Many recipes require a quantity of pumpkin flesh. Others require the seeds. Here we have included some tips to help you get the most of your pumpkin flesh.
To prepare the flesh
Preheat an oven to 190°C. Cut the pumpkin in half. Scoop out the seeds and place to one side.
Place each half upside down in a roasting tin.
Bake in the oven for 45mins-1hour.
Remove from the oven and leave to cool.
When cool enough to handle, scoop out the flesh and place into a food processor or blender. Blend until smooth and then place the puree into a sieve suspended over a jug and leave it to drain any excess moisture. For success in most baked recipes a drier flesh works best. you could use the excess juice in a casserole or soup.
Any you don’t need immediately can be frozen for use in the future.
To prepare the seeds
Place the seeds in a colander and wash thoroughly. Once cleaned, lay out on a baking sheet and leave to dry.
Once dry, season with salt or soy sauce, Worcestershire sauce or simply leave plain. Toasting can be done in either of two ways:
Either, dry fry in a hot frying pan with no oil. Shake or stir the seeds to move them around the pan
Or place the baking tray in a moderately hot oven for 15-20 minutes.
Use in your favourite recipe, combine with muesli or eat them on their own as a delicious snack.