Last week we gave you some ideas for pumpkin carving, hopefully you’ve saved the innards as this week we’re showing you a way to make use of them in two delicious autumnal recipes.
Once you’ve scooped out the fibrous insides, separate the seeds from the pulp. You can place the pulp in a freezer until you're ready to make the recipe. Rinse off the pumpkin seeds with hot water and spread out on a tea towel to dry overnight. You’ll be needing them both for the following recipes
Pumpkin Cider Bisque
Defrost the pumpkin innards, then place in a large saucepan on a medium heat with a roughly chopped onion and a couple of bay leaves. Place the lid on top and let it simmer for 30 minutes.
Remove from the heat and let it cool a little, then place inside a blender and blend until you get a puree. In a separate pan gently melt the butter, then gradually add flour. Slowly stir in milk, and constantly stir until thickened
Then add a cup of pumpkin puree, finally add the cider a little at a time. Season generously with salt and pepper, at this point it was a little bland for us so we added cayenne pepper, a few dabs of Worcestershire sauce,
Garnish with a swirl of cream and some thyme leaves.
The night before you want to make the starter dough, mix together the flour water and yeast and bring together into a smooth ball. Place into a bowl and cover with cling film, leave overnight at room temperature. It should double in size by the morning.
The next day, place the seeds on a baking tray spread out and coated in a little olive oil. Place in the oven for 10 minutes at 170°c. Reserve half of the seeds and blend up the rest in a blender.
Measure out ¼ cup of warm water, add the yeast and honey. Mix to combine and then allow the mixture to sit, undisturbed for 5 minutes or until the mixture is foamy on top. Add the remaining 1¼ cups of warm water to a bowl. Add the oats and allow this mixture to sit for 5 minutes.
Add the yeast mixture and the oat mixture to the bowl along with the starter dough. Combine with the flours and salt and knead well for a few minutes. If the dough is too sticky add extra flour. Add a little of the blended and whole seeds to the mixture.
Flour your bowl and place the dough inside, cover with plastic wrap and place in a warm place for 2 hours or until the dough has doubled in size.
Preheat oven 220°c and place a large dutch oven or enamel casserole dish with the lid on in the oven on the centre rack. You can use a baking sheet if that's all you have.
Knock back the dough with your fist and then place it onto a floured work surface. Knead the dough a few times then form the dough into a rough oval shape. Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Leave to rise for 20 minutes.
Evenly coat the dough with beaten egg and then sprinkle the pumpkin blended and whole seeds over the top. Using a sharp knife make a slit down the center of the loaf. Drizzle the the seeds with honey.
Take out the casserole dish from the oven and remove the lid. Carefully, pick the dough up by the parchment paper and lift it into the hot dish (parchment and all). Place the hot lid back on the pot and return to the oven.
Bake for 20 minutes, then reduce to 190°c. Remove the hot lid and continue baking until the bread is a golden brown, about 15-20 minutes more.
Remove from the oven. Carefully lift the bread out of the pot and place it on a wire rack to cool completely, about 2 hours (the bread continues to cook as it cools).
Slice and spread with butter, we enjoyed it as soldiers dunked in the soup.