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Old June 18, 2006   #1
coronabarb
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Default Pumpkin Recipes other than Desserts

Pumpkin Bread Recipe
From Diana Rattray Southern U.S. Cuisine

Filling:
1 pkg (8 ounce) cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 tablespoon finely grated orange peel
.
Bread:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree, canned or homemade
1/2 cup vegetable oil
2 large eggs
1 1/2 cups granulated sugar
1 cup chopped pecans or walnuts, optional


Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and orange peel; beat until smooth and creamy. Set aside.

In another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir pumpkin mixture into flour mixture just until combined. Fold in pecans or walnuts, if using.

Pour half of pumpkin bread batter evenly into two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on remaining pumpkin batter.

Bake in preheated 325° oven for 60 to 70 minutes, or until toothpick inserted into center of loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. Makes 2 loaves.
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Old June 18, 2006   #2
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Creamy Southwestern Pumpkin Soup


2 tablespoons butter or margarine
1 large onion, chopped (about 2 cups)
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
5 cups chicken broth
1 large baking potato, peeled and chopped (about 2 cups)
1 1/4 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pumpkin
1/4 cup chopped fresh cilantro
2 cups milk
3 tablespoons fresh lime juice
Garnishes: sour cream, fresh cilantro sprig

Melt butter in a soup pot over medium heat. Add onion, jalapeno pepper, and garlic; saute 15 minutes. Add chicken broth, potato, and spices; cook, stirring often, 30 minutes or until potato is tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).

Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides. (or use a stick blender) Return to pot, stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.
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Old June 18, 2006   #3
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Pumpkin Apple Waffles
6 servings

1 large egg, beaten
2 egg whites, beaten
4 tablespoons brown sugar
1 cup evaporated skim milk
2 tablespoons vegetable oil
1/2 cup canned pumpkin puree
2 teaspoons vanilla
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 - 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 cup apples, finely diced
1/4 cup toasted walnuts

Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla. Mix together dry ingredients. Add dry mixture to egg mixture (being careful not to overmix). Fold in apple and nuts.

Make waffle in waffle maker with about 3/4 cup batter per waffle.
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Old April 15, 2008   #4
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Default Pumpkin Walnut Biscuits

Pumpkin Walnut Biscuits

1 - 3/4 cups flour
3 Tbls sugar
1 Tbl baking powder
3/4 tsp salt
3/4 tsp cinnamon
3/4 tsp ground ginger
5 Tbls cold butter, cut into 1/4" pieces
1/2 cup walnuts, finely chopped
1/2 cup light cream
1/3 cup solidly packed pumpkin mash or canned pumpkin
1 1/2 Tbls honey

Heat oven to 375° