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After learning that an estimated eight million pumpkin are thrown away after Halloween each year in the UK, trainee chefs at Eastleigh College are encouraging people to get cooking to make the most of the autumnal fruit.
Two Level 3 catering students are sharing recipes to use this highly nutritious food which is low in fat and cholesterol, and rich in vitamin A.
Eighteen year-old Kenny Renshaw is promoting a ‘Roasted Pumpkin and Coconut Soup’. He says: “We currently have roast butternut and coconut soup on the menu in our East Avenue Restaurant. It is very popular with our customers, and works really well with any squash so is ideal at Hallowe’en.”
Meanwhile James Tumilty, 18, has chosen to share a Pumpkin Pie recipe. He explains: “The sweetness of the pumpkin is released during the cooking process, and so it works really well with a sweet shortcrust pastry."
750g pumpkin - peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
1 tbsp icing sugar
Plain flour, for dusting
700g fresh pumpkin
100ml vegetable oil
1 medium chilli, deseeded
1 stick of lemongrass
20g fresh ginger, peeled
1 clove of garlic
150g banana shallot
10g coriander roots and stalks
10g palm sugar
25ml fish sauce
100g yellow split peas (soaked over night)
400ml coconut milk
Salt and freshly cracked black pepper
Eastleigh College is delighted to announce that following the release of national government data, it has ranked 1st in Hampshire and 10th nationally against all other 6th form and further education colleges for its student achievement rates.
Find out the latest information that Eastleigh College has published in response to the Coronavirus, including how we are continuing to support our learners, staff and wider community.