Make the Most of Your Leftover Pumpkin

Roasted pumpkin

Pumpkin flesh has a high-water content so roasting helps dry it out and concentrate the flavour.

Savoury recipes: Peel and remove seeds then cut into chunks. Brush with olive oil and season generously with salt and pepper. Place on a large, lined baking tray and roast uncovered at 180°C fan bake until tender, about 30-40 minutes.

Sweet recipes: Place on the tray without oil and seasonings, cover with foil and cook until tender.

Crunchy Cornflake Crumbed Pumpkin Schnitzel: Who says schnitzel must just be meat! Delicious served as a decidedly different take on brunch with crispy bacon, use as a burger filling or a vegetarian option for dinner.

Cut 1 kilogram peeled and seeded crown pumpkin into 2cm thick slices. Combine ½ cup plain flour, 2 teaspoons each smoked paprika and ground cumin, 1 teaspoon salt and grind of pepper in a shallow dish. Put 2 whisked eggs and 2 tablespoons chipotle or barbecue sauce in another dish and put 2 cups crushed cornflakes and 1 tablespoon sesame seeds in a third dish.

Coat the pumpkin in flour mixture then the whisked egg. Coat in the cornflakes pressing it on so it’s well covered. Place on a lightly oiled baking tray and spray or drizzle with a little olive oil, salt and pepper. Roast at 170°C fan bake for about 20-25 minutes, turning once during cooking until tender and golden. Top with a grating of parmesan while still hot if desired.

Hearty Pumpkin soup: Serve this creamy pumpkin soup with fat fingers of cheese toasties for dipping.

Heat olive oil and butter in a large saucepan with 2 sliced onions, 2 grated carrots, 3 cloves crushed garlic, 1 kilogram roughly chopped, peeled pumpkin, salt and pepper. Cover and cook 10 minutes. Stir in

1 teaspoon each ground ginger, cumin, and curry powder and ¼ teaspoon each ground cinnamon and chilli flakes. Add 400-gram tin crushed tomatoes and 4 cups stock. Bring to the boil, then partially cover and simmer for 20 minutes.

Additions: Drained and rinsed tinned beans; Use chickpeas, cannellini, black, red or butter beans. Frozen sweetcorn kernels. Stir in a spoonful of almond butter, peanut butter or tahini. Take out the spices and replace with a good dollop of laksa paste and some coconut cream. Top with roasted sunflower seeds, pumpkin and sesame seeds.

Pumpkin and Cheese Baked Gnocchi: The ultimate comfort food. It doesn’t get much tastier than this little number and it’s super easy to put together.

Peel 800 grams pumpkin, cut into ½cm thick slices and put in a large bowl along with 1 very thinly sliced red onion. Cook 500 grams purchased potato gnocchi, toss with a little olive oil and add to the pumpkin. Whisk together 1½ cups cream, ½ cup stock, 2 cloves crushed garlic, ½ teaspoon grated nutmeg, finely grated zest 1 lemon, 1 cup grated mozzarella, ½ cup freshly grated parmesan, 1 teaspoon finely chopped rosemary or thyme and 2 egg yolks. Season well with salt and pepper. Pour over the pumpkin mixture and combine.

Tip into a large ovenproof baking dish and spread evenly. Top with a generous grating parmesan, salt and pepper. Bake at 180°C fan bake for about 40 minutes or until golden, bubbling and the pumpkin is tender.

Pumpkin and Spice Hotcakes: These lightly spiced hotcakes could easily become a family favourite. Serve with a generous pour of maple syrup, a dollop of mascarpone and chopped roasted pecans or walnuts.

Combine 1 packed cup mashed plain roasted pumpkin, 1 cup milk, 2 large eggs and 1 teaspoon vanilla extract. In another bowl whisk together 1½ cups plain flour, 1 tablespoon baking powder, ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon each ground ginger, nutmeg and sea salt and ¼ teaspoon ground allspice. Add the wet ingredients and stir together. Melt a little butter in a pan and cook 1/3 cupful’s of batter for about 3 minutes each side until golden and puffed.

Pumpkin Cupcakes: Top with your favourite cream cheese frosting and candied pumpkin seed brittle then stand aside!

Whisk together 1 packed cup, plain cooked mashed pumpkin, ½ cup each caster sugar and brown sugar, 2 large eggs and ½ cup rice bran oil.

Combine 1 cup plain flour, 1 teaspoon each baking powder and cinnamon, ½ teaspoon each baking soda, salt, ground ginger and nutmeg in a large bowl. Pour onto the wet ingredients and gently fold together. Divide between well-greased muffin tins or line with paper cases and cook at 180°C regular bake for about 20 minutes or until a skewer inserted into the centre comes out clean. Cool.