[B]Roasted Pumpkin with Mushrooms and Scallions[/B]

Talk about comfort food! This makes a lot of food. If you want to cut things down, use a butternut squash in place of the pumpkin.
[I][B]Ingredients:[/B][/I]
1 pumpkin, peeled and cubed with seeds removed
12 large scallions, diced
16 ounces of mushrooms, cut into large chunks
1/4 cup olive oil
1/3 cup olive oil
2 tablespoons rice wine vinegar
1 teaspoon dried sage
salt and pepper to taste
[B][I]Directions[/I][/B]
1. Preheat the oven to 425 F.
2. Toss the veggies with the 1/4 cup olive oil in a large baking dish. Roast for one hour, until the squash is soft, tossing every 20 minutes to make sure everything cooks evenly.
3. While the veggies cook, whisk together the 1/3 cup olive oil with the vinegar, sage, salt, and pepper. When the veggies are ready, toss them with the dressing. You can serve this up hot or cold.


Read more: [url]http://www.care2.com/greenliving/10-pumpkin-recipes-for-fall.html#ixzz2AKtatruA[/url]

[B]Pumpkin Bean Stew[/B]

This is an easy crock pot meal for a chilly evening.
[B][I]Ingredients[/I][/B]
1 15 ounce can pureed pumpkin (or 2 cups cooked pumpkin)
1 15 ounce can chick peas (or 2 cups cooked)
1 15 ounce can pinto beans (or 2 cups cooked)
1 sweet onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons coriander
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 chili in adobo sauce, minced with seeds removed (for more heat, leave in all or part of the seeds)
1 tablespoon brown sugar
salt and pepper, to taste
2 cups veggie broth
sliced Haas avocado, optional
[B][I]Directions[/I][/B]
1. Toss everything except for the avocado into a crock pot and cook on high for 2 hours.
2. Serve topped with avocado and a little more diced onion. This is great on its own or over your favorite cooked grain.



Read more: [url]http://www.care2.com/greenliving/10-pumpkin-recipes-for-fall.html#ixzz2AKtOXHSM[/url]

[B]Cornbread-Stuffed Pumpkin w/Greens & Walnuts[/B]
Cait Johnson
December 8, 2002

In this luxurious vegetarian feast dish, a gorgeous orange pumpkin overflows with golden cornbread stuffing lightly moistened with broth and studded with healthful chopped greens and omega-3-rich walnuts. So impressive and beautiful, it is sure to win gasps of admiration from your family and friends. And just wait until they taste it! The surprise is how easy it is to make: flavors this complex and delicious make it seem as though you slaved for hours.

Cooking with corn and pumpkin at this time of year becomes a timely reminder of the Native American people; when we make this dish, we show our respect for the indigenous ways that sustained the early settlers. Cornbread-Stuffed Pumpkin is heart-warming food for body and spirit.

[B][I]INGREDIENTS[/I][/B]
1 medium pumpkin, about 10 inches in diameter
1 recipe cornbread, baked, cooled, and chopped into 1-inch cubes
4 tablespoons olive oil or butter

1 medium yellow onion, chopped

1 garlic clove, minced

6 cups fresh autumn greens, such as kale, collards, turnip greens, beet greens, or chard (or a combination), washed and coarsely chopped

1/2 cup walnuts, chopped

1 egg or egg replacer

1 teaspoon dried crumbled sage

1 teaspoon dried thyme

salt and freshly-ground black pepper, to taste

Vegetable broth to moisten
[I][B]DIRECTIONS[/B][/I]
1. Preheat oven to 350F. Cut the lid off the pumpkin and scoop out seeds and fibers. Place cleaned pumpkin on a lightly-oiled baking sheet and bake for around 45 minutes, then remove from oven and keep warm.
2. In a large skillet, heat olive oil or butter over medium-high heat and add onion and garlic, stirring to coat with oil. Cook, stirring occasionally, until vegetables are slightly softened and golden, about 5 minutes.
3. Add greens and cook, stirring, until wilted and coated with oil.
4. In a large mixing bowl, place cornbread cubes, wilted greens, walnuts, egg, herbs, salt, and pepper, stirring to combine. Add enough broth to moisten.
5. Place stuffing in pumpkin and cover with foil. Replace pumpkin in preheated oven and bake 35 or more minutes, until stuffing is cooked and pumpkin is tender.
6. Transfer pumpkin to a pretty platter and remove foil. Serve warm, being sure to scoop bits of cooked pumpkin on to everyone’s plate along with the stuffing.
Serves 6.
Read more: Food, All recipes, Entrees
Inspired by Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).


