Spooktacular pumpkin recipes to ignite your Halloween spirit: turn your kitchen into a culinary haunted house!

Get ready to add some frightful fun to your kitchen this Halloween!

If you’re looking for a way to bring some holiday spirit to your meals, you’ve come to the right place.

In this article, we’ve gathered an array of spooktacular pumpkin recipes that will ignite your Halloween spirit and transform your kitchen into a culinary haunted house.

Whether you’re planning a ghoulish get-together or simply want to make the season a bit more festive, these recipes are sure to do the trick…or treat!

Spooky pumpkin recipes to ignite your Halloween spirit

1. Spiced Pumpkin Soup

Ingredients:

• 2 tbsp olive oil
• 2 onions
• 1kg pumpkins or squash
• 700ml vegetable stock
• 142ml pot double cream

Instructions:

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not colored.
2. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
3. Put 700 ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
4. Pour 142ml pot double cream into the pan, bring back to the boil, then purée with a hand blender.
5. Serve hot with a dollop of sour cream and a sprinkle of paprika.

2. Pumpkin Pie

Ingredients:

• Ready-made pastry pie shell
• 15 oz pureed pumpkin
• half cup sugar
• quarter cup brown sugar
• half teaspoon salt
• two teaspoons cinnamon
• one teaspoon ground ginger
• quarter teaspoon ground nutmeg
• two large eggs
• one cup evaporated milk

Instructions:

1. Preheat your oven to 425°F (220°C). Place your pie shell on a baking sheet (this makes it easier to move in and out of the oven).
2. In a large bowl, combine sugars, salt, and spices. Beat the eggs in a separate bowl, then add to your large bowl.
3. Mix in the pumpkin puree. Gradually stir in evaporated milk until well combined.
4. Pour mixture into the pie shell. Bake for fifteen minutes at 425°F (220°C).
5. Reduce temperature to 350°F (175°C), bake for another forty to fifty minutes or until knife inserted comes out clean. Let cool on wire rack for two hours before serving.

3. Pumpkin and Apple Risotto

Ingredients:

• 1 small pumpkin
• 2 apples
• 1 onion
• 2 garlic cloves
• 300g risotto rice
• 1l vegetable stock
• 100g grated parmesan cheese
• salt and pepper to taste

Instructions:

1. Peel and dice the pumpkin and apples. Chop the onion and garlic.
2. Heat a bit of oil in a large pot. Add the onion and garlic and sauté until translucent.
3. Add the pumpkin and apple cubes and sauté for another few minutes.
4. Add the risotto rice and stir until the rice is glossy.
5. Gradually add the vegetable stock while constantly stirring. Once all the stock is absorbed and the rice is cooked through, add in the grated parmesan cheese.
6. Season with salt and pepper to taste.

4. Pumpkin Bread

Ingredients:

• 1 can (15 ounces) pumpkin puree
• four eggs
• one cup vegetable oil
• two-thirds cup water
• three cups white sugar
• three-and-a-half cups all-purpose flour
• two teaspoons baking soda
• one-and-a-half teaspoons salt
• one teaspoon ground cinnamon
• one teaspoon ground nutmeg
• half teaspoon ground cloves
• quarter teaspoon ground ginger

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three loaf pans. In a large bowl combine pumpkin puree, eggs, oil, water and sugar until well blended.
2. In a separate bowl whisk together the flour baking soda salt cinnamon nutmeg cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven.

5. Pumpkin Curry

Ingredients:

• 1 small pumpkin cut into chunks (skin on)
• 2 red peppers sliced thinly
• 1 large onion sliced thinly
• 3 garlic cloves finely chopped or grated
• thumb-sized piece of fresh ginger grated
• handful of fresh coriander
• 1 can of coconut milk
• 2 tbsp curry powder
• juice of 1 lime

Instructions:

1. Heat a large pan with some oil. Add the onion, garlic, and ginger and sauté on a medium heat until the onion is soft.
2. Add the curry powder and mix well.
3. Add the pumpkin and red peppers to the pan and stir well so all the pieces are coated in the spice mixture.
4. Pour in the coconut milk and bring to a simmer.
5. Cook for about 20 mins until the pumpkin is soft. Just before serving, stir through the fresh coriander and lime juice.

Pumpkin recipes fun facts and tips

There’s nothing that screams Halloween more than pumpkin recipes!

Did you know that pumpkin is a highly nutrient-dense food? It is rich in vitamins and minerals but low in calories.

When making a pumpkin pie, try using fresh pumpkin instead of canned for a more authentic taste.

You can also use pumpkin puree in everything from pancakes to muffins, adding a festive twist to your favorite dishes.

A fun fact about pumpkins – they are 90% water!

So, if you’re trying to cut down on calories, consider adding pumpkins to your diet.

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