October’s Motorhome Munchies, 4 easy pumpkin recipes.
Supermarkets are heaving with pumpkins throughout October. Here’s some great recipes to make the best out of pumpkins whether you’re carving for Halloween or simply just love the taste.
Pumpkin Gnocchi
All you need:
• 400g pumpkin flesh
• 120g ricotta, drained
• 50g finely grated Parmesan, plus extra to serve
• 1 egg, lightly beaten
• 200g plain flour
• 60g salted butter
• 1 tsp oil
• 20 sage leaves
How to make them:
👩🍳 Steam the pumpkin for 20 mins, or until very soft and tender.
👩🍳 Mash the steamed pumpkin to a smooth purée.
👩🍳 Line a surface with kitchen paper and spread the pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
👩🍳 Mix the pumpkin purée, ricotta, grated parmesan, the egg, ¼ tsp salt and some black pepper
👩🍳 Add the flour and use a wooden spoon to mix to a soft dough.
👩🍳 Split the dough into 4 and roll each piece into a 1.5cm wide log, then cut the logs into 2cm pieces.
👩🍳 Bring a large pan of salted water to the boil. Tip half the gnocchi into the pan and cook for 1-2 mins, until they rise to the surface the repeat with the other half.
👩🍳 Heat half the butter and the oil in a large frying pan, add the gnocchi and fry for 2 mins or until starting to brown.
👩🍳 Add the rest of the butter then once melted, add the sage leaves and fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy.
Serve with a twist of black pepper and some shavings of Parmesan. Yummy 😋.
Spiced Pumpkin Seeds
All you need:
• 80g raw pumpkin seeds
• 4 tsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• Pinch of salt
How to make them:
👩🍳 Pre-heat the oven to a medium heat.
👩🍳 Remove any stringy bits from the seeds and rinse well with cold water.
👩🍳 Pat dry with kitchen paper, removing as much moisture as possible.
👩🍳 Toss the seeds in a bowl with the oil, cumin, paprika and salt until evenly coated.
👩🍳 Spread out on a baking tray and roast for 10 mins.
Allow to cool before serving.
Yum 😋 seeds are a high energy snack so they’re a great adventures snack.
Pumpkin Wedges
All you need:
• 1 large pumpkin, cut into wedges
• 2 tsp olive oil
• pinch chilli flakes
• 1 garlic bulb
• 4 sprigs fresh thyme, leaves picked
• 150g feta cheese, crumbled
How to make them:
👩🍳 Pre-heat the oven to a medium, high heat.
👩🍳 Arrange the pumpkin on a large, shallow baking tray.
👩🍳 Drizzle with the olive oil and scatter over the chilli flakes.
👩🍳 Break the garlic bulb into cloves and nestle them, unpeeled, around the pumpkin.
👩🍳 Season with salt & pepper then scatter the thyme leaves over.
👩🍳 Roast for 25-30 minutes, or until tender and lightly charred.
👩🍳 Add the feta for the last 5 minutes of cooking.
Yum 😋
Pumpkin & Coconut Cake
All you need:
• 300g pumpkin puree (flesh steamed and then mashed)
• 100g maple syrup
• 75 coconut oil, melted
• 225g self-raising flour
• 2 tsps baking powder
• 3 tsps cinnamon or mixed spice
• 50g desiccated coconut (plus some to decorate)
How to make it:
👩🍳 Pre-heat the oven to a medium, high heat.
👩🍳 Mix pumpkin well with the coconut oil and maple syrup.
👩🍳 Add the flour, baking powder, cinnamon & desiccated coconut then combine well.
👩🍳 Pour the mixture into a greased baking tin.
👩🍳 Bake for 30 minute, check the cake after 15 minutes and cover with foil if browning.
👩🍳 Allow to cool a little then sprinkle with some desiccated coconut.
It’s delicious freshly baked but even yummier when it goes gooey the next day 😋😋.
Each month we’ve been posting a round up of the Motorhome Munchies, that we’ve shared on our socials Instagram, Facebook here on our website.