Pumpkin mulled wine This recipe, something of a grown-up pumpkin spiced latte, can be made with a lesser quantity of pumpkin flesh, it’s a perfect outlet for the insides of your carving pumpkin. The stringy bits around the seeds are ideal here. This recipe is part of the #PumpkinRescue. Ingredients 1 small pumpkin (about 300g) peeled, seeded and cut into 1" cubes – keep the stringy bits around the seeds as these impart flavour1 tsp. whole cloves1 cinnamon stick1 whole nutmeg, crushed5 cardamom pods300ml waterSugar, to taste1 (750-ml.) bottle of a fruity, full-bodied red wine, like merlot Method Combine pumpkin, cloves, cinnamon, nutmeg, cardamom, and 300ml water in a saucepan over medium heat. Cook, stirring occasionally, until pumpkin is tender and translucent, about 40–45 minutes. Cool to room temperature, add wine, and refrigerate for at least 5 hours or overnight. Gently mash pumpkin, stirring to combine, and strain twice through a fine-mesh sieve. Rewarm over low heat until just heated through.