Pumpkins

A member of the squash family, pumpkins are an autumn variety and have a mild, sweet taste. Carved pumpkins were first used, during Halloween, to scare away evil spirits.

Pumpkins can be eaten raw, but cooking or roasting them sweetens their taste, through caramelisation. The seeds of a pumpkin can also be roasted and added as a topping to various dishes, like soups and salads, to provide a crunch.

They are a versatile vegetable and can be used in sweet dishes, such as pumpkin loaf cake, and savoury dishes, like soup. During spooky season, pumpkins can be carved and lit up with a tealight candle to decorate the house or as a fun activity for children.

Pumpkins are available from our UK farmers from September to November, weather dependent.

Our different varieties include:

· Cooking Pumpkin – Smaller and rounder than carving pumpkins and can be used in all sweet and savoury delicacies.

· Organic Pumpkin – These pumpkins are free from fertilisers, herbicides and pesticides and offer a fuller flavour profile.

· Carving pumpkins – Large, sturdy pumpkins bred for being carved during Halloween.

· Ghost Pumpkin – Has a thick, sweet flesh and is a striking white colour.

· Baby Ghost Pumpkin – Smaller version of the Ghost Pumpkin and great as decoration during the spooky season.

· Munchkin Pumpkin – Also know as ‘Jack Be Little’, these miniature pumpkins are great as autumnal decoration.

· Mellow Yellow – This speciality variety of pumpkin stands out due to its bright yellow colour and its sturdiness makes it great for carving.

· Crown Prince – These grey-skinned pumpkins have a bright orange flesh with a sweet flavour that is enhanced when roasted.

· Mariana Di Chioggia – The knobbly, rough skin sets this speciality pumpkin aside from the others and its deep orange flesh makes it extremely flavourful.

· One Too Many – The white rind of this variety is covered with a red or orange coloured lace pattern.

· Porcelain Princess – This pink variety of pumpkin is excellent for cooking due to its flesh containing a strong sweet flavour.

DGM Growers are able to offer a variety of pumpkins during the UK season grown by our trusted growers.

PUMPKIN SOUP (SERVES 4-6)

Ingredients

· 1.5kg of edible pumpkins

· 1 onion, sliced

· 4 Curious garlic cloves, crushed

· 1 vegetable stock cube dissolved in 450ml of boiling water

· Salt and pepper, to taste

· 200ml of double cream (or as desired) and extra for decoration

· 4 tablespoons of olive oil

· 1 knob of butter

· 2 pancetta slices per portion (Optional)

Method

1. Preheat the oven to 170°C (fan)/ 190°C (Normal)/ Gas Mark 5.

2. Cut the pumpkin(s) into quarters and peel the skin off.

3. Using a spoon or hand, scoop out the loose pumpkin flesh/seeds and discard.

4. Cut the pumpkin into 4cm cubes, place in a large baking tray and drizzle with oil, salt and pepper and mix until covered.

5. Place in the oven and keeping an eye to turn over to prevent any edges from burning.

6. Meanwhile, place the sliced onion in a large saucepan with butter and cook until soft.

7. Add the crushed garlic and cook for another 3 minutes. Add in the stock and leave to simmer.

8. Once the pumpkin is cooked, add to the saucepan, remove from heat and leave it to cool.

9. Use a hand blender to blend until smooth.

10. Add the cream and stir in (Add more cream or water for the desired consistency).

11. Cook the bacon in a frying pan until crispy, then cut into chunks.

12. Ladle the soup into bowls, drizzle cream over the soup and sprinkle with pepper, if desired.

13. Place the bacon pieces on top and serve.