Food Waste

Food Waste? There really is no need!

At Farmer Copleys, there is nothing we dislike more than the waste of food. We believe this to be true for our pumpkins too! Here are some recipes you can use with your pumpkins, after all they aren’t just good for carving, they’re really tasty and even the misshaped ones need some love too!

Pumpkin Pie

Ingredients
  • 3/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 ground cloves
  • 2 large eggs
  • 15oz Pumpkin
  • 1 can Evaporated Milk
  • 1 unbaked 9 inch deep dish pie shell

 

Method
  1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture and gradually stir in the evaporated milk.
  2. Pour into pie shell.
  3. Bake in preheated GM7/220 oC oven for 15 minutes. Reduce temperature to GM4/180 oC and bake for 40-50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Pumpkin Soup

Ingredients
  • 1 x 4kg/8lb 13oz Farmer Copleys Fresh Pumpkin
  • 125g/4oz butter
  • 2 medium onions, peeled, finely chopped
  • 1 cinnamon stick
  • freshly grated nutmeg
  • salt and freshly ground black pepper
  • 1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock)
Method
  1. Cut the top off the pumpkin and set aside. Scoop out the seeds save for roasting.

  2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside.

  3. Roughly chop the scooped-out pumpkin flesh.

  4. Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.

  5. Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.

  6. Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.

  7. Return the soup to the pan and bring to a low simmer and cook for a further half an hour.

  8. Serve & Enjoy

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