Friday, 30 October 2015

Pumpkin Recipes

 I've made pumpkin soup before but this time decided to add a sweet potato to it, it was a big hit with the children. We then made some more pumpkin muffins but this time without egg, they worked well, very light and fluffy and no you can't taste the vinegar at all, just in case you were wondering.

Pumpkin and Sweet Potato Soup
1 onion diced
1 sweet potato, peeled and cut into chunks
500g pumpkin, peeled, seeded and cut into chunks
300ml of vegetable stock
5ml nutmeg

Fry the onion, potato and pumpkin on a low heat for about 5 minutes, add the stock and nutmeg. Bring to the boil, reduce heat, cover and leave to gently simmer for 15 to 20 minutes, until the potato and pumpkin are tender, then blend and enjoy.

Eggless Pumkin Muffins
225g plain flour
10ml baking powder
100g margarine
90g sugar
250g grated pumpkin
5ml bicarbonate of soda
15ml vinegar

Cream the margarine and sugar together
Sift the flour, baking powder and bicarbonate of soda together, then add a spoonful of flour mix at a time to the sugar/margarine mix, until all the flour is mixed in.
Then add the pumpkin flesh and mix well.
Combine the bicarbonate of soda with the vinegar in small pot, as soon as it's mixed and is fizzing, add it to the cake mix and mix into it.
Spoon out into cake cases.
Bake at Gas 5 for 20 to 25 minutes, until golden, makes 12 muffins.

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