Article published on October 29, 2020
For Halloween, one of the most common traditions is to transform a pumpkin into a (more or less) scary lantern to light up the night but also to indicate to the little ones that they are expected with candies. Once the party is over, it is therefore quite common to find yourself with a large pumpkin (and several) and not really know what to do with it.
Fortunately, as this vegetable is very tasty, there are many recipes, one more delicious than the other, to be able to reuse. Jack–Oh‘-Lantern and enjoy its many taste qualities from October 31st. We offer you four!
Toasted pumpkin seeds for appetizers
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When you hollowed out your pumpkin, you probably ran into a good amount of seeds. These seeds, once roasted and seasoned, are an excellent alternative to traditional peanuts and cashews as an aperitif.
After collecting the seeds, pass them under running water and dry them on a clean cloth. Once ready, arrange them on a baking tray and season them abundantly with olive oil and spices of your choice. Place the pan in a preheated oven at 180 ° C and wait about twenty minutes.
After the aperitif you can use the leftover roasted seeds to decorate a salad or decorate a cream soup.
Pumpkin cookies for the little cravings of the day
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To enjoy your leftover squash throughout the day, you can make these superb cinnamon-flavored crunchy cookies sprinkled with dark chocolate chips.
For the biscuit dough you will need:
- 80 g of melted butter
- 250 g of pumpkin puree
- 160 g of brown sugar
- 1 egg
- 500 g of large rolled oats
- 125 g of wheat flour
- 2.5 g of ground nutmeg
- 10 g of cinnamon powder
- 80 g of dark chocolate chips
Preheat the oven to 180 ° C and line a baking sheet with parchment paper. In a large bowl, combine the melted butter, pumpkin puree, egg and brown sugar. Then add the flour, spices and oats.
To make your cookies, form twelve balls of dough and place them on the sheet of baking paper. Mash them lightly with a fork then place the dark chocolate chips. Bake the cupcakes for about fifteen minutes, until they are golden brown. Allow to cool before eating.
Cream of pumpkin soup to warm up in the evening
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Pumpkin soup is a must for fall and what’s better than one Jack–Oh‘-Lantern to make this comforting and flavoursome dish!
For this simple and effective recipe, steam your chopped pumpkin and puree by mashing the pumpkin quarters with a fork. Add the vegetable broth until you get a very smooth consistency, plus a little liquid cream to add delicacy. Season with pepper, salt and smoked paprika and voila!
A pumpkin pie for a fall snack
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To run out of leftover Halloween pumpkins, you can make this delicious sweet cake and shortbread. It will be perfect to accompany a spiced tea or, let’s go crazy, a very creamy hot chocolate.
To make the shortcrust pastry you will need:
- 250 g of flour
- 100 g of soft butter
- 100 g of sugar
- 1 egg
- 1 pinch of salt
- the zest of a lemon
In a bowl, mix the sugar, egg and a pinch of salt. In another bowl, form a well with the flour and add the sugar-egg-salt mixture, the soft butter and the lemon zest. Knead the dough well and form a ball to roll out. Unroll it in a tart mold and pre-bake it in the oven for about fifteen minutes at 180 ° C.
For the filling you will need:
- 800 g of pumpkin
- 2 eggs
- 2 egg yolks
- 20cl fresh liquid cream
- 120 g of sugar
- 1 pinch of cinnamon
To make the filling, steam the pumpkin pieces for 20 minutes and then blend. Add the cream, whole eggs and egg yolks, salt and cinnamon and pour the mixture over the shortcrust pastry. Bake again for 40 minutes at 180 ° C.
Image credit photo by One: Pixabay on Pexels
Source: Madmoizelle
Ashley Root is an author and celebrity journalist who writes for The Fashion Vibes. With a keen eye for all things celebrity, Ashley is always up-to-date on the latest gossip and trends in the world of entertainment.
