Words Kathryn Thorpe
You’ve carved your pumpkins for Halloween, but instead of throwing out the insides how about trying something that’s a little more creative and resourceful?
Taking inspiration from ‘A Beautiful Mess’ blog SHUlife looks at some wholesome pumpkin recipes to turn gooey pumpkin innards into comforting soups with sweet tea hot toddys to warm you up in this cold wintery weather.
Spiced Pumpkin Soup.
This soup is warm, thick, creamy and vegan friendly. It is easy to make and smells delicious. Best served with a slice of a warm, thick crusty loaf.
Needed: 2-3 tablespoons olive oil, 1/2 yellow onion, 1 tablespoon minced garlic, 3 teaspoons toasted curry, a pinch of cumin, 1 can pumpkin puree/ 1 can coconut milk, 2-3 tablespoons veggie stock or water (optional) and curried pumpkin or sunflower seeds to serve. [You can replace the pumpkin puree with approx 1 cup of pumpkin flesh]
In a pot over medium heat saute the chopped onion and garlic until soft. Stir in the toasted curry, cumin and sriracha. Add in the coconut milk and pumpkin and cook until warmed through. To thin the soup, you can add a little stock or water. The soup is best blended with an immersion blender to make it more creamy. Taste and season with salt and pepper if needed. Serve with curried seeds.
Makes 2-3 servings.
There’s nothing more wholesome and comforting than risotto. This can be made into a healthy main meal by adding sauted vegetables, or as an accompaniment to salads and main dishes.
Needed: 1/4 cup finely chopped onion, 1 small finely chopped red bell pepper, 3-4 cloves of minced garlic, 2-3 tablespoons olive oil, 1 cup arborio rice, 3 cups stock (vegetable or chicken is preferred), 1/2 cup wine (red or white), a generous 1/3 cup grated parmesan cheese, 1 cup pumpkin puree, salt and pepper to taste and a few chopped scallions for garnish. [Again the pumpkin puree can be replaced with fresh pumpkin]
NB: If you can’t get hold of these scallions, basil or parsley makes a great garnish.
In a pot heat the olive oil over medium heat and sautee the onion, bell pepper and garlic until the onion begins to soften. Now add in the rice and sautee until it begins to look translucent. In another pot heat the stock and wine over low heat. Begin adding 1 cup of the stock/wine mixture to the rice. As it cooks continue to stir so that rice doesn’t stick to the bottom of the pan. Once most of the liquid is absorbed add another cup of warm stock/wine. Continue until the rice is full cooked, I always check by eating a few grains and seeing the centers are still hard. If you run out of stock/wine before the rice is fully cooked just add a little water. Once done stir in the cheese and pumpkin. Serve hot with a few scallions on top. [Or in the likely case, basil/ parsley]
Sweet Tea Hot Toddy
This winter-warmer isn’t your ordinary tea, its a warm cocktail which can be tailored with the herbal tea and alcohol of your choice. Rum and ginger tea is a nice variation of this recipe.
Needed: tea of choice (I used a vanilla chamomile. I think black or herbal teas are best for this, but you can try a green if you prefer.), one lemon, 2 tablespoons honey, 2 ounces (I use a shot glass to meaure) bourbon or whiskey and hot water.Heat water and when ready steep the tea. I keep mine light by steeping for less time than usual. To each glass add juice from half a lemon, 1 tablespoon honey and 1 ounce alcohol. Stir to combine. Feel free to add more honey to sweeten.
Kathryn: I used lemon and ginger herbal tea with Rum in and simply added a teaspoon of honey. It worked a treat.
A Beatiful Mess.
Please note these are recipes and photographs taken from A Beautiful Mess blog and are not my own.
The descriptions, variations and interjections are my views of the recipes.
The recipes have been shared for your enjoyment and have been modified slightly for the article.