I do love Autumn Time it has to be one of my favourite seasons, the crisp air, the colours on the trees, the celebrations and more. It is also my favourite season for food and drink, warming bowls of soup, seasonal vegetables like beetroot, carrots, squash and not forgetting pumpkin. I have put together some of my favourite Autumnal recipes for you. Click below to sign up if you haven’t already & I’ll send straight to your inbox to download.
I had some pumpkin left after making my pumpkin soup recipe tonight so I decided to give pumpkin cupcakes a go. Yummy!
160g Plain Flour
1 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
250g grated pumpkin
100g Light Brown sugar
60g caster sugar
75ml olive oil
2 large eggs
For the buttercream icing:
75g of softened butter
250g icing sugar
2 tablespoons milk
1 tsp vanilla essence
Orange food colouring
Preheat oven to 190 deg and line a muffin tin with cupcake cases.
Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl
Whisk together the grated pumpkin, sugar, olive oil and eggs in another bowl
Pour the whisked mixture over the dry ingredients and stir using a spatula, until fully mixed
Dollop a spoonful of batter evenly into each baking cup in the cupcake tray until the batter runs out. Place the tray into the hot oven and bake for 18 minutes, remove and allow to cool.
Meanwhile make the buttercream, add the butter to a bowl and beat with an electric mixer until light and peaky
Sieve the icing sugar to remove any lumps, then add a little at a time to the butter while whisking continually, until all the icing sugar has been added. If the mixture begins to become too thick, add the milk a teaspoon at a time to loosen it up until the desired texture has been reached, add in the vanilla essence and food colouring and mix until combined.
Decant the buttercream into a piping bag and pipe into the cupcakes once cooled.
It’s Halloween Season, my favourite time of the year, beautiful crisp air, colourful leaves on the trees, dark cosy nights, everything spooky and weird, and amazing food flavours around. To be honest this is my first time with Pumpkin, I’ve never cooked it before myself, I thought I would try steam cooking it for more flavour and making a creamy soup as it was a really cold day here today. Was delicious.
Makes 1 large portion
250g chopped pumpkin
30g sliced leek
30ml double cream
300ml vegetable stock
30g Bulgur Wheat
Salt & pepper to taste
Place the pumpkin and leeks with 100ml of the stock into the bottom of the steam pot and cook on dynamic steam for 8 minutes
Remove lid and pour in the rest of the stock and the cream, season with salt & pepper and blend with a hand blender until smooth.
Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes
Remove from microwave and serve with some toasted pumpkin seeds and a drizzle of olive oil.
You can also add in some toasted croutons if you like.