Looks great @AuntyRach Plenty of flesh for soup - I often roast those, or squash, for that, along with various other veg. I grew some small ones last year in containers. They were very good as they carved up very easily for roasting. As long as they get enough food and water, they're fine in containers.Â
I just realised you asked for recipes - I don't follow any, as such, for soup, I just carve up some large pieces, or a whole small one, and add carrots, onions and peppers and roast them with some spices, on trays, at about 150 to 160 degrees for about 45 mins. I often use Chinese 5 spice, but you can use whatever you like. I then just put them in a pot, add some water to cover, and maybe tomatoes, and cook for about 15 mins to be sure they're nicely softened. Then blitz with a hand blender. I sometimes blanch the carrots a bit if they're in big pieces. I can then add more water if needed to get the right consistency. You could add cream or similar too if you fancy. I also used courgettes this year as I had plenty of them. The pot I made this week had them and sweet potatoes, instead of squash or pumpkin, and that's ideal too. Nice and substantial.Â
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
Last year a neighbour bought too many pumpkins for her kids to carve and gave me three big ones. I made pumpkin soup, pumpkin pie and pumpkin bread. The pie was frankly unpleasant, though luckily some relatives liked it and I think it was not a great recipe. But the soup and 'bread' (more of a cake really) were fantastic and I will make both again. I even made the bread with some tinned pumpkin when fresh ones weren't available, it's that good. I've done the bread as a traybake too - cut into cubes is good.Â
LG will try the Pumpkin bread new one for me . On our last SM trip picked up extra Bread flour and yeast so no excuse . Have done Pumpkin pie over the years our son lived and worked in Florida for 8yrs so you do ‘Pumpkin Pie’ at Thanksgiving . I did chutney last year and still have a 1 jar at the back of the pantry unopened . Thanks again for recipes and ‘Happy Gardening ‘ .Â
We’ll enjoy it whatever it turns out like , we both enjoy cooking! Going away up to Newark-on-Trent for 4 days to see Grand-kids so will get cracking on your recipe next week. ThanksÂ
Loads of recipes on BBC Food and Good Food sites and healthy recipes on sites like Eat Well.
If you do grow pumpkins or squash next year @AuntyRach, try them inthe ground in well prepared soil (lots of muck) and gibe them a support to grow up so you can tie them in rather thanhave them sprawl all over.  Depending on the size of the fruits, I stop mine after 3 to 5 have formed so they concentrate their energy.
Potimarron or onion squash are good small ones for me but I also like the bigger Crown Prince which has a pretty blue skin and tasty orange flesh.
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Plenty of flesh for soup - I often roast those, or squash, for that, along with various other veg.
I grew some small ones last year in containers. They were very good as they carved up very easily for roasting. As long as they get enough food and water, they're fine in containers.Â
I just realised you asked for recipes - I don't follow any, as such, for soup, I just carve up some large pieces, or a whole small one, and add carrots, onions and peppers and roast them with some spices, on trays, at about 150 to 160 degrees for about 45 mins. I often use Chinese 5 spice, but you can use whatever you like. I then just put them in a pot, add some water to cover, and maybe tomatoes, and cook for about 15 mins to be sure they're nicely softened. Then blitz with a hand blender. I sometimes blanch the carrots a bit if they're in big pieces. I can then add more water if needed to get the right consistency. You could add cream or similar too if you fancy.Â
I also used courgettes this year as I had plenty of them. The pot I made this week had them and sweet potatoes, instead of squash or pumpkin, and that's ideal too. Nice and substantial.Â
I live in west central Scotland - not where that photo is...
These are the recipes I used.
Pumpkin soup: https://www.bbcgoodfood.com/recipes/spiced-pumpkin-soup-2Â
Pumpkin bread: https://www.bbcgoodfood.com/recipes/pumpkin-ginger-teabread
This is the pumpkin pie recipe I used (not recommended): https://www.bbcgoodfood.com/recipes/pumpkin-pie
This may be better but I haven't tried it:Â
https://www.bbcgoodfood.com/recipes/best-ever-pumpkin-pie-stem-ginger-cream
If you do grow pumpkins or squash next year @AuntyRach, try them inthe ground in well prepared soil (lots of muck) and gibe them a support to grow up so you can tie them in rather thanhave them sprawl all over.  Depending on the size of the fruits, I stop mine after 3 to 5 have formed so they concentrate their energy.
Potimarron or onion squash are good small ones for me but I also like the bigger Crown Prince which has a pretty blue skin and tasty orange flesh.