Lidl Pumpkin Puree Recipes

PUMPKIN PUREE

Steps:

• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

PUMPKIN PUREE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
• Bake in the preheated oven, foil side up, 1 hour, or until tender.
• Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

PUMPKIN AND GINGER SOUP

Steps:

• * Preheat you oven. * Get 4 small pumpkins, cut off each lid, remove the seeds and remove the fruit to about a 0.5 cm on the sides. It is for decorative purposes to use the pumpkins as bowls. This is completely optional. * Chop up the fruit of the pumpkin into chunky pieces. * Peel the onion and the ginger and chop finely. * Place the pumpkin, ginger and garlic on the pan and fry until the pumpkin is soft (for around 10-12 minutes). * Season with salt and pepper. * Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season. * Strain if preferred. * Heat the soup with 500ml of stock and heat up. * Serve in our pumpkin bowls and top with seeds and a drizzle of cream. * It is a nice idea to roast some of the pumpkin seeds with olive oil for topping off the soup dish. Tips: You can also use a large pumpkin for the soup and use it as a "terrine" either.

PUMPKIN POTION SOUP

Steps:

• This easy pumpkin soup recipe is perfect for using up leftover Halloween pumpkin and makes a great autumnal starter. If having as a main, serve with two portions of your favourite vegetables. 1. Start by preheating your oven to 200c. On a large chopping board, slice your pumpkin in half to start with and then scoop out the seeds. Cut your pumpkin into small chunks and spread onto two baking trays. Drizzle with the olive oil, salt and pepper and then roast for 30 - 35 minutes until cooked through and golden at the edges. Once roasted, theskincan easily bepeeledby hand. 2. When the pumpkin has 10 minutes to go, in your largest saucepan, heat two tbsp olive oil over a medium heat. Add your onion, garlic and chilli and cook for 10 minutes until soft. Add your cumin and coriander and cook off for 2-3 minutes. Add your pumpkin when it's cooked through and your vegetable stock. Simmer for 10 minutes and then blend to a smooth consistency. If it needs a little help, add some more warm water. 3. Cut out spooky shapes from the tortilla wraps and then pop them onto a baking tray. Bake until golden for around three minutes. Serve your pumpkin potion in bowls with a drizzle of olive oil and some pumpkin seeds scattered across the top and your scary tortilla chips on the side! Slice olives to make googly eyes and then arrange them over your soup for an extra fear factor.

PUMPKIN PURéE

Steps:

• To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.

SMOKY BEEF FAJITAS

Steps:

• FAJITA NIGHT'S ALWAYS A FIRM FAVOURITE, SO TAKE IT TO THE NEXT LEVEL WITH THESE SMOKY BEEF FAJITAS. WITH PLENTY OF CRUNCH AND PUNCHY FLAVOURS, THEY'RE SUPER EASY TO PREPARE, TOO. SERVE ALONGSIDE TWO PORTIONS OF VEGETABLES. 1. Fry the mince over a medium heat in a large deep frying pan, cooking for 2-3 minutes until browned. Carefully remove the mince from the pan and set aside, draining away most of the fat, then return the pan to the heat and fry the onion for 5 minutes. Add the garlic and half the chilli, followed by the spice mix for SMOKINESS. 2. Add the beef mince back to the pan along with the tomato purée and pepper for COLOUR. Cook for 10 minutes, then season well and stir through the spinach to wilt. 3. When ready to eat, warm the tortillas in a low oven or microwave and serve alongside the beef mix, yoghurt, lettuce for CRUNCH and coriander for added PUNCH, garnishing with the remaining chopped chilli.

PUMPKIN PIE MILKSHAKE

Steps:

• Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.