Chocolate Pumpkin Brownies


Delicious chocolate brownies with a twist. The creamy pumpkin mixture works a treat when stirred through brownie batter before being baked. To make pumpkin puree, simply boil or steam peeled cubes of pumpkin and blitz with a blender until smooth. This is a perfect recipe to make the most of the pieces of pumpkin you have leftover from carving out pumpkins.

makes about 20 squares

For the pumpkin mix:

25g butter

75g cream cheese

100g caster sugar

1 egg

100ml pumpkin puree

1 tsp vanilla extract

½ tsp ground ginger

75g plain flour

For the chocolate mix:

200g unsalted butter

200g dark chocolate (70% cocoa solids), chopped

3 large eggs

300g granulated sugar

2 teaspoons vanilla extract

125g plain flour

a pinch of salt

100g pecans, roughly chopped

Preheat the oven to 180ºC/fan 160ºC/gas 4.

Grease and line an approximately 20 by 30cm rectangular baking tin, 3 to

4cm deep, with greaseproof or parchment paper.

To make the pumpkin mixture, beat everything together until smooth. Keep to one side.

For the chocolate mixture, melt the butter and chocolate either in a bowl over a pan of simmering water or gently in the microwave.

With an electric hand whisk, beat together the eggs, sugar and vanilla extract until they are lovely and thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour, salt and pecans.

Pour into the baking tin and level the surface. Using a tablespoon, drop dollops of the pumpkin mixture all over the top. Using the back of a table knife, loosely swirl into the chocolate mixture. Place in the oven and cook for about 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 40-45 minutes before cutting into squares.

Photography Gareth Morgans

Spicy Pumpkin and Lentil Soup


Spicy up your halloween pumpkin by making this delicious soup…

Serves 4

½ tsp chilli flakes

2 tsp cumin seeds

2 tbsp olive oil

650g pumpkin flesh, cut into small pieces

1 celery stick, finely sliced

150g split red lentils

1 litre hot vegetable stock

200ml coconut milk

4 tbsp plain or Greek yoghurt

small handful of coriander leaves

warm naan bread, to serve

Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.

Add the oil to the pan, and once it is hot, stir in the pumpkin and celery. Stir around for a couple of minutes, and the add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.

Blitz the soup until as smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, Serve with warm naan bread.


This soup freezes really well, so it is well worth making more than you need, so you have plenty for another day.

Photography Gareth Morgans.

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