Pumpkin Soup, Pumpkin Ice Cream, Pumpkin Pickle and Roasted Pumpkin

All. The. Pumpkin. Recipes! Creamy Pumpkin Soup drizzled with pumpkin oil and topped with sage, tangy Pumpkin Pickle spiced with cumin and star anise, Pumpkin Ice Cream with a velvety pumpkin-custard blend and Roasted Pumpkin with garlic and lemon—a simple, rustic side that’s packed with flavour!

Ingredients

Pumpkin Soup

1 pumpkin peeled and diced
500ml milk
1 lime, juice and zest

To finish

Double cream
Pumpkin oil
Deep fried sage leaves
Roasted pumpkin seeds

Pumpkin Pickle

25g butter
1 pumpkin, cubed
1 shallot, diced
5 Star Anise
1 tbsp cumin seeds
2 tbsp mango chutney
2 tbsp white wine vinegar
1 tbsp nigella seeds
Chopped coriander, to finish

Pumpkin Ice Cream

1 tin of pumpkin puree
500ml ready-made custard

Roasted Pumpkin

1x pumpkin
1 bulb of garlic
2 lemons

Method

Print Recipe

Pumpkin soup

Place the pumpkin and milk in a pan bring to the boil then simmer for 5 minutes. Blitz in a until smooth. Spoon into bowls, drizzle with double cream and pumpkin oil and top with the sage leaves and pumpkin seeds.

Pumpkin pickle

Pan fry the pumpkin in the oil with all of the spices until charred, roughly 6 to 7 minutes. Season and finish with the mango chutney, vinegar and coriander.

Pumpkin ice cream

Whisk together the pumpkin puree and custard and freeze for 4 hours. Blitz for 1 minute and serve.

Roasted Pumpkin

Pre-heat the oven to 200°C. Slice the pumpkin with the skin on, discarding the seeds. Place the slices onto a tray with garlic and lemon roast for 30 minutes.