Read more: [url]http://www.care2.com/greenliving/cornbread-stuffed-pumpkin-greens.html#ixzz2AcPcPKM7[/url]

[B]Slow-Roasted Pumpkin Seeds[/B]
a Care2 favorite by Annie B. Bond


When slow-roasted with a little salt and butter, pumpkin seeds make delicious snacks rich in nutritious minerals such as zinc. When I was growing up, carving pumpkins always meant that my mother would ask us to help her collect and wash the pumpkin seeds. She would then roast them in the oven until they were golden brown, filling the house with their rich, nutty aroma. I’ve never been able to make them as perfectly as she did, but this is her recipe:
pumpkin seeds from 1 or more pumpkins
1 tablespoon butter
salt
Wash the pumpkin seeds to remove all the pulp, and place in a bowl. Melt the butter in a pan and then pour, bit by bit, into the nuts, tossing while you go. They key is not to use too much butter, but just enough to lightly coat the seeds. Smaller pumpkins may require less than 1 tablespoon of butter, larger ones more. Add salt. Preheat the oven to 250F; spread the seeds out over a baking pan and bake, turning occasionally, until crisp and lightly golden browned. Overcooking causes the nuts to toughen and lose flavor.
American Indian Variation
Wash the pumpkin seeds thoroughly, and place them in a bowl. Cover with cold water to which just enough salt has been added that it is still drinkable, and let soak overnight. Drain the seeds, place them on a cookie sheet, and cook in a low oven—-250 F—-until they are crisp and golden brown.


Read more: [url]http://www.care2.com/greenliving/10018.html#ixzz2AcJUJPmy[/url]

[B]Creamy Pumpkin Fettuccini[/B]

Source: Heather Christo Cooks.

[I][B]Ingredients[/B][/I]
1 lb Fettuccini
1 cup roasted pumpkin puree
1 cup cream
2 cups shredded Parmesan cheese
pinch of nutmeg
Kosher salt
[B][I]Roasted Pumpkin:[/I][/B]
1 sugar pumpkin
2 Tbs butter
kosher salt

[B][I]Instructions[/I][/B]
For the Roasted Pumpkin Puree:
1. Preheat the oven to 400 degrees.
Slice a sugar pumpkin in half and scrape out seeds (I like to save for roasting!)
Place the pumpkin halves on a sheet pan, face up.

2. Top each pumpkin with 1 tablespoon butter, and sprinkle with kosher salt.
Roast the pumpkin for 1 hour at 400 degrees.

3. Let cool and then separate the flesh from the skin.
Put the pumpkin flesh in the bowl of a food processor and puree until pretty smooth.
Refrigerate until ready to use.

4. Bring a large pot of salted water to a boil.
Put the fettuccini in to cook to al dente according to manufacturers directions.

5. Pour the cream into a small saucepan and bring to a simmer with the pich of nutmeg, letting it cook and thicken slightly, about 3 minutes.

6. Whisk in the roasted pumpkin puree until the cream and pumpkin form a smooth sauce.

7. Whisk in 1 cup of the Parmesan cheese and stir until smooth.
Season to taste with kosher salt.

8. Drain the fettuccine pasta, reserving ½ cup pasta water, and put it back in the pot it was cooked in.
Toss the pasta with the creamy pumpkin sauce. If it feels to thick add a tablespoon at a time of the pasta water.

