Pumpkins: More than just a pie filling!



Do not throw away the seeds that you have scraped from inside your pumpkin – Roast them! Clean them first by rinsing and leave to dry. Toss the seeds with a little vegetable oil and spread them out on an oven tray. Bake at a moderate heat (350°F or 180°C) for 30 minutes until golden brown - stirring and turning every 5-10 minutes. Season to taste, cool and store in an air tight jar. Delicious!!


Everybody loves to grow giant Pumpkins. However, if you are running a competition in your local community only one can win first prize for being the biggest. Here are a few ideas to make the prize list longer:

Heaviest, Smallest, Ugliest, Best Shape/Colour, Cutest Mini Pumpkin, Carved Faces, Jack o’ Lanterns/Halloween Pumpkins; Bake-offs – Stuffed Pumpkin, Pumpkin Pie, Pumpkin Soup.


Sit the pumpkin on its flattest side for stability. Plan the face to make the most of the pumpkin’s shape especially the position of the stem as this can be used either as a cut-out lid, prominent nose or even as a tail. Lightly pencil on a face design for cutting lines. Remove flesh by cutting out a lid in the top or cutting out the bottom in one piece so that it can be replaced afterwards. Scoop out the seeds and soft flesh using a large kitchen spoon, leaving a uniform hard layer of flesh inside. Throw the pulp in the compost but keep the seeds for roasting. Using a sharp kitchen knife, cut your design out. Decorate to taste. If you have to prepare a pumpkin well in advance of an event, spray or wipe the inside and outside with a rubbing alcohol (meths) or an antiseptic to kill any bacteria. Your pumpkin will stay fresh much longer. Keep it away from any fire until the fluids have evaporated.
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