Do children even eat dinner on Halloween? Well even if they don’t, here is one way to use up some pumpkins.
Pumpkin Sauce for Pasta
3 cloves garlic, peeled and crushed
1 onion, peeled and finely chopped
1 tbsp. olive oil
1 LB pumpkin flesh, peeled seeded and diced (use one pumpkin about 1 3/4 LB)
8 fl oz strong vegetable stock
2 tbsp. parsley, or 1 tsp. dried parsley
4 fl oz single cream
1/4 tsp. ground nutmeg
pinch of salt
pinch of ground black pepper
pasta, freshly cooked, to serve
Gently fry the garlic and onion in the oil for 3 or 4 minutes. Do not allow them to burn. Add the pumpkin and vegetable stock and bring to the boil. Cover and simmer over a medium heat for 15 minutes, stirring occasionally, until the pumpkin is tender. Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick. Pour over the pasta and serve immediately. Serves 3.