9. Transfer the pasta to a serving dish and top with the remaining Parmesan cheese.


Number of servings (yield): 4

[B]Harvest Pumpkin Soup[/B]
Annie B. Bond March 29, 2007 7:03 am



Pumpkins are one of our favorite harvest foods: Sweet, earthy and overflowing with health-promoting beta-carotenes. Here they are combined with leeks, apples and cider to make a spicy, hearty soup, perfect for gathering the family around a steaming tureen. Warm and nourishing, this harvest pumpkin soup makes us happy it is autumn.

[B][I]INGREDIENTS[/I][/B]
1 15-ounce can pumpkin puree, or 4 cups freshly-baked pumpkin chunks (if using fresh pumpkin, bake seeded pumpkin at 400F until tender, then peel and chop coarsely)

1 large leek, cleaned, white parts chopped

1 medium onion, chopped

1/2 celery root, peeled and chopped

2 tart apples, such as Granny Smith, peeled, cored, and chopped

7 cups good-quality vegetable broth

1 teaspoon peeled and grated fresh ginger

1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage

1 teaspoon dried thyme

Sea salt to taste

1/4 teaspoon ground turmeric

Dash of nutmeg

Freshly ground black pepper

1 cup apple cider

1/2 cup plain nonfat yogurt

1 cup grated sharp Cheddar (optional)

[B][I]DIRECTIONS[/I][/B]
1. Gently steam the leeks, onion, celery root, and apples in a large Dutch oven or soup pot with 1/2 cup of the broth until soft, about 10 minutes.

2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.

3. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. Soup should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar, if using.

Serves 8.


Read more: [url]http://www.care2.com/greenliving/harvest-pumpkin-soup.html#ixzz2AcLNhsN8[/url]

[B]Coconut Pumpkin Black Bean Soup[/B]

An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.

[B][I]Ingredients[/I][/B]
3 sweet peppers, chopped
2 cups kale, chopped
2 tablespoons walnut oil (sesame oil will work too)
1 15 ounce can pumpkin puree
1 15 ounce can black beans, rinsed and drained
1 13.5 ounce can of full fat coconut milk
2 cups veggie broth
2 tablespoons ground ginger
1 teaspoon ground cardamom
1-2 tablepoon smoked pepper hot sauce
2 tablespoons brown sugar
toasted pumpkin seeds, optional
[B][I]Cooking Directions[/I][/B]
Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
Cook on high heat for 30 minutes.
Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
Serve with crusty bread and top the soup with some toasted pumpkin seeds!


Read more: [url]http://www.care2.com/greenliving/10-pumpkin-recipes-for-fall.html#ixzz2AKsAf7Jw[/url]

Volume 15 Number 199
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at [url]http://lists.topica.com/lists/rdj/read[/url]
_______________________________________

[B]Pumpkin Corn Chowder[/B]

2 tablespoons butter or margarine
1 small onion, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

• Melt butter in a Dutch oven; add onion, and saute until tender.
• Add corn, and cook, stirring occasionally, 2 to 3 minutes.

• Stir in pumpkin and next 5 ingredients; bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Stir in half-and-half, and cook until thoroughly heated (do not boil).
• Pack in a thermos.

Makes about 6 servings.

[B]PUMPKIN PANCAKES[/B]



The arrival of fall always brings pumpkin pancakes to our weekend breakfast menu. This recipe comes from Martha Stewart Living. It's easy and supremely satisfying.
Have a great weekend!

Pumpkin Pancakes
(makes 8 to 10)

1 1/4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/8 teaspoon ground nutmeg

pinch of ground cloves

1 cup whole milk

6 tablespoons canned pumpkin puree

2 tablespoons melted butter (+ more for pan)

1 large egg

Whisk dry ingredients together in a medium bowl. In a separate bowl, stir together the milk, pumpkin puree, melted butter, and the egg. Fold the wet mixture into the dry.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup.

Courtesy of the Urban Comfort November 2010 blog

\ [url]http://urbancomfort.typepad.com/urban_nest/2010/09/pumpkin-pancakes.html[/url]

[B]Mary's PUMPKIN STEW[/B]

one pumpkin chopped and peeled removing all seeds[save for roasting...[Sudanese love roasted seeds even watermelon seeds, roasted seeds are sold on the streets by Nigerian women on the way to Mecca].

