Hair slide: handmade. Tutorial to follow on sew make believe blog
Autumn has finally arrived! My local corner shop had a basket of pumpkins for sale last evening. I could see my breath on the air as I awaited my lift this morning. I took a hot water bottle to bed with me last night, and didn’t want to leave the warmth of the duvet behind when I awoke today!
All of which means one, very special, very exciting thing, as far as I’m concerned. That I can start wearing boots again!
It also means cooking lots of lovely seasonal food. Last night, Ben brought around one half of the biggest pumpkin I have seen in ages. A couple of hours in the kitchen left me with:
Thai pumpkin soup:
For this I boiled cubed pumpkin in vegetable stock with some minced ginger, garlic and lime juice. Rather than going down the blending route, I put my pumpkin through a sieve with a wooden spoon. Once most of the liquid was through, I kept the puree back for savoury muffins. I then added some brown rice (leftover from the stuffed pumpkins below), sliced spring onions, sliced red chilli, chopped tomatoes, a handful of toasted almonds, a teaspoon of toasted sesame seeds and half a tin of coconut cream. Yum!
Stuffed with brown rice, chick peas, chopped tomatoes, spring onions, and topped with grated cheese and a drizzle of oil, then baked until the pumpkin had softened and the out-facing chick peas had a crunch! I pre-baked the pumpkin halves for about 30 mins in a bain marie before adding the stuffing to ensure they cooked through without drying out.
Pumpkin and cheddar muffins:
As I had the puree left I wanted to make something savoury, but was unsure what, exactly. A quick google turned up this recipe – and it is delicious!
Wanting to use up odds from the fridge, I replaced the cayenne pepper with half a finely chopped chilli and used mixed seeds on top. I also added a spoonful of peanut butter to the batter mix.
AND I’ve still some flesh left for pumpkin fritters tomorrow evening. Not half bad for half a pumpkin! 🙂