are you a pumkin?

Question

how do u make pumpkin sauce for 1? UK RECIPES PLEASE :)

Answer 1

pumpkin sauce for 1

1.00 clove garlic, peeled and crushed
0.33 onion, peeled and finely chopped
4.93 ml olive oil
151.20 g pumpkin pie filling, peeled seeded and diced (use one pumpkin about 1 3/4 lb.)
75.60 g strong vegetable stock
9.86 ml parsley or 1.64 ml dried parsley
37.80 g single cream
0.41 ml ground nutmeg
0.08 ml salt
0.08 ml 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.

Answer 2

TAGLIATELLE WITH PUMPKIN AND STILTON SAUCE

350 g wedge of pumpkin, peeled and de-seeded
25 g butter
1 clove garlic, crushed
2 tsp chopped fresh parsley
300 ml extra thick double cream
1/4 nutmeg
175 g Stilton
Tagliatelle

Grate the pumpkin flesh. Melt the butter in a fry pan, add the pumpkin and garlic. Cook over a medium heat for about 5 minutes, stirring all the time, until it has softened. Stir in the parsley, cream and nutmeg and cook for another 2 minutes. Cut the cheese into small pieces and add this to the pumpkin sauce. Heat through until the cheese has melted. Season with salt and pepper to taste. Cook the pasta. Once ready, drain and return to the pan. Add the sauce and mix together. Serve hot, sprinkled with pine nuts.
http://www.abel-cole.co.uk/Content/Recipes/Pumpkin.htm

Answer 3

Pumpkin gnocchi
by Gennaro Contaldo
from Saturday Kitchen
Serves 4-6

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour

Ingredients
1.5kg/3lbs 5oz roasted pumpkin, cut into chunks
600ml/21¼fl oz vegetable stock
plain flour, as required
rice flour
For the sauce
1 rosemary branch
200g/7½ oz raw pumpkin, cut into very small cubes
25g/1 oz butter
approx. 200g/7¼oz mashed, roasted pumpkin
3 tbsp olive oil
4 tbsp parmesan cheese, freshly grated
extra virgin olive oil, for drizzling

Method
1. Place the roasted pumpkin in a moulis and whiz until you obtain a creamy consistency. Alternatively, mash with a fork or potato masher.
2. Remove approx. 200g (7¼oz) of this mixture and set aside for the sauce.
3. Place the rest of the mashed pumpkin and the stock into a saucepan and bring to the boil.
4. Reduce the heat and stir in abundant flour as if making polenta. It will be ready when the mixture no longer sticks to the sides of the pan.
5. Remove from the heat, and allow to cool.
6. Place the cooled mixture on a clean, rice-floured surface and, with the help of some more rice flour, take large pieces of the dough and roll them into sausage shapes, then slice into 2cm (¾in) squares.
7. Bring a large saucepan of salted water to the boil.
8. Meanwhile, to make the sauce, heat the olive oil in a frying pan and fry the rosemary until the needles are crispy.
9. Add the raw pumpkin cubes and sauté for a couple of minutes.
10. In another frying pan, melt the butter and stir in the sieved pumpkin until heated through.
10. Drop the fresh gnocchi into the pan of boiling water and simmer until they rise back up to the top. As they come to the surface, lift them out with a slotted spoon, drain well and add to the sieved pumpkin sauce.
11. To serve, place on individual plates and spoon some of the fried pumpkin and rosemary over each.
12. Sprinkle with parmesan cheese and a drizzle of olive oil to serve.

Answer 4

take 1 pumpkin and drive over it with a manchester city municipal council steamroller

Answer 5

no but my bartender is