Categories
Recipes

Wild Garlic Pesto

Wild Garlic Pesto

Ingredients
  

  • 100 g wild garlic leaves
  • 50 g parmesan cheese or 50g nutritional yeast for a vegan and veggie-friendly version
  • 50 g toasted pine nuts
  • 1-2 tbsp olive oil
  • lemon juice
  • salt & pepper

Instructions
 

  • Wash wild garlic leaves thoroughly.
  • Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz. You could do this with a pestle and mortar if you want to be more traditional.
  • Add more oil if you want to have a thinner pesto.
  • Add salt, pepper and lemon juice to taste.
Categories
Pumpkin Recipes Recipes

Yummy Pumpkin Gnocchi

Yummy Pumpkin Gnocchi

Prep Time 30 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 400 g Leftover Pumpkin
  • 120 g Ricotta drained
  • 50 g Parmesan finely grated, plus extra to serve
  • 1 Egg lightly beaten
  • 200 g Plain Flour plus extra to dust
  • 60 g Salted Butter
  • 1 tsp Oil
  • 20 Sage Leaves The Doctor's patch has some purple sage you can use!

Instructions
 

  • Steam the pumpkin for 20 minutes, or until very soft and tender.
  • Using a potato masher, mash the steamed pumpkin to a smooth purée.
    Line surface with kitchen paper and spread pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
  • In a bowl or food processor, mix the pumpkin purée, ricotta, grated parmesan, the egg, ¼ tsp salt, and some black pepper.
    Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough taking care not to "overmix".
  • Turn out the dough onto a floured surface and cut into 4.
    Roll each piece into a 15cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve traditional ridges.
  • Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
  • Heat 15g butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Chop and add the sage, fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
  • Serve with black pepper and parmesan.
Categories
Pumpkin Recipes Recipes

Creamy Pumpkin Soup

Creamy Pumpkin Soup

Prep Time 15 mins
Cook Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion coarsely chopped
  • 2 cloves garlic grated
  • 1.5 kg pumpkin peeled and chopped
  • 1 tbsp fresh ginger grated
  • 1 tsp cinnamon
  • 2 tsp mixed spice
  • ½ tsp salt
  • 750 ml boiled water (or omit salt and put in a vegetable stock cube here)
  • 400 ml coconut milk (1 tin)

Instructions
 

  • Heat the oil in a large saucepan over medium-high heart before adding the onion and garlic. Cook until the onion becomes transparent
  • Add the ginger, spices and salt and add the pumpkin.
  • Toss the pumpkin in the oil and cook for 5 minutes. Add the water (or stock) and coconut milk and bring to a boil before reducing the heat to lower.
  • Cook for 20 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
  • Blend soup until smooth. Serve with a touch of cracked black pepper.

By our Incredible volunteer Ellen Krier

Categories
Pumpkin Recipes Recipes

Incredible Pumpkin Curry

Incredible Pumpkin Curry

Prep Time 15 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 1 White Onion chopped
  • 600 g Pumpkin cubed / chunked
  • 400 ml Vegetable Stock
  • 4 Garlic Cloves crushed
  • 5 cm Fresh Ginger grated
  • 1 tbsp Garam Masala
  • 4 tsp Medium curry powder
  • ½ tsp Turmeric
  • 1 tsp Cayenne Pepper or Substitute For Fresh Chillies to Personal Taste
  • 2 cans 2 x Cans Chickpeas Drained and Rinsed
  • 200 ml Coconut Milk
  • 400 g Pumpkin Boiled, Drained and Mashed
  • Handful of Coriander roughly chopped

Instructions
 

  • Add the onion, cubed pumpkin and some of the stock to a large saucepan.
  • Cover and Cook on a med/low heat for 10mins until the onion is soft.
  • Turn up the heat to medium/high and add the garlic, ginger and spices to the pan, cooking off for a minute or so, stirring frequently.
  • Add chickpeas, coconut milk, the remaining vegetable stock, pumpkin puree and tomato puree and stir well. 
  • Reduce heat and simmer for 15mins, or until the chunks of pumpkin are soft and the sauce is thickened nicely
  • Season to taste and add your chopped coriander

Notes

This recipe would also work great with lentils if you preferred. Likewise, if you have some veggies that need eating, chuck some in.

By our Incredible volunteer Phil Barrett