List all recipes for: Pumpkin
Curried Pumpkin and Chickpea Chowder
2 tablespoons olive oil
1 medium onion, finely diced
1 sugar pumpkin about 2 lbs, peeled, seeded and cut into ½ inch dice
3 tablespoons sweet, mild curry powder
1 15.5 ounce can chickpeas, drained and rinsed
4 cups chicken broth
1 tablespoon sugar
Salt and pepper to taste
¾ pound red potatoes, cut into ½ inch dice
In a large pot, heat the oil over medium high heat until it shimmers. Add the onion and cook for about 4 minutes until the onion is tender and just starting to turn golden. Add the pumpkin and cook stirring for 2 minutes, then add the curry power. Cook for 2 to 3 minutes stirring to combine and dissolve the curry. Add the chickpeas and mix well, then add the chicken broth, sugar and salt to taste.
Reduce the heat to medium low and cook for about 10 minutes. Add the potatoes and increase the heat to medium high until it boils, then reduce to medium low. Taste and adjust the salt and/or curry powder. Cook for 10 minutes or until potato and pumpkin pieces are tender. Taste and adjust seasonings. Stir in ¼ cup heavy cream right at the last if you want a creamy soup.
Diane's Roasted Pumpkin Seeds
This works well with both the 'naked' and hulled seeds.
Remove seeds from pumpkin, rinse well to remove all the pulp. Make a solution of 1/4 cup salt to 2 cups water. Soak the seeds overnight in the salt water solution. Drain well. Lay a kitchen towel on a cooling rack and spread seeds in a single layer on the towel. Dry for 24 hours or until completely dry, mixing the seeds around every once in a while. Preheat oven to 250 degrees, move seeds onto parchment paper lined rimmed baking sheets (single layer) and spray ever so lightly with olive oil spray. Bake
for about an hour, stirring once or twice, or until just beginning to brown.
I suggest you make a small batch first to see if the salt intensity is the way you like it. Then adjust salt to your taste for the next batch.
Glazed Pumpkin Ginger Bars
1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup butter, at room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin or squash
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger
Glaze:
1 cup sifted confectioners' sugar
2 tsp. grated lemon zest
3 to 4 tbsp. lemon juice
Preheat oven to 350°F. Grease a 10x15-inch baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside.
In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan.
Combine confectioners' sugar with lemon zest. Add lemon juice gradually to confectioners' sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving.
Pumpkin Bread
Mix and make a well in the center:
3 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar
Add to the center and stir just until all is mixed in:
1 cup oil
4 eggs
2/3 cup water
2 cups mashed/pureed pumpkin or winter squash
Pour into 1 large and 2 small oiled bread pans (or muffin tins). Bake at 350 for one hour. (Less for muffins)
Pumpkin Bread Pudding
Soft cushions of country bread soaked with rich custard—there’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Pumpkin Ice Cream
2 cups cooked and mashed pumpkin or squash
1/2 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ginger
1/2 cup maple syrup
1 cup milk
2 cups whipping cream
Mix ingredients, cool, and pour into ice cream maker. Mix according to ice cream maker directions.
Pumpkin Muffins
To make pumpkin puree, cut the pumpkin in two, remove the seeds and place cut side down on a rimmed cookie sheet. Bake for about 1.5 hours at 350 degrees. It should be very soft. Scoop out the flesh and use as you would canned pumpkin. If it is quite watery, drain it in a sieve before using.
1/3 cup golden raisins
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 stick unsalted butter, melted and cooled
3/4 cup packed light brown sugar
3/4 cup pumpkin puree
1/4 cup well-shaken buttermilk
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons raw green (hulled) pumpkin seeds (pepitas), divided
Makes 12 muffins
Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick. Soak raisins in hot water 5 minutes, then drain. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 Tbsp pumpkin seeds. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
Pumpkin Quick Bread
1 1/2 sticks butter
1/4 cup fresh sage, cut into thin strips
1 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup cooked pumpkin
1 cup packed light brown sugar
2 large eggs
Preheat oven to 350 degrees. Butter and flour eight 2 1/2 X 4 inch loaf pans. Melt butter in a medium saucepan over medium low heat. Add sage strips and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl and let cool slightly. Meanwhile, whisk together flour, bakin powder, cinnamon, nutmeg, cloves and salt. Whisk together pumpkin, sugar, eggs and browned butter with sage. Add flour mixture and stir gently only until barely incorporated. Divide mixture evenly among eight pans. Smooth tops gently. Place pans on a rimmed baking sheet and bake until a toothpick inserted into centers comes out clean, about 30 minutes. Transfer pans to a wire rack and let cool for 15 minutes. Invert pans to remove breads, transfer to a wire rack, top sides up and let cool completely. Use within 24 hours or store in refrigerator for up to 5 days or wrap in freezer wrap and freeze for up to 6 months.
Pumpkin soup with pumpkin seed-mint pesto
Another tried and true recipe from a CSA subscriber!
1 large onion, chopped
1 1/2 tablespoon chopped fresh ginger
2 tablespoons olive oil
4 large garlic cloves, chopped
2 teaspoon ground coriander
4 1/2 cups peeled pumpkin for other orange fleshed squash, cut into 1 inch chunks (about 2 1/2 pounds squash
4 1/2 cups chicken broth
3/4 teaspoon kosher salt
1/2 teaspoons pepper
Sauté onion and ginger in oil in a medium pot over medium high heat until golden, 5 minutes. Add garlic and coriander and cook until softened, 1 minute, then add pumpkin, broth, salt and pepper. Simmer, covered until pumpkin is very tender, 8 to 10 minutes. Puree with an immersion blender until smooth.
Make pesto by pounding 1 garlic clove, 1/2 cup fresh mint leaves and 1/8 teaspoon salt into a coarse paste (use a mortar or food processor). Add 1/4 cup olive oil and 1/4 cup salted roasted pumpkin seeds and pound or blend until coarsely crushed.
To serve, ladle hot soup into bowls and garnish with a small spoonful of pesto.
Roasted Pumpkin and Wild Rice Pilaf
This is a wonderful addition to your holiday dinner…or anytime for that matter!
1 2 to 2 ½ pound sugar or pie pumpkin or other sweet, dense squash such as butternut or hubbard peeled, seeded and cut into 1 inch pieces (total 4-5 cups)
1 medium onion diced
salt and pepper
2 tablespoons olive oil
½ cup water
3 tablespoons maple syrup
2 cups cooked wild rice
Preheat oven to 400 degrees. Combine pumpkin, onion, salt and pepper to taste and oil in a roasting pan, tossing to coat evenly. Add the water and maple syrup. Cover with foil and bake for 30 minutes, remove foil and continue to bake for another 30 minutes or until pumpkin is tender. Cook the wild rice according to packing directions. When pumpkin and onion mixture is tender and starting to brown, remove from oven and add the wild rice and 1 tablespoon maple syrup, stirring to combine.