[B][I]INGREDIENTS[/I][/B][INDENT]1 lb of chopped lamb or beef..[When I lived in Sudan, I used small pieces of lamb and bones left over from cooking some other dish...now I buy any beef or lamb on sale.
one large onion chopped
garlic at least one clove chopped, [I love garlic and used more]
cinnamon [1 to 2 teaspoons]
salt
oil....peanut or canola oil about one tablespoon [I don't use oil because of the meat used]
2 Tablespoons of tomato paste
2 cups of water[/INDENT]
[I][B]DIRECTIONS[/B][/I][INDENT]sauteed onion and garlic until transparent but not brown; add meat and stir fry for a few seconds, add water bring to boil then turn to simmer; add tomato paste and

bring to boil; simmer add chopped pumpkin and simmer [add more water if needed] add cinnamon,salt... season to taste.. The dish should look like stew with potatoes.

Serve with rice and a salad..[/INDENT]
a small bowl with shata should be on table...shata is like a Louisiana hot sauce..... mix the juice of two lemons,a little salt and hot cayenne pepper.

add small loaves of pocket bread or large slices of French Bread.

[B]Pumpkin Black Bean Enchiladas[/B]

Not all pumpkin dishes have to be sweet! Use pumpkin in place of sweet potatoes to make these awesome vegan enchiladas.
[I][B]Ingredients[/B][/I]
2 tablespoons olive oil
1 sweet onion, diced
1 poblano pepper, diced
2 cloves of garlic, minced or pressed
1 teaspoon each cumin and coriander
pinch of cinnamon
15 ounce can of pumpkin puree (or 2 cups fresh)
15 ounce can of black beans (or 2 cups cooked)
water, as needed
juice from 1 lime
2 cups enchilada sauce
about a dozen corn tortillas
1 Haas avocado, sliced
[B][I]Directions[/I][/B]
1. Heat the olive oil in a large frying pan on medium heat. Cook the onion, pepper, and garlic for a few minutes, until the onion turns translucent. Add the spices, pumpkin, and black beans and cook until heated through.
2. Remove the pan from the heat and stir in the lime juice.
3. Spread half of the enchilada sauce onto the bottom of an 8X8″ glass baking pan.
4. To roll up the enchiladas, put a few tablespoons of filling down the center of your tortilla, roll it up, then place it seam-side-down in the pan. Repeat until you have enough enchiladas to fill the whole pan, then top with the remaining enchilada sauce.
5. Bake for 20-25 minutes and serve topped with sliced avocado.


Read more: [url]http://www.care2.com/greenliving/10-pumpkin-recipes-for-fall.html#ixzz2AKs1ST3j[/url]

[B]Pumpkin Hummus[/B]


Pumpkin and a little olive oil replace the tahini in this seasonal hummus recipe! This is great with pita triangles or fresh veggies for dipping.
[B][I]Ingredients[/I][/B]
15 ounce can of garbanzo beans
2 cloves of raw garlic
1/2 cup of pumpkin
1 teaspoon cumin
juice of one lemon
1/4 cup olive oil + extra for drizzling
1/2 cup toasted pumpkin seeds
[B][I]Directions[/I][/B]
1. Throw all of your ingredients except the pumpkin seeds into your blender and process until smooth.
2. Transfer to a glass bowl with a lid, and chill until you’re ready to serve. Drizzle with the extra olive oil and top with the pumpkin seeds just before serving.
Image: jules:stonesoup / Flickr



Read more: [url]http://www.care2.com/greenliving/10-pumpkin-recipes-for-fall.html#ixzz2AKr7hKUt[/url]

[B]Pumpkin, Chickpea, and Red Lentil Stew[/B]
Bring out the savory side of pumpkin by combining it with tomato paste, lime juice, and spices in a bowl of hearty chickpeas and lentils.


