Happiful October 2019

Autumn Warmers
This October, we want to encourage you to do more with your pumpkins
Writing | Ellen Hoggard
When you think of
pumpkin, chances
are you’re thinking
of your next carving
session, or perhaps even your
annual pumpkin spiced latte.
But while this spooky tradition is
full of fun, many pumpkins are
being left out in the cold, without
a purpose. Each year, thousands
of pumpkins are wasted. So, this
October we want to encourage you
to do more with your pumpkins.
Once you know how to prepare
your pumpkin, the process is
pretty simple. Similar to carving a
Jack o’Lantern, you scoop out the
middle and the hard part is over.
They are deliciously sweet, and
with the right spices, can be made
into the perfect savoury party
dish. Ideal for these chilly autumn
evenings.
Whether you’re roasting,
blending, cutting, or carving, we
hope you enjoy this new way to
celebrate the spooky season.
SMOKY PUMPKIN HUMMUS
12 servings
• 1 small pumpkin (500g)
• 400g chickpeas
• 2 tbsp tahini
• 2 garlic cloves
• ½ lemon, juiced
• ¼ tsp cinnamon
• ½ tsp chilli powder
• 1 tbsp honey
• Olive oil
• Salt and pepper
Method
• To prepare the pumpkin, cut the
top off and remove the seeds.
Scoop the flesh out of the bottom,
as you would when carving. Heat
the oven to 200 degrees, gas mark
6. Cut the pumpkin into chunks
and place in a tin with the garlic
and a glug of olive oil, ready to
roast.
• Season with salt and pepper and
bake for 45 minutes. Leave to cool.
• In a food processor, add the
roasted pumpkin, garlic,
chickpeas, lemon juice, and tahini
paste. Blend. Add the honey,
cinnamon, and chilli powder, and
blend until a smooth, thick paste.
Serve.
SPICY PUMPKIN WEDGES
Serves 6
• 1 small pumpkin
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 3 tbsp olive oil
• Chilli flakes
• Salt and pepper
Method
• Preheat oven to 200 degrees, gas
mark 6. Prepare the pumpkin and
halve. Slice each half into large
wedges and place in a roasting
tin. Drizzle with olive oil. Crush
the fennel and coriander seeds
and add to the wedges, seasoning
finally with chilli flakes, salt and
pepper.
• Roast for 30 minutes, turning
halfway through, until tender.
Serve.