to smoke. Add the minced beef and fry till browned. Drain the meat on to some kitchen towel.
- Flip the warmth all the way down to medium. Add the meat again to the pan then add within the onion, diced pumpkin and pepper, cooking till onions are translucent. Stir within the tomato purée and prepare dinner for an additional minute earlier than including the kidney beans, tomato passata, chilli powder, sugar, yeast extract and chopped tomatoes. Cowl with a tight-fitting lid and simmer for one hour.
- Place the potatoes in an oven tray, drizzle with vegetable oil and season. Place within the oven and roast for 30-40 minutes or till cooked via and crisp on the skin.
- As soon as the roasted pumpkin is cooked, take away from the oven and place right into a blender.
- Add a ladleful of liquid from the chili and mix till easy. Add to the simmering pot and stir via.
- Combine collectively the crème fraiche and watercress and add seasoning to style. Divide the potatoes between 4 bowls.
- Add a ladleful of chilli and serve with a beneficiant dollop of crème fraîche.
Spiced pumpkin inexperienced smoothie
- 1 small frozen banana
- 50g pumpkin purée (out there tinned from most supermarkets)
- 40g watercress
- 40g child spinach
- 60ml coconut milk
- 80ml unsweetened almond milk
- ½ tsp combined spice
- Add all components to a blender or smoothie maker and mix on excessive till easy.
- Scrape down sides to ensure the whole lot is included and pulse once more.
- Style and regulate flavour as wanted, including extra almond milk if too thick.
- Serve instantly or hold within the fridge for as much as two days.