Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
No tricks, all treats here. Using dates to naturally sweeten these muffins with roasted pumpkin, autumnal spices and sultanas. Delicious as they are, they also can be topped with orange mascarpone icing for the final touch. Makes 12 muffins Ingredients 200g pitted dates 50ml boiling water 200g roasted pumpkin flesh 175g vegetable oil 3 eggs Zest and juice of 1 …
Sometimes food can be a little fun. Use your leftover carved pumpkins from Halloween to make this tasty treat without the trick! Serves 4 Ingredients For the gnocchi 2 potatoes (around 250g) 500g pumpkin 200g pasta flour (plus extra for dusting) Nutmeg 30 mini sage leaves (option to use slices of larger sage leaves or rosemary) For the kale grass …
Still looking for ways to use up your pumpkin this year? I’ve covered using the skin and the flesh, so not it’s time to talk about seeds! I don’t even wash the seeds, contrary to what many other people suggest. This helps keep the recipe as simple as possible, and also means that any pumpkin fibres still attached will soak …
This is the perfect way to use up any pumpkin scraps you may have from Halloween carving! I’ve paired it with some carrot for an extra golden beta carotene boost, making the whole dish a gorgeous golden hue. It is estimated that 14.5 million pumpkins will be wasted in the UK this year. Carving pumpkins are edible, from the skin …
This easy soup also doubles up as an easy pasta sauce – win win! It’s naturally vegan if using a suitable stock powder, and if you use a no added salt stock cube it is suitable for babies and toddlers. Serves 6 Ingredients 600g pumpkin, skin on and cubed 2 large onions, cut into 8ths 2 sticks of celery, chopped …