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!
- 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
- 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.
- Pour into pie shell.
- 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.
- 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)
Cut the top off the pumpkin and set aside. Scoop out the seeds save for roasting.
Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside.
Roughly chop the scooped-out pumpkin flesh.
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.
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.
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.
Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
- Serve & Enjoy
- 1 Small Pumpkin (500g) Baby Bear or for a stronger taste try Crown Prince (Pale Blue)
- Olive Oil for roasting
- 2 Cloves of Garlic
- ½ a Fresh Lemon Squeezed
- 2 tbsp Tahini Paste
- 400g Can of Drained Chickpeas
- 2 Fresh Peppers one Red, one Yellow, both Deseeded & Sliced into Strips
- Mini Breadsticks, Tortilla Chips, Slabs to Serve
- Approximately two thirds of the way up the pumpkin cut the top off.
- Remove the pumpkin seeds and scoop out the flesh from the pumpkin and the lid.
- Heat oven to 200oC/180oC fan/gas 6. Dice the pumpkin flesh into cubes and pop in a roasting tin with the garlic, seasoning (salt & pepper) and good splash of olive oil. Bake for 45 mins until very tender and chunks have started to caramelise. Leave to cool.
- Pop the cooked pumpkin into a food processor with all the juices and garlic etc from the roasting tin, add the lemon juice, tahini paste & drained chickpeas, blend in food processor until it becomes a paste. At this stage please taste and season accordingly, if it seems a little too thick, loosen with more olive oil but add a little at a time.
- Scoop the hummus back into the pumpkin and serve with the peppers, mini breadsticks tortilla chips and Slabs.
Adapted from The Coca-Cola Company
Makes 2 delicious glasses
- 720ml Farmer Copleys Vanilla Gelato
- 280ml pumpkin puree
- 1 tablespoon whole milk
- Cream soda
- Whipped cream or Double Cream Whipped
- Caramel syrup
- Put the ice cream, pumpkin puree and whole milk in a blender or food processor. Blend until smooth.
- Pour the mixture into a container with a lid. Freeze for at least a few hours or overnight.
- Put 2-3 scoops of the pumpkin ice cream in a glass.
- Add cream soda until the glass is full.
- Top it off with whipped cream and caramel syrup
We first came across pumpkin butter and peach butter for that on one of our research trips to America. It is very sweet and can be used in a variety of recipes but one of the simplest and best is spread on freshly toasted thick cut bread.
2 small pumpkins
2 tablespoons of Yorkshire Butter
453 gm of brown sugar
60ml Carr House Farm Apple Juice
1/2 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
- Cut open each pumpkin and scoop out the guts (seeds and flesh).I find it easiest to treat like a when I prepare a melon for the children. Remove the outer rind and cut flesh into small cubes.
- In a heavy bottomed pan mix the fresh pumpkin cubes, sugar, apple juice, vanilla extract and spices, mix it well. Then leave to cook on low (140oC) for eight hours. This could work well overnight or even in a slow cooker throughout the day or overnight – this means you wake up to house smelling of yummy pumpkin. By this stage your pumpkin pieces will be super soft.
- Use an blender or food processor to puree the mixture.
- Store in an airtight container for up to 14 days.
Roasted Pumpkin Seeds
Simple & delicious recipe for roasting your pumpkin seeds which you’ve freshly scooped out of your Farmer Copleys Pumpkin. The beauty of roasting your own pumpkin seeds is that you can control the amount of salt that actually goes into the recipe and invariably into you and your family!
100g raw pumpkins seeds
2 teaspoons of Yorkshire butter
1 pinch of salt (I add pepper too)
- Melt the butter in a saucepan
- Add the pumpkin seeds and coat thoroughly in the butter
- Season with salt & pepper
- Spread out in a single layer on a baking tray
- Pop in oven on 150oC for about 45 mins or until golden brown, stir occasionally.
If you would like a sweeter version swap the salt for brown sugar and cinnamon, again to taste but I would suggest a dusting of brown sugar rather than just a pinch.