How to turn a pumpkin into a three course meal

Every autumn it’s pumpkin season here at Bluestone - and that means Pumpkin Racing, Pumpkin Scarecrows and Pumpkin Parades at our Bwbach Festival!

Lots of Free Range Fun can be had with pumpkins but did you know that they’re spooktacularly delicious too? Next time you carve a pumpkin with your little ones, why not give our scrumptious pumpkin recipes a try as well? Not only will it reduce waste but, it’ll feed the whole family too!


Starter: Cream of Pumpkin and Sage Soup


500g Pumpkin (cubed)
1 Onion (chopped)
2 Vegetable Stock Cubes dissolved in 500ml Water
1 Tbsp Corn Flour
1 Tsp White Sugar
150ml Single Cream
3 Tbsp Sage
Salt and Pepper to season
Dash of Oil


Into a hot pan place a dash of oil and lightly colour the pumpkin.
Add the vegetable stock water, sugar and onion. Simmer for 15 minutes (or until the pumpkin and onion are cooked).
Remove the pan from the heat and add the single cream.
Using a hand blender or liquidiser, blend the mixture until smooth.
Add the sage and then salt and pepper to taste.
Serve with a crusty bread role or croutons.


Main Course: Pumpkin and Cashew Curry (Vegan)


1 Tbsp Olive Oil
1 Onion (chopped)
2 Tsp Curry Powder
1 Can Coconut Milk
2 Vegetable Stock Cubes
1 Cup Cashew Nuts
Chopped Coriander
820g Pumpkin (peeled and sliced into cubes)


Into a hot pan add the olive oil, chopped onion and curry powder. Fry lightly until the onion turns clear. Add the pumpkin and mix.
Dissolve the vegetable stock in 240ml of boiling water. Add this to the pan.
Add the coconut milk and stir. Cover and allow the pan to simmer for 12-15 minutes, until the pumpkin is soft/cooked.
Remove the pan from the heat and mix in the cashew nuts and coriander.
Serve with rice and additional coriander to garnish.


Dessert: Pumpkin Spiced Chocolate Chip Cookies


½ Cup Margarine (melted)
½ Cup Brown Sugar
1 Cup Caster Sugar
85g of Pumpkin (blended) *Top tip - Microwave before blending to soften.
4 Cups Plain Flour (sieved)
¼ Tsp Salt
½ Tsp Baking Powder
3 Tsp Cinnamon
1 Tsp Nutmeg
½ Tsp Allspice
1 Tsp Vanilla Extract
½ Cup Milk Chocolate Chips
½ Cup Dark Chocolate Chips


Preheat the oven to 180°C / Gas Mark 4

Place grease proof paper onto your baking tray or grease using spare margarine.
Into a large bowl; combine the melted margarine, brown sugar, caster sugar, vanilla extract, and blended pumpkin. Mix well until the mixture is smooth.

Add the spices, salt, baking powder and flour. Mix thoroughly, ensuring that no ingredients are left stuck to the side of the bowl.

Fold in the dark and milk chocolate chips.

Spoon heaped tea spoons of dough onto the baking tray and place it as neatly you can. Remember to leave enough space between each cookie to allow the mixture to spread without sticking together.

Bake in the oven for 10 – 12 minutes. Check regularly to avoid burning.

Leave the cookies to cool in the baking for 5-10 minutes, then using a spatula; transfer them to a wire rack to cool completely.