Pumpkins pumpkins pumpkins!

After a bountiful crop and the obligatory giving away of as much as you can, I made many things with pumpkins. Firstly pumpkin and sweetcorn soup. I found a whole 400g tin of corn, juice and all makes the best tasting soup.

Next pumpkin pie. This was simply putting pumpkin puree mixed with sauteed mushrooms, onion and asparagus a little rice milk, chopped almonds and nutritional yeast into a precooked shortcrust pastry case and put into a 190C oven until golden.

Also I made pumpkin muffins. Another of Isa Chandra Moskowitz's amazing recipes. These really are The Best Pumpkin Muffins.

Finally, today I am trying my hand at pumpkin bread. This is made with the no-knead recipe by substituting 1 cup of the water with pureed pumpkin. I also added some pumpkin seeds to the top.

My notes for no-knead bread.
To make it even easier, I do the dough before going to bed.
The next day I won't touch it until I am going to make dinner.
I omit all the tea towels and just put the dough in a greased bread tin, sprinkle seeds on top (or not. I like sesame as they toast wonderfully when the bread is baked) and leave it until later that evening (typically after children are in bed). This gives the bread almost 24hours to rise which is key in a bread with little yeast.
Bake at 190-200C for half an hour covered with foil, then another half hour with the foil removed.
So if you want fresh bread without the effort, this is perfect!