It's coming up to Halloween and the time of the year when lots of pumpkins are purchased. However, the insides of the hollowed-out pumpkins are mostly thrown away, which is a total waste of food. And tasty food at that.
Sara Venn over at The Physic Blogger has raised this waste issue on her blog, and urges those who don't usually cook the Halloween leftovers, to do so. She is publishing a range of recipes (links below), and I thought I'd add one of our favourite pumpkin recipes to the mix.
On taste. Yes, some of the pumpkins used for Halloween don't have much taste, but if you mix them in with pumpkins grown for eating, particularly when making soup or stews, then this solves that problem.
Borlotti Bean and Pumpkin Stew
Serves 6
3 cups of fresh Borlotti Beans (or 2 cups of dried beans, soaked overnight)
Olive oil
4 garlic cloves, peeled and crushed
1 teaspoon of Cayenne pepper
A good handful of fresh oregano (or 1 teaspoon of dried oregano)
5 cups of peeled and cubed pumpkin or squash
2 peeled and chopped medium sized potatoes
1 tin of peeled and chopped tomatoes (or 4 cups of chopped fresh tomatoes if you have them)
4 big handfuls of chopped Spinach (or Kale, or 2 large Courgettes chopped up into cubes)
1 litre of vegetable stock
1. Simmer the Borlotti Beans for 15 minutes until just tender. Drain and rinse.
2. Heat the oil in a large pot. Add the crushed garlic, cayenne pepper and oregano and stir for a short time, just to get the garlic slightly cooked.
3. Add the pumpkin, potato and the vegetable stock and bring to a simmer. Simmer for about 10 minutes or until the pumpkin and potato are just tender.
4. Add the beans and tomatoes and simmer for another 15 minutes.
5. Add the spinach (or other green) and allow to simmer for a few more minutes.
6. Serve hot and enjoy.
Other pumpkin recipes:
Pumpkin Risotto
Pumpkin Soup
Pumpkin Scones
Pumpkin Stew (Sara has a slightly different version)