Makes: 6 servings
Prep: 25 mins
Cook: 8 hrs to 10 hrs (low) or 4-5 hours (high)

[B][I] Ingredients[/I][/B]
1 
pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
1 
15 ounce can chickpeas (garbanzo beans), rinsed and drained
3 
medium carrots, sliced 1/2 inch thick
1 
cup chopped onion (1 large)
1 
cup red lentils, rinsed and drained
2 
tablespoons tomato paste
1 
tablespoon grated fresh ginger
1 
tablespoon lime juice
1 
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground turmeric
1/4
teaspoon ground black pepper
4 
cups chicken or vegetable broth
1/4
cup chopped peanuts
2 
tablespoons chopped fresh cilantro

Plain nonfat yogurt (optional)

[B][I]Directions[/I][/B]
1.
In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.

nutrition facts (Pumpkin, Chickpea, and Red Lentil Stew)
Servings Per Recipe 6, Calories 275, Protein (gm) 14, Carbohydrate (gm) 46, Fat, total (gm) 4, Cholesterol (mg) 2, Saturated fat (gm) 1, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 10, Sugar, total (gm) 8, Vitamin A (IU) 89, Vitamin C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 81, Sodium (mg) 1027, Potassium (mg) 795, Calcium (DV %) 81, Iron (DV %) 3, Percent Daily Values are based on a 2,000 calorie diet

[B]Moosewood Muffins (Pumpkin Apple Cinnamon variation)
[/B]from Moosewood Restaurant New Classics


[B][I]Streusel Topping:[/I][/B]
1/3 cup unbleached flour
1 1/2 tbsp cold butter, chopped into small pieces
1 1/2 tbsp brown sugar, packed
1/4 tsp ground cinnamon
pinch of nutmeg
pinch of salt

[I][B]Wet ingredients:[/B][/I]
6 tbsp butter, room temperature
1/2 cup to 1/3 cup sugar
1 egg
1/2 cup plus 2 tbsp milk
1/2 tsp vanilla extract
3/4 cup pumpkin puree
1 cup peeled, cored, chopped apples

[B][I]Dry ingredients:[/I][/B]
2 cups all-purpose or pastry flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon

[B][I]Directions:[/I][/B]
• Preheat the oven to 350.
• Prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.
• If you want a topping, mix together all of the streusel ingredients and blend with a fork until the butter is pea-sized or smaller.
• Set aside.
• IN a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy.
• With a rubber spatula, fold in the pumpkin puree and chopped apples.

• In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, and mix well.
• Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without overmixing.
• Spoon about 1/3 cup of teh batter into each muffin cup.
• Sprinkle each muffin with a scant tbsp of the streusel topping.

• Immediately place the muffins in the oven and bake for 30-35 minutes, until puffed and golden.
• After about 20 minutes, rotate the muffin tin in the oven to ensure even baking.
• Remove from the oven and place on a rack to cool for about 15 minutes.
• Serve warm or cool completely and store in a sealed container at room temperature.

Per serving: 167 calories


Recipe source: [url]http://katinthekitch.wordpress.com/2009/11/05/moosewood-muffins/[/url]

Pumpkin isn't just for sweets, it's for mac and cheese!

I absolutely adore pumpkin anything.

For the most part, however, my pumpkin admiration was mainly dedicated to sweets. I had never really tried any sort of savory dish with pumpkin, unless you count roasting the seeds and throwing some cajun or garlic spice on them.

So after drooling over recipe after recipe on Pinterest, I finally decided the first savory pumpkin dish I should try would most definitely be a macaroni and cheese bake. Seriously, it's macaroni and cheese, how can it ever go wrong?

Turns out, it doesn't, even when you do it in the crock pot and forego the whole following a recipe thing (I wasn't uber impressed by most of the ones I saw when thinking about translating them into veganism).

And besides, it's October, it's a little early for pumpkin pie, but I bet you've got a few cans of the pureed stuff laying around anyway.

