An important aspect of ensuring the world is fed in 2050 is reducing food waste and we are keen to see pumpkins used rather than discarded. Our children will be the thinkers and planners of 2050 so we need to educate them about how food can be used to avoid waste.
Today the School Council tasted the outcome of various pumpkin recipes and gave their verdict on the best way to use pumpkins. They tried pumpkin soup, double chocolate pumpkin brownies and pumpkin pie.
The pumpkin pie was quite popular but someone really disliked it and gave it 1/10 however the average score was 6.75
“The pie was a bit sloppy” Leah Y6
“I like the pumpkin pie but someone in my class would not like the pie.” Alyssa Y1
The soup also received a mixed reception with an average score of 6.8 but did received 9/10 or above from five children.
“I like the look of the soup and the chunky bits” Mickey Y5
“I didn’t like the soup much. It didn’t look like soup” Henry Y2
“I liked the soup but not the chunky bits.” Layah Y4
“I don’t like the chunky bits in soup.” Miguel Y6
But the pumpkin brownies were a huge success with all 12 children from Y1-6. Only one child giving less than 10/10
“They just tasted like chocolate.” Harry Y2
“The whole school might like these.” Alyssa Y1
“The brownies were very delicious and I’ll finish his if he doesn’t want to!” Leah Y6
“I loved the chocolate brownies.” Rosie Y5
So this is our St John’s recommendation – Double Chocolate Pumpkin Brownies. You will find the recipe below.
Double Chocolate Pumpkin Brownies
- 2oz unsalted butter, melted
- 7oz caster sugar
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 10oz pumpkin puree
- 1½oz cocoa powder
- 3oz white whole wheat flour
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 3oz chocolate chips
- Preheat the oven to 200 C / 400 F / Gas Mark 6
- Place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé.
- Preheat oven to 350 degrees.
- In a large bowl cream together the butter, sugar, and eggs.
- Stir in pumpkin and vanilla.
- Then stir in the cocoa powder until the batter is dark and chocolatey.
- Add the flour, pumpkin pie spice, salt, and baking powder to the bowl and stir until all of the ingredients are combined.
- Slowly stir in the chocolate chips.
- Pour the brownie batter into a 9-inch baking pan and bake for 22-23 minutes or until a toothpick is inserted and crumbs stick to it.
- Let the brownies cool in the pan for about 10 – 15 minutes and then cut into 16 squares.
Let the brownies cool completely and then place in a freezer bag and lay flat. Once the brownies are frozen you can put the bag wherever you need in the freezer. Enjoy from the freezer or let thaw for ½ hour or so on the counter before you eat.
Serving size: 1 brownie Calories: 145 Fat: 6 Saturated fat: 3 Carbohydrates: 23 Fibre: 2Protein: 3