Recipe: Pumpkin Hotpot

Hookery Cookery Home > Halloween Recipes > Pumpkin Hotpot Serves 4


Substantial one-dish supper treat for the hungry Halloween tricksters


  • 8 oz. (225g) pumpkin, peeled, fibrous center removed, and diced
  • 2 carrots, diced
  • 2 large turnips, diced
  • 1 x 2.5 lbs (1.25kg) bacon hock, pre-soaked
  • 2.5 pint (1.4l) chicken stock
  • 2 bay leaves
  • 6 peppercorns
  • 1 large onion, sliced
  • 2 tablespoons flour
  • 1 tablespoon German mustard
  • 3 oz. (75g) peas, frozen
  • freshly ground black pepper
  • Cooking Instructions:

    1. Place the bacon in a large pan with stock, bay leaves and peppercorns
    2. Bring to the boil, cover and simmer for one and a quarter hours
    3. Drain the bacon, reserving the stock
    4. Skim the fat off the stock
    5. Remove the bacon rind and cut the meat into chunks, discarding the bone
    6. Fry the onion in butter until golden
    7. Add the pumpkin, carrots and turnips then cook for 2 minutes
    8. Sprinkle the flour over and cook for another minute
    9. Gradually stir in three quarters of a pint (425ml) of the reserved stock
    10. Add the bacon and mustard and bring to the boil
    11. Reduce the heat and simmer for 25 minutes, stirring occasionally
    12. Add the peas and season to taste
    13. Cook for 5 minutes, then serve with warm, crusty bread or mashed potato

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