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Easy Pumpkin Recipes & Halloween Treats

26 October 2016

Halloween fun doesn’t have to stop just because you’re too old for trick or treating. Enjoy some time in the kitchen during these chilly autumn days make the most of these very simple recipes. These fun ideas will be sure to impress your friends and family this Halloween. Most of the ingredients will already be in you cupboard... and you’ve got to do something with that left over Pumpkin, so why not make a delicious meal instead of throwing it away.

If you’re having a Halloween party, the ‘Pumpkin and Ghosts’ recipe is a fantastic idea to impress the younger family members – not to mention they’re super healthy which a bonus around this sugar-filled season.

Which recipe takes your fancy? Share your favourite with your family and friends, and if you recreate any recipes remember to tag us in your pictures on Instagram.

fake fabulous

Pumpkin soup with a hint of ginger

SERVES 4. COOK 30 mins

Ingredients:

  • 1 small pumpkin
  • 2 shallots
  • 75g ginger
  • extra virgin olive oil
  • 125ml coconut milk
  • ½ tablespoon chilli powder (optional)
  • 1 lime

1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger.

2. Heat 2tbsp of extra virgin oil in a large saucepan, and then gently cook the pumpkin, shallots, ginger and sauté until soft.

3. Add the stock, coconut milk and chilli powder (optional). Season, then bring to the boil and simmer for 40 minutes.

4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

PER SERVING 90 calories, 4.4g fat (5.1g saturated), 8.7g carbohydrates

Pumpkin Pancakes

SERVES 4. PREP 20 mins. COOK 25 mins

Ingredients:

  • Large pumpkin, peeled, deseeded and chopped in to large chunks
  • 3 tbsp light brown soft sugar
  • 200g plain flour
  • 2 eggs
  • 2 ½ tsp baking powder
  • 1tsp ground cinnamon
  • 125ml buttermilk
  • extra virgin olive oil

Pumpkin Pancakes

1. No need for anything fancy, just add the deseeded and chopped pumpkin pieces in a large microwaveable bowl and add 1 tbsp of water. Cover the bowl with cling film and place in the microwave for 5-8 mins or until really soft. Once soften, drain the pumpkin well and cool completely. .

2. When the mixture has cooled, put in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until the mixture is a smooth and thick batter. Transfer to a jug.

3. Heat oil on a large frying pan, making sure to cover the surface of the pan. Then pour a tennis ball sized amount of batter into the pan making sure the mixture is evenly spread. Do not touch the batter and wait until you see a few bubbles appear on the surface, check underneath the pancake and if golden, flip them over and cook for another 2 mins on the other side.

4. Once cooked, pile the pancakes onto plates and top with anything you fancy. From ice cream, yoghurt, melted chocolate or a healthy options of fresh fruit.

PER SERVING 90 calories, 4.4g fat (5.1g saturated), 8.7g carbohydrates

Tangerine Pumpkins & Banana Ghosts

Tangerine Pumpkins & Banana Ghosts

SERVES 4. PREP 10 mins

Ingredients:

  • 4 bananas
  • chocolate chips, regular sized and/or mini
  • 4 tangerines
  • 1 stalk celery

1. Peel the bananas and cut them in half. Place the cut side down so the banana halves stand up.

2. Use small chocolate chips to make ghost eyes and large chocolate chips to make ghost mouths.

3. Peel the tangerines.

4. Cut the celery lengthwise into thirds and then across into 1/2 inch pieces. Insert the celery pieces the tops of the peeled tangerines to resemble pumpkins.