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Looking for ways to spice up your pumpkin?

We can help! Here is another selection of delicious recipes from Good Food Oxfordshire and friends. Remember - carve it, cook it, eat it - don't bin it!

Ruby’s Spicey Pumpkin Chutney


750g pumpkin (1cm dice)      

A handful of pumpkin   

80g fresh ginger (grated)         

Seeds (optional)

1 tsp cinnamon powder         

500g sugar

1 large onion, chopped          

150g sultanas

1 tbsp oil                                

400ml cider vinegar     

400g apple (peeled and 1cm diced)         

2 tsp dried chilli flakes         

1 tsp paprika

  • Put the oil in a pan with the chilli flakes, cinnamon, fresh ginger (and pumpkin seeds if adding).

  • Heat through being careful to keep the spices moving so that they don’t catch. Add the chopped onion and cook through for 5 mins.

  • Then add the vinegar, sultanas and sugar. Bring to the boil – stirring until the sugar dissolves.

  • Add the pumpkin and apple and cook until the chutney is thick and the pumpkin is cooked through (this could take 2 hours).

  • Taste and vary spices according to your liking. Then put into dry, clean jars and start decorating your label! Happy Pumpkin preserving!

Recipe provided by Rubies in the Rubble

Nina’s Chocolate Fudge with a Secret Ingredient


240g Pumpkin or butternut squash

250g Coconut butter

120g Soft deseeded dates

40g Cocoa powder

1 Pinch of vanilla

1 Pinch of salt

  • Cut the pumpkin or squash into large chunks, bake until it’s soft and let it cool down. To save energy, do this while roasting other vegetables for instance for lunch.

  • Add all the ingredients in a high-speed blender and blend until very smooth.

  • Press the mixture into a cake tin or food container lined with parchment paper (or small chocolate moulds), about 1-1.5 cm thick.

  • Refrigerate until the fudge is firm, then take out of the tin and cut into small cubes. Store in the fridge. Decorate by covering in cocoa powder before serving.

Tip: Let your guests guess the secret ingredient in this healthy fudge before telling them it’s pumpkin!

This recipe was supplied by Nina’s Green Kitchen.

Chloe’s Pumpkin and Carrot Fritters

Enough for 4 as a starter, or great as a side with a curry


500g pumpkin or squash

2 carrots (approx.. 300g)

Maldon salt to taste

4 cloves garlic, finely chopped

A thumb-sized piece of ginger, finely grated

2 lemons (zest and juice)

Small bunch of coriander

½ tsp cayenne

2tsp fennel seeds

50g plain flour

1 egg

Rapeseed/vegetable oil for frying

  • Grate the carrots and pumpkin, coat with the salt and leave in a sieve standing over a bowl for 30 minutes.

  • Whilst you wait put all the other ingredients in a bowl, except the egg and flour

  • Take a clean tea towel and pop a handful of the carrot and pumpkin mixture in the middle. Roll the tea towel around the mix and twist at both ends to squeeze the moisture from the vegetables – like two ends of a sweet wrapper. Mix the squeezed vegetables in the bowl with the other ingredients. Repeat until all the carrot and pumpkin mix has been squeezed.

  • Add the flour and egg to the veg mix and put a frying pan on the hob with about ½ cm of vegetable or rapeseed oil. Allow the oil to get hot and shape the fritter mix into golf ball-sized balls. Pop in the oil and allow to brown on one side and turn – try not to turn until the mixture is browned, or you might risk the fritter falling apart. Once the fritters are browned and have firmed up a little transfer them to some kitchen roll, or place on another clean tea towel in order for the residual fat to drain away. Can be reheated in the oven and served hot, or they’re just as nice cold.

Tip: You can make a cooling yogurt dip to go with these by mixing 150ml plain yogurt with some deseeded grated, or chopped cucumber and a handful of mint leaves.

Recipe provided by Chloe Horner, What Chloe Cooked Next

Carina’s pumpkin and pear soup, with onion scones


50g unsalted butter / 2 tbsp extra virgin olive oil / 400g onions, coarsely chopped / 1kg pumpkin flesh, cut into pieces / Salt1.2 litres vegetable stock, hot / 50g pumpkin seeds / 2 firm pears / Freshly ground black pepper / 100g mature Cheddar (such as Isle of Mull Cheddar or similar mature cheddar) grated, to serve

  • Heat the butter and olive oil in a large pan over a medium heat then add the onions and fry gently until translucent. This will take about 10 minutes.

  • Add the pumpkin, stir well, then season with salt and add the hot stock.

  • Reduce the heat and simmer for 30 minutes until the pumpkin is tender. Meanwhile, put the pumpkin seeds on a baking tray in an oven at 180C/350F/Gas 4.

  • Turn the seeds occasionally, until toasted. Set aside.

  • Peel the pears and chop coarsely, then add to the soup and heat through. If the pears are ripe, they won’t need to be cooked but if they are hard, simmer for 5 minutes to soften them.

  • Transfer the soup to a blender or use a hand-held stick blender to blend until smooth, then add salt and pepper to taste.

  • Serve sprinkled with plenty of cheese and the toasted pumpkin seeds to add a little crunch.

Recipe provided by Carina Contini, Sustainable Restaurant Association member

Chloe’s Gluten Free Pumpkin and Raspberry Brownies

Makes 10-12 brownies


400g pumpkin/squash (peeled weight)

200g dark chocolate (at least 70% cocoa solids)

200g salted butter

4 eggs

250g caster sugar

75g cocoa

100g ground almonds

2 tsp gluten free baking powder

Small pack of white chocolate buttons

200g raspberries (or another fruit that goes well with chocolate – bananas and pitted cherries work well)

  • Line a 20x30cm roasting tray (or similar) with baking parchment.

  • Peel the pumpkin and remove the seeds. Roughly cube the flesh, put in a roasting tin with a couple of tablespoons of water, cover with foil and cook at 150°C for 30 minutes, or until soft.

  • Melt the chocolate and butter in a glass or metal bowl set over a pan of simmering water (make sure the water doesn’t come into contact with the bottom of the bowl – this might cause the chocolate to seise).

  • Blitz the pumpkin in a food processor (if you don’t have one mash with a potato masher), add the eggs and sugar and mix well.

  • Put the cocoa, almonds and baking powder in a separate bowl. Mix the pumpkin mixture with the cocoa mixture and add the melted chocolate and butter.

  • Put in the tray and top with the buttons and fruit. Cook in the oven at 170°C for 30 minutes, or until firm. Because these brownies are gluten free they do need to be cooked reasonably thoroughly, otherwise they can fall apart.

Recipe provided by Chloe Horner, What Chloe Cooked Next

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