<http://2.bp.blogspot.com/-b7uOHcUd-SM/UIS2YhlrYfI/AAAAAAAABbM/sGBnv6QT0rM/s1600/DSCN2803.JPG>

[B]Pumpkin Macaroni and Cheese[/B]
(serves 8-10)

[B][I]Ingredients:[/I][/B]
1 16 oz box of your favorite pasta, gluten free
1 medium sweet onion
1 can pureed pumpkin
1 stick vegan butter, Earth Balance
1 container vegan cream cheese (I opted for Trader Joes brand, but you're more than welcome to make your own <http://www.chubbyveganmom.com/2012/09/vegan-cream-cheese-never-buy-it-again.html> !)
1 wedge of Daiya cheddar cheese
1 cup Daiya cheddar cheese shreds
1 cup Panko breadcrumbs, gluten free
Salt or pepper to taste

[B][I]Directions:[/I][/B]
Cook your pasta according to the box. Turn your crock pot on high, dice up your onion and add it and the pasta to the crock pot. Stir in pureed pumpkin, cream cheese (softened) and butter (softened).

Chop up your wedge of Daiya cheddar (I wouldn't recommend trying to use a grater, it's much too soft for this. Just cut it up as tiny as you can without wasting a ton of time. You WANT to use the wedge for this recipe because it's super creamy and adds the perfect texture.

Stir all of this together and add a dash of salt and pepper.

Allow this to cook on high for an hour and a half, stirring occasionally, then stir in the panko breadcrumbs (if you just put them on top they won't really cook much). Sprinkle the one cup of cheddar shreds on top and cook on low for another hour.

Serve with some sort of green vegetable, because this mac and cheese is SO rich you're going to want something healthy to go along with it!

<https://blogger.googleusercontent.com/tracker/5190608770586173880-4036101436570138581?l=www.chubbyveganmom.com>

View article... <http://www.chubbyveganmom.com/2012/10/pumpkin-isnt-just-for-sweets-its-for.html>

[B]Pumpkin-Shrimp Bruschetta[/B]

Goat cheese and pumpkin make a tangy-sweet accompaniment to shrimp. A sprinkling of arugula adds a bit of seasonal flair.

Makes: 20 servings
Yield: 20 appetizers
Start to Finish 35 mins

[B][I]INGREDIENTS[/I][/B]
20 
fresh or frozen jumbo shrimp in shells
1 
cup canned pumpkin
1/2
cup crumbled goat cheese, at room temperature (2 ounces)
1 
tablespoon lemon juice
1 
tablespoon honey
1 
cup arugula
1/2
cup finely chopped red onion
1/2
cup toasted pumpkin seeds*
1/4
cup bottled Italian vinaigrette salad dressing
20 
3/4-inch-thick slices baguette-style French bread
2 
tablespoons olive oil
2 
ounces Parmesan cheese, shaved (optional)

[B][I]DIRECTIONS[/I][/B]
1. Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
2. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
3. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
4. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
5. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.
from the test kitchen
*Test Kitchen Tip:
To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

nutrition facts (Pumpkin-Shrimp Bruschetta)
Servings Per Recipe 20, cal. (kcal) 116, Fat, total (g) 5, chol. (mg) 37, sat. fat (g) 1, Monosaturated fat (g) 2, carb. (g) 10, Polyunsaturated fat (g) 1, dietary fiber (g) 1, sugar (g) 2, protein (g) 8, vit. A (IU) 1992, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 156, Potassium (mg) 122, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

[B]Pumpkin Mac and Cheese[/B]

Comfort-food staple macaroni and cheese has never had it this good. Canned pumpkin, Fontina cheese, and chopped walnuts enhance the gooey dinnertime favorite.

