3 easy pumpkin recipes for Halloween: from lasagne to soup

Pumpkins aren't just for carving - they're a miracle superfood, too. So don't chuck away the insides, make them into a seasonal recipe
Lasagne with pumpkin and spinach
Kate Lough30 October 2015

Hosting a Halloween dinner party? Try the below recipes:

Vegetarian Lasagne with pumpkin and spinach

Preparation Time 15 min

Cooking Time 45 min

Ingredients (serves 4)

1tbsp Flora Buttery

400g pumpkin, finely diced

1 tbsp flour

500ml milk

500g spinach fresh or frozen, thawed and drained

1 Knorr Garden Herb Flavour Pot

150g Cheddar, grated

150g fresh lasagne sheets

Method

1. Preheat the oven to 180°C,160°C fan, Gas mark 4 .

2. In a pan, melt the Flora Buttery. Add the pumpkin and cook for about five minutes, so the pumpkin starts to colour. Add the flour and stir.

3. Then gradually add milk and bring to the boil stirring so it makes a smooth sauce. Add the spinach, Knorr Flavour Pot and half of the grated cheese. Cook for 5 minutes more.

4. Build your lasagne in a lightly greased ovenproof dish, starting with a thin layer of pumpkin and spinach sauce, following with lasagne sheets and then again with the sauce. Repeat until all ingredients are used.

5. Top lasagne with the remaining cheese and bake covered for about 20 minutes. Uncover and bake for 20 minutes more. Allow your lasagne to rest for 10 minutes before serving.

Vegetarian spiced pumpkin and apple soup

Recipe serves: 6

Preparation Time 20 min

Cooking Time 25 min

Ingredients

1tbsp Flora Cuisine

1 onion, diced

1kg pumpkin , diced

2 apples , cored and chopped

1 Knorr Ginger and Lemongrass Flavour Pot

½ tsp cinnamon

1 vegetable stock cube

1 tbsp chopped parsley

Pinch of black pepper

Method

1. In a saucepan heat the Flora Cuisine and sauté the onion until soft and aromatic.

2. Add the pumpkin, apple, Knorr Ginger and Lemongrass Flavour Pot and cinnamon, plus 1 litre of water and the vegetable stock cube. Bring to the boil, then reduce the heat and simmer for 25 minutes or until pumpkin and apples are soft. Add pepper to taste.

3. Remove from the stove and puree the soup with a hand blender or in a food processor until the soup is smooth.

Pumpkin pasta recipe

This rustic pasta dish is great for autumnal evenings, and roasting the pumpkin before adding it to the cream broth gives it an extra-special twist.

Preparation Time 20 min

Cooking Time 25 min

Ingredients (serves 4)

400g pumpkin, deseeded, peeled, cut into 1cm cubes

1 large onion cut into wedges

2tbsps olive oil

400g fettuccine

150ml cream

150ml vegetable stock

A handful of chopped parsley and chives

1tbsp chopped fresh thyme

Pepper to taste

Method

  1. Bake pumpkin and onion drizzled with oil and thyme in pre-heated oven at 230°C for about 20 minutes or until soft and golden brown. At the same time cook fettuccine following packet instructions or until al dente.
  2. Place the cream, stock, half the parsley and chives in a frying pan over medium heat. Bring to the boil and cook for 4–5 minutes or until sauce thickens slightly.
  3. Drain fettuccine, add to cream mixture and toss to combine. Top the pasta with roast pumpkin and onion, and sprinkle with remaining parsley.

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