Stuck with leftover pumpkin once Halloween has passed? We offer you three ways to get smart with that pumpkin!

 

This is one of the best ways to use leftover pumpkin as it can be used for making muffins to roughly 225 grams of fresh pumpkin will make about 3 cups of pumpkin puree.

 

How to make the puree: Preheat your oven to 180 degrees Celsius. Cut the pumpkin into pieces (do not remove the peel), rinse with fresh water and wipe dry with a clean towel. Brush the pumpkin pieces with some oil and place them in a deep pan with one cup of water and put in the oven.  Bake until soft (about 90 minutes). You will know your pumpkin is cooked through if it can be pierced with a knife.  Once cooked, remove the pieces of pumpkin from the oven and place on a surface to cool. Then remove the flesh of the pumpkin and put into a blender or food processor and blend until pureed. As the pumpkin retains a lot of water, you will need to drain it during the process of pureeing.  To do this, put your pumpkin in a sieve or mesh colander that’s been lined with a coffee filter or a towel and set over a deep bowl.  Stir intermittently. It should completely drain after about 2 hours. 

 

When the puree is completely cooled, we can store it in special freezer bags or even pockets for ice cubes and place in the freezer.

 

 

There are many recipes for pumpkin, we will give you one that is velvety smooth and tasty!

 

Ingredients:

 

2 tablespoons olive oil

 

1 onion, sliced

 

2 garlic cloves, sliced

 

600 g. pumpkin cut into pieces

 

One potato cut into pieces

 

2 carrots, in pieces

 

1 leek (only the white part), in pieces

 

½ tsp nutmeg powder

 

3 cups chicken broth

 

½ cup sour cream

 

1 tbsp. roasted pumpkin

 

Method:

 

Heat oil in a large, deep skillet over medium heat. Add the onion and sauté for 2-3 minutes until soft. Add the garlic, vegetables (carrot, leek and pumpkin) and nutmeg. Mix until the ingredients are thoroughly coated with nutmeg. Add the broth and 2 cups of water, and cook over a high heat until you reach a boil.  Then lower the temperature to a simmer, cover the pan with a lid and cook for 25 minutes or until vegetables are tender. Let it cool slightly and then transfer to a blender in batches and blend until you reach a smooth soup consistency.  Return the soup to a saucepan and cook over low heat. Mix in the cream and season. Serve either with parsley, or a spoonful of yoghurt and a little olive oil.

 

 

Did you know that pumpkin is beneficial for your skin? It is full of vitamins A, C and E (all allies in the war against wrinkles) and also beta-carotene, zinc, potassium and antioxidants.  Here’s how to make the mask.

 

Ingredients:

 

2 tablespoons pumpkin puree (recipe above)

 

½ tsp honey

 

½ tsp milk (skim or even soy or almond)

 

Method:

 

First rinse your face well.

 

Then, in a bowl, mix well the pumpkin puree, honey and milk. Use your fingers to spread the mask over the entire surface of your face, avoiding the area near the eyes. Make an extra batch of this pumpkin mix if you want enough for your neck as well.  Leave the mask on your face for about 20 minutes. Rinse your face with a towel dipped in warm water and then moisturize.