Makes: 8 servings
Prep 30 mins
Bake 30 mins 350°F
Stand 10 mins

[B][I]ingredients[/I][/B]
2 
cups dried elbow macaroni (8 ounces)
2 
tablespoons butter
2 
tablespoons all-purpose flour
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1 
cup whipping cream
1 
cup whole milk
4 
ounces Fontina cheese, shredded (1 cup)
1 
15 ounce can pumpkin
1 
tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2
cup soft bread crumbs
1/2
cup grated Parmesan cheese
1/3
cup chopped walnuts
1 
tablespoon olive oil

Sage leaves (optional)

[B][I]directions[/I][/B]
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

nutrition facts (Pumpkin Mac and Cheese)
Servings Per Recipe 8, cal. (kcal) 409, Fat, total (g) 26, chol. (mg) 73, sat. fat (g) 14, Monosaturated fat (g) 8, carb. (g) 32, Polyunsaturated fat (g) 4, dietary fiber (g) 3, sugar (g) 5, protein (g) 13, vit. A (IU) 88, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 89, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 403, Potassium (mg) 286, calcium (mg) 222, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

[B]Coconut-Pumpkin Soup[/B]

Fresh ingredients such as jalapeno chile pepper and cilantro brighten this Thai-inspired soup. Serve it as a cozy starter, or add shredded chicken or steamed shrimp to make it a meal.

Makes: 12 servings
Yield: 12 (1/2-cup) servings
Prep 15 mins
Cook 10 mins

[B][I]INGREDIENTS[/I][/B]
2 
medium carrots, chopped
1 
medium green sweet pepper, seeded and chopped
1 
medium onion, chopped
1 
tablespoon vegetable oil
1 
15 ounce can pumpkin
1 
14 ounce can unsweetened light coconut milk
1 
14 ounce can reduced-sodium chicken broth
2 
tablespoons packed brown sugar
1 
medium fresh jalapeno chile pepper, seeded and finely chopped
3/4
teaspoon salt
1/2
teaspoon ground ginger
2 
tablespoons snipped fresh cilantro or parsley

[B][I]DIRECTIONS[/I][/B]
1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

nutrition facts (Coconut-Pumpkin Soup)
Servings Per Recipe 12, cal. (kcal) 63, Fat, total (g) 3, sat. fat (g) 1, Monosaturated fat (g) 1, carb. (g) 9, Polyunsaturated fat (g) 1, dietary fiber (g) 1, sugar (g) 5, protein (g) 1, vit. A (IU) 65, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, sodium (mg) 250, Potassium (mg) 150, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

[B]Harvest Pumpkin Soup[/B]

Annie B. Bond
March 29, 2007

Pumpkins are one of our favorite harvest foods: Sweet, earthy and overflowing with health-promoting beta-carotenes. Here they are combined with leeks, apples and cider to make a spicy, hearty soup, perfect for gathering the family around a steaming tureen. Warm and nourishing, this harvest pumpkin soup makes us happy it is autumn.

[B][I]INGREDIENTS[/I][/B]
1 15-ounce can pumpkin puree, or 4 cups freshly-baked pumpkin chunks (if using fresh pumpkin, bake seeded pumpkin at 400F until tender, then peel and chop coarsely)

1 large leek, cleaned, white parts chopped
1 medium onion, chopped

1/2 celery root, peeled and chopped

2 tart apples, such as Granny Smith, peeled, cored, and chopped

7 cups good-quality vegetable broth

1 teaspoon peeled and grated fresh ginger

1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage

1 teaspoon dried thyme

Sea salt to taste

1/4 teaspoon ground turmeric

Dash of nutmeg

Freshly ground black pepper

1 cup apple cider

1/2 cup plain nonfat yogurt

1 cup grated sharp Cheddar (optional)

[B][I]DIRECTIONS[/I][/B]
1. Gently steam the leeks, onion, celery root, and apples in a large Dutch oven or soup pot with 1/2 cup of the broth until soft, about 10 minutes.
2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.
3. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. Soup should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar, if using.
Serves 8.

Adapted from Pumpkin, by DeeDee Stovel (Storey Books, 2005). Copyright (c) 2005 by DeeDee Stovel. Reprinted by permission of Storey Books.
Adapted from Pumpkin, by DeeDee Stovel (Storey Books, 2005).

