Monster pumpkins are coming!

I love pumpkin soup, but there is no way I can make enough and find enough space in my freezer to use the 5 giant ones on my veg patch!

half pumpkinI think I will do a big batch this weekend and make a pumpkin risotto for starters. I will also have to give some away: I know a few willing recipients. I will store one but use it as quickly as I can as last year my stored ones went mouldy and had to be put on the compost heap. Shame!

Pumpkin risotto

Pumpkin risotto

I am not a big fan of pumpkin pie, so I won’t be making any of that, but if anyone has any good suggestions for using up my crop I would be grateful.

I still have chard, and I have leeks coming along, but the tomatoes, courgettes and runner beans are finally finished. So it will be back to buying my fresh veg soon. It has saved me so much money eating our home grown produce over the summer.

The weather has been terrible for the past few days. Yesterday saw a deluge of rain in Essex. I thought our student would be used to a bit of cold as she is from Switzerland but I have been forced to put the heating on as she has looked frozen the past few evenings. Usually I make everyone wear another layer!

She is leaving on Sunday and I haven’t been offered any more students so that might be it until spring. I was hoping for just one more!

Never mind, I will carry on being a frugalista for now and see what comes along.

8 thoughts on “Monster pumpkins are coming!

  1. I have a recipe for Pumpkin Bread (makes 3 loaves). Together 3 C sugar, 4 eggs, beaten, 1 C Veg. oil, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 2/3 cup water, 2 C mashed pumpkin. Mix these then add to 3 1/2 C flour, 2 tsp soda, 1/2 C nuts, 1 tsp vanilla. Pour into greased loaf pans, bake at 350 for about an hour. I’d guess you could use some of the batter for cupcakes? Let me know if you try it. You should be able to freeze the loaves. Let me know how they turn out.

  2. My pumpkin soup recipe ( passed on from a friend ) : potato, onion, carrot, leek if you have one. Sweat gently for a bit then add stock, bring to boil then simmer 10 – 15 minutes. Stick blender til smooth, then add some crème frâiche and sprinkling of cayenne. Or add a packet of mussels that are sold with either a cream / garlic or a white wine sauce. ( lidl does them for about £2 ) seriously good soup, with or without mussels.

  3. Just a minor addition to the pumpkin soup recipe I posted earlier- pumpkin! 500 grams ( 1 lb. ) Makes all the difference! ☺️

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