Our fixation with autumn continues. In recent weeks Tregasso Barn has been decked out with various pumpkins, squashes, gourdes (seriously, what is the difference between them?). Knobbly ones, striped ones, grey, green, yellow, orange ones… It’s become an obsession.
Now the question is what on earth to we do with all these things. We have indeed carved some of them for Hallowe’en. I always forget how hard it is to carve a pumkin, but I think I did ok!
We also finally got around this year to making pumpkin soup, and it’s a lot easier than I thought it would be. Tregasso Barn has a great “chef’s kitchen”, which means it has all the equipment you’d need for whipping up great meals from scratch. All we did for the soup was chop up some pumpkins and onions, sauté them, then simmer in some stock and seasoning, add cream and whizz in a blender. It was hearty and tasty and very, very autumnal (and we felt smug because we’d picked the pumpkins ourselves).
At the end we had a little bit of a pumpkin left over. Too small to be used, really, I thought. Until I rediscovered a recipe I’d never actually made before in an old cookbook my mum gave me called “Just Like Mother Used to Make” by Tom Norrington-Davies. It was for an apple and pumpkin cake and wow, what a cake! Without doubt it’s the best cake I’ve eaten all year (and I eat a LOT of cake). Sort of like an upside down cake, it is dangerously good. The pumpkin pieces are soft and sweet and divine alongside the apple. Drop me an email if you’d like the recipe – you won’t regret it.
If you’re interested in any more tips to make the most of autumn in Cornwall, just email me.
And of course, if you would like to book your stay then we would love to welcome you!
Scrolled straight to the bottom, eh?
I was sharing my thoughts on the delights of autumn pumpkins at Tregasso Barn. Whether carving them or cooking with them, I’ve sort of fallen in love with them. Come and stay, and you can see for yourself!
Tregasso Barn 