Read more: [url]http://www.care2.com/greenliving/harvest-pumpkin-soup.html#ixzz2AwHfB022[/url]

[B]Holiday Pumpkin Soup[/B]

This warm and kicky pumpkin soup has under 150 calories per serving and takes just minutes to prepare. Chicken broth and pumpkin do the legwork; spices such as cumin and coriander provide the depth.

Makes: 6 servings
Start to Finish 25 mins

[B]Holiday Pumpkin Soup[/B]

[B][I]ingredients[/I][/B]
2 
tablespoons finely chopped onion
1/2
teaspoon curry powder
1/4
teaspoon ground cumin
1/4
teaspoon ground coriander
1/4
teaspoon salt
1 
tablespoon butter or margarine
2 
15 ounce cans pumpkin
2 
14 ounce cans chicken broth
1 
tablespoon packed brown sugar or maple syrup (optional)
1 
cup half and half, light cream or milk

Dairy sour cream (optional)

Fresh sage leaves (optional)

[B][I]directions[/I][/B]
1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves. Makes 6 to 8 servings.

nutrition facts (Holiday Pumpkin Soup)
Servings Per Recipe 6, cal. (kcal) 137, Fat, total (g) 7, chol. (mg) 21, sat. fat (g) 4, carb. (g) 16, dietary fiber (g) 4, protein (g) 3, vit. A (IU) 21623, vit. C (mg) 6, sodium (mg) 665, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

[CENTER]Volume 15 Number 199
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at [url]http://lists.topica.com/lists/rdj/read[/url]
_______________________________________

[B]Pumpkin Corn Chowder[/B][/CENTER]

2 tablespoons butter or margarine
1 small onion, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

• Melt butter in a Dutch oven; add onion, and saute until tender.
• Add corn, and cook, stirring occasionally, 2 to 3 minutes.

• Stir in pumpkin and next 5 ingredients; bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Stir in half-and-half, and cook until thoroughly heated (do not boil).
• Pack in a thermos.

Makes about 6 servings.

[B]Smashing Pumpkin Margarita[/B]

2 oz. Tequila
1 can Pumpkin puree
½ cup Brown sugar
¼ cup Sugar
1 Tbsp. Cinnamon
1 pinch Nutmeg
2 cups Water
½ oz. Orange liqueur
½ Lime juice

Make pumpkin simple syrup by combining pumpkin puree with brown sugar, sugar, cinnamon, nutmeg, and water in a saucepan over low heat.
Stir for 20 minutes.

Remove from heat, cool, and strain.

Combine the juice of half a lime, tequila, and 2 oz. pumpkin simple syrup. Shake well and serve on the rocks.
I served it in a glass rimmed in orange sugar and garnished it with Pumpkin Marshmallow Peeps.

[B]Pumpkin Lasagna Recipe[/B]

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna! Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, Colorado Springs, Colorado

This recipe is: Healthy
Diabetic Friendly

Prep: 25 min. Bake: 55 min. + standing
Yield: 6 Servings

Prep: 25 min. Bake: 55 min. + standing
Yield: 6 Servings

[B][I]Ingredients[/I][/B]
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
l9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

[B][I]Directions[/I][/B]
• In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside.
• In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

• Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray.
• Top with three noodles (noodles will overlap slightly).
• Spread 1/2 cup pumpkin sauce to edges of noodles.
• Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
• Repeat layers.
• Top with remaining noodles and sauce.

• Cover and bake at 375° for 45 minutes.
• Uncover; sprinkle with remaining Parmesan cheese.
• Bake 10-15 minutes longer or until cheese is melted.
• Let stand for 10 minutes before cutting.

• Yield: 6 servings.

Nutritional Facts 1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Originally published as Pumpkin Lasagna in Healthy Cooking

Pumpkin Recipes other than Desserts
 

Pumpkin Recipes other than Desserts

I love these:
[url]http://forum.lowcarber.org/showthread.php?t=419147[/url]

I personally double the pumpkin and for the almonds, use half almonds and half walnuts.
I make them in quadruple batches and add some pinches of salt.

They have tons of nutrients and are very satisfying.