Recipe: 3 ways with pumpkin
One of the most popular autumn ingredients, there's so much you can make with pumpkin. Use up the whole of this seasonal squash with our 3 recipes.
News / Food & Drink
21st September 2022 Calendar
Share this article
Pumpkin and brie croquettes
The most challenging but most indulgent of our recipes, these golden bites will melt in your mouth.
200g potatoes (peeled and chopped)
1 bay leaf
Pinch of grated nutmeg
50g Brie (cut into small chunks)
3 beaten eggs
Pour the milk into a pan with the onion, bay leaf and nutmeg and bring to the boil, remove from heat and infuse for 20 minutes.
Cut the pumpkin into wedges, season and bake in the oven until completely cooked through.
Take the pumpkin flesh and blend in a food processor until smooth, then set aside.
Boil the potatoes in salted water until tender, drain and pass through a potato ricer & set aside.
Add butter to a saucepan and when foaming add 20g of the flour and cook out, creating a roux.
Strain the infused milk onto the roux a little at a time, whisking to create a smooth sauce.
Simmer the sauce gently until thickened and then remove from heat.
Add the pumpkin and potato into the sauce and mix thoroughly. Season if needed, then chill until the mix is firm.
Using floured hands, roll the mix into small balls and push a piece of brie into the centre of each ball. Roll again & leave to firm up in the fridge.
Set up 3 bowls – one with flour, one with the beaten eggs and one with breadcrumbs.
Take croquettes out of the fridge and one by one, coat in flour, then egg, then breadcrumbs.
Once covered in breadcrumbs, repeat the process to give a double coating of breadcrumbs.
Deep fry croquettes in batches until golden brown.
Pumpkin seed pesto
Easy to make and full of flavour, we recommend serving on warm sourdough bread with slices of pumpkin.
1 clove of garlic (chopped)
20g parsley leaves
50g pumpkin seeds (toasted)
50ml Extra Virgin Olive Oil
Salt and pepper
Blend parsley, garlic and pumpkin seeds together to form a coarse mix.
Add parmesan and then trickle in olive oil in a steady stream until you get your desired consistency.
Season to taste with salt pepper and a squeeze of lemon juice.
An alternative to the traditional American Pumpkin Pie, treat your loved ones to our pumpkin tart with a sweet shortcrust pastry base.
Sweet pastry case:
410g plain flour
250g unsalted butter (soft)
70g whole eggs
220g pumpkin puree
275g whole eggs
275g double cream
For the Sweet Pastry:
Mix the butter and the sugar in a mixing bowl,
being careful not to over mix or cream the butter. Gradually add the eggs.
Scrape down the side of the bowl and mix again.
Add the flour and mix until all ingredients are incorporated.
Split into blocks then wrap in clingfilm and rest in the fridge for 12 hours.
For the Pumpkin Tart:
Spray your glass bowl/base with oil and rollout your sweet pastry to 3mm thickness.
Blind bake the pastry case for 15 minutes at 160 degrees – or until cooked.
Mix the eggs with the sugar.
Boil the cream with the pumpkin puree and cinnamon.
Add this mixture to the eggs and sugar and mix well with a whisk.
Pour into the pastry case and cook for 20 minutes at 120 degrees.
Rest in Fridge.
The Runnymede on Thames Hotel and Spa, Windsor Road, Egham, Surrey, TW20 0AG