Starter Recipes > Chilli Pumpkin Pate

This recipe is part of the Halloween 2007 Recipes Menu

Starter - Chilli Pumpkin Pate
Main Course - Brimstone Chicken
Dessert - Witches' Apple Spice Cake

How to make chilli pumpkin pate:
A hot, hot starter for your Halloween Menu. Go easy with the chilli unless you are a regular user. Don't rub your eyes after chopping it up! The pumpkin shell needn't be wasted - use it for the Halloween Lantern.


1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 very small red chilli pepper, finely chopped
2 tablespoons tomato puree
1 3/4 lb peeled and chopped tomatoes
salt and black pepper
1 teaspoon sugar (brings out the flavour of the tomatoes)
1 1/2 lb pumpkin flesh, deseeded and diced
4 1/2 oz smooth peanut butter
2 tablespoons lime juice, plus 1 lime to garnish
(see measure conversions for more information)


- Fry the onion, chilli and garlic in the oil for at least 5 minutes or until soft.
- Add the tomato puree and tomatoes to the pan.
- Season with the salt, pepper and sugar.
- Taste to test flavour.
- Simmer the sauce for 10 minutes over a gentle heat.
- Add the pumpkin to the sauce.
- Cover the pan with a lid and leave to cook for 15 – 20 minutes or until tender.
- Add the peanut butter and lime juice and simmer for a further 5 minutes.
- Serve with hot pitta bread and lime wedges.