Perfect pumpkin recipes for your Halloween leftovers

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                        Perfect pumpkin recipes for your Halloween leftovers
If you’ve got into the spirit of Halloween and carved a pumpkin ready to spook visitors, you’re probably left with lots of pumpkin flesh. But what to do with it? Give our delicious recipes a go and don’t waste a bit.

If you’re like us, every year you carve your pumpkin for Halloween and throw out the pumpkin flesh. But this delicious, versatile ingredient can be use for a multitude of recipes, both sweet and savoury.

Take a look at our pick of the best recipes for making the most of your pumpkin this Halloween.

Spicy pumpkin risotto

Takes 50 mins Serves 6

You will need
455g pumpkin, peeled and cubed

1tbsp ground ginger

1tbsp granulated sugar

60g butter, plus extra to serve

3 shallots, finely chopped

1 garlic clove, crushed

2tbsp olive oil

230g Arborio risotto rice

2tbsp pumpkin seeds

850ml hot light stock

20g Parmesan, finely grated

1. Toss the pumpkin with the ground ginger and granulated sugar. Melt half the butter in a pan add the pumpkin and cook until golden and softened.

2. Heat the oil and half the butter until foaming. Fry the shallots andgarlic until softened. Add the risotto rice and pumpkin seeds and stir for 2 minutes until evenly coated and the rice is going transparent. Gradually add the stock until all but one ladleful has been absorbed.

3. Stir the pumpkin into the risotto with the stock, season and serve with butter and Parmesan

Pumpkin soup with créme fraiche bacon

Takes 1 hr Serves 4

You will need
50g butter

2 onions, sliced

900g chopped pumpkin flesh

4 rashers of smoked bacon, chopped

1tbsp fresh thyme leaves

1tbsp brown sugar

600ml milk

600ml chicken or vegetable stock Créme fraiche to serve

1. Melt the butter in a large, add the sliced onions and fry gently for 5 minutes.
Stir in the chopped pumpkin flesh, bacon rashers, thyme leaves and brown sugar and cook for a further few minutes.

2. Pour in the milk and chicken or vegetable stock, then cover and leave to simmer for 30 minutes. Puree two ladlefuls of the soup then pour back into the pan to thicken the mixture. Serve, topped with a generous spoonful of cme fraiche and a scattering of thyme leaves and some crusty bread.

Pumpkin preserve

Takes 1 hr + resting Makes 3 jars

You will need
1 pumpkin, peeled, deseeded and chopped into fairly small cubes. For each 500g prepared pumpkin add:
500g granulated sugar 30g fresh root ginger, peeled and grated Zest and juice of 1 large lemon

1. Weigh the prepared pumpkin, put into a large bowl and add the sugar. Leave for about 24 hrs.
2. Put the pumpkin into a preserving pan. Add the grated ginger straight into the mixture and the strained lemon juice. (Set aside the zest for later.)

3. Cook slowly over a low heat until the sugar dissolves, then bring to the boil. Add the lemon zest and boil until it reaches setting point. It may take about 15-20 mins.
4. Leave the preserve for 20-30 mins before potting into warm, sterilised jars, seal and label. Serve with toast or on teacakes