Pumpkin Recipes: Ideas for your leftover Pumpkin this October

For the soup

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add the pumpkin/squash and carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour the vegetable/chicken stock into the pan and season with salt and pepper. Bring to a boil and simmer for 10 mins until the pumpkin/squash is very soft.
• Pour in the double cream and bring back to the boil, then purée with a hand blender. Pass through a sieve for a smoother finish.

For the croutons

• Cut the bread into small squares and heat 2 tbsp olive oil in a frying pan, fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan and cook for a few mins more until they are toasted.

• Heat the oil in a pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant.
• Stir in the pumpkin/squash and coat in the paste.
• Pour in the stock and coconut milk.
• Bring everything to a simmer, add the chickpeas and cook for about 10 mins until the pumpkin/squash is tender.
• Squeeze the juice of one lime into the curry.
• Just before serving, tear over mint leaves and serve with warm naan bread.

For the cake

• Preheat oven: 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking tin.
• Mix the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl.
• Beat the eggs into the melted butter and stir in the orange zest and juice.
• Combine with the dry ingredients and stir in the pumpkin.
• Pour the batter into the tin, bake for 30 minutes (until golden and springy).
• Cool for 5 mins then turn it onto a cooling rack.
• Prick all over with a fork/skewer and drizzle the rest of the orange juice over the cake while still warm.
• Leave to completely cool.

For the frosting

• Beat the cream cheese, butter, icing sugar, orange zest and 1 tsp of the juice together until smooth and creamy, pop in the fridge while the cake cools.
• Give the frosting a quick beat to loosen, using a palette knife/spatula, spread it over the top of the cake in peaks and swirls.