It’s Pumpkin Time

As Halloween quickly approaches, pumpkins are once again popping up around the city. This versatile winter vegetable can be used in endless sweet or savoury dishes from pumpkin pie to pumpkin risotto. In order to celebrate the return of this orange squash, here is a guide on how to use every part of the mighty pumpkin.


Pumpkin soup

1 Pumpkin or butternut squash

1 onion

2 carrots

1 sweet pepper

Half a red chilli

1 garlic glove

1 tbls Olive oil

Vegetable stock

Fresh parley

Freshly ground black pepper

Pinch salt


1.      Halve or quarter the squash or pumpkin, remove the seeds and skin, then cut the flesh into chunks.

2.      Heat the oil in a large saucepan and fry the onion, garlic and chilli for 3-4 minutes, stirring frequently.

3.      Add the squash or pumpkin, and stir-fry for a few minutes.   Add the carrots, sweet pepper and seasoning.

4.      Pour in the stock and stir well, cover, and simmer gently for about 20 minutes, stirring occasionally.


1 tbls butter

Selection finely shops fresh herbs

Bread of any type

Combine butter and herbs together, spread over the bread on one side. Instead of cutting the bread and frying it, try placing the slice of bread into the oven at 200C for 5 minutes or until golden brown. One cooled cut into small cubes.

If looking to impress or having a Halloween dinner party, the best way to serve pumpkin soup is inside small cleaned out pumpkin or the bottom of a cleaned out butternut squash.


 Pumpkin seed pesto

Pumpkin seed and spinach pesto

·         A large bunch of spinach

·         100g pumpkin seeds

·         1 garlic clove

·         150ml extra virgin olive oil

·         50g parmesan or any hard cheese

·         Juice of ½ a lemon

·         Pinch of sea salt

·         Freshly ground pepper

Preparing the pumpkin seeds

1.      After removing the seeds from the pumpkin, pick off any stringy bits, place in a colander and rinse with cold water.

2.      Spread seeds onto a baking sheet and drizzle with extra virgin olive oil.

3.      Roast seeds at 150° for 10 minutes.  They are ready when the shell is slightly golden, crispy and easy to bite through.


Making the pesto

1.      Place the spinach, pumpkin seeds and garlic into a food processor or blender and pulse into coarse grains.

2.      Gradually add the extra virgin olive oil in a steady stream until a thick grainy paste has been created.

3.      Scrape the mixture into a bowl.  Add the cheese and lemon and adjust the seasoning to taste.


Social Media note

Pumpkin season is back again and to celebrate The City had put together some recipes.


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