Pumpkins come in all shapes, sizes and flavours. But here in Australia, we usually only enjoy the orange vegetable in savoury dishes. While they’re in season why don’t you celebrate pumpkin with these surprising recipes?
With the right combination of spices and ingredients, you can take your pumpkin recipes from breakfast right through to dessert. We’re big fans of a classic roast pumpkin side dish and have turned our morning tea on its head with pumpkin scones and maple butter, but that’s not the end of our experimentation.
Here are 3 surprising pumpkin recipes that will delight your tastebuds with every bite:
Hummus is perhaps one of the most universally liked dips and a staple of many antipasto platters. Pump up your classic chickpea blend with pumpkin for an enticing orange tint and sweeter flavour. Keep the classic hummus staples of tahini, lemon and garlic so you’re not veering too far from the traditional and your guests will never want to go back.
1 can of chickpeas, rinsed and drained
500g kent or butternut pumpkin, cut into 3cm cubes
4 tbsp lemon juice
1 garlic clove minced
¼ cup tahini
½ tsp salt
¼ cup olive oil (as required)
Preheat your oven to 200°C.
Coat your pumpkin cubes in olive oil and roast for 30 – 35 minutes until tender.
Set aside to cool before adding to your other ingredients.
In a food processor, add your pumpkin, chickpeas, garlic, salt and tahini and blend until combined.
Add lemon juice in a thin stream until smooth.
Add olive oil in a thin stream until your dip takes on the consistency that you prefer – you may not need to add it at all depending on your tastes.
To serve, you can drizzle with additional olive oil or sprinkle with sesame seeds, chopped parsley or cumin.
If there’s one breakfast recipe that’s a winner for all age groups, it has to be pancakes. The addition of a little pumpkin puree to this recipe pairs beautifully with sweet maple syrup and gives your fluffy pancakes a wonderful orange tint – just perfect for autumn.
1 ¼ cups plain flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
1 cup milk
1/3 cup pumpkin puree
2 tablespoons butter, melted
(Plus extra butter and maple syrup for serving)
Whisk together your dry ingredients a big mixing bowl (flour, salt, sugar and spices).
In a separate bowl, stir together wet ingredients.
Fold wet mixture into dry mixture until well combined.
Melt butter in your frying pan over a medium head.
Measure ¼ cup of your pancake batter into the pan.
Cook for about 3 minutes each side, flipping when you see bubbles bursting on the surface.
Serve with butter and syrup.
Yes, we know. Pumpkin brownies sound a little bit crazy and maybe too out there for our regular palettes, but bear with us. Rather than adding a distinct flavour to your chocolate brownie recipe, pumpkin puree simply helps to make your brownies extra moist and fudgy. And who doesn’t want a fudgy brownie? As an added bonus, this recipe is entirely gluten free since it is made without flour.
2 cups pumpkin puree
1 cup almond butter
1/3 cup cocoa powder
1 tsp vanilla extract
¼ cup sugar
1/3 cup chocolate chips
Optional: Chocolate frosting
Preheat your oven to 175°C.
Prepare a square brownie pan with baking paper on the bottom and sides.
In a stand mixer, combine all ingredients except chocolate chips. Blend until smooth.
Stir through chocolate chips with a wooden spoon.
Transfer mixture into your prepared pan.
Bake for 35 minutes or until a toothpick inserted into the centre comes out clean.
Allow to cool, remove from the pan and cover with your favourite chocolate frosting.
Hot tip: How to make pumpkin puree
While you can buy pumpkin puree from most supermarkets, you must ensure you’re getting one without any sugars or flavours added, as these can throw off the balance of your recipes. If you want to make your own it’s quite easy and can be saved in the fridge for up to 1 week – or in the freezer for a couple of months.
Simply scoop out the seeds from your pumpkin halves, and place cut side down on a baking tray. Roast at 200°C for about 45 minutes or until the flesh can be easily pierced with a knife. Allow to cool and scoop out your pumpkin flesh with a spoon. Then, add it to a food processor and blend until smooth.