SUPERMARKET shelves are brimming with pumpkins ahead of Halloween.
You can have loads of fun with the kids, carving a scary face into the gourd.
But there are plenty of other ways to make the most of this seasonal veg. Here’s how . . .
SOUPER DUPER: Use pumpkins and butternut squash to make a warm and tasty soup to enjoy on autumn evenings.
Simply scoop out the seeds from the inside of the pumpkin, then cut it up into large chunks.
Do the same with a butternut squash. Lay both on a baking tray before dousing with olive oil and sprinkling with a little salt.
Bake on medium heat for around 45 minutes until soft.
Peel off the skin which is easier now the veg is cooked.
Pop in a saucepan with a couple of pints of vegetable stock.
Warm up before blending in a food processor. Add cream and pepper to taste.
NEED FOR SEED: The seeds make a tasty snack with a beer or glass of wine. Scoop them out the middle and remove any of the pumpkin flesh, then dry with strong tissue paper.
Spread evenly on baking paper and cover in olive oil, a few pinches of salt and paprika, and then bake on a low heat for around 40 minutes until looking golden and toasted.
MUNCH BUNCH: Small munchkin pumpkins can be used to make easy table centrepieces or autumnal displays for your mantelpiece.
When you’re ready for a tasty snack, slice the top off to make a little hat and you can then bake them for around 40 minutes.
Once the inside is soft, remove the seeds and scoop out the soft flesh before mixing in a bowl with butter and grated cheddar cheese.
Season the mixture and add it back into the shell and bake for 20 minutes until cheese is melted and gooey.
- All prices on page correct at time of going to press. Deals and offers subject to availability
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