Pumpkin chutney? Yes. A friend once gifted me a jar of her pumpkin chutney, and it was delicious. You can use this chutney just as you would any other chutney, but it especially works as an alternative to mango chutney on curries.
I doubled this recipe from The Crafty Larder, and it made 4x approx 700g jars, plus the little mason jar of chutney pictured. We tried it on Butter Chicken, and were happy with the results. 🙂
With the weather turned cold and damp this week, soup is definitely on the menu. I was looking for some savoury pumpkin ideas, and came across this one. I was impressed that so many people mentioned their children liked this recipe. I made it yesterday, and about half my children tested it for breakfast (I know for some, the idea of soup at breakfast is weird, but to me it makes perfect sense to eat a nutrient dense, easily digested meal like soup for breakfast).
I will say that the base recipe from Wholefully is comforting, but also a little plain (no doubt why so many children enjoy it). To make a slightly more adult version, I added some homemade sweet chilli sauce, upon serving. Wondering if using coconut cream instead of dairy cream, and adding some adobo hot sauce during cooking would add a delicious twist…?
I loved the addition of quinoa to the soup…definitely like a chunkier soup, and quinoa thickened the mix beautifully.
A lot of pumpkin is used in this recipe. A whole small pumpkin cubed, plus a cup of pumpkin puree!
I blend all these filling ingredients together in the food processor, and then pour into the baked pie crust. The filling will be runny at this stage, but will set as it bakes. Carefully place your filled pie back in the oven, and bake for 30-40 minutes. I start with 30 minutes, then open the oven door and give the dish a jiggle. You will be able to tell if the pie is set by watching the centre of the pie to see if it wobbles loosely, or looks set. Once set, remove from the oven and allow to cool.
The pie can be eaten warm, or chilled. Store in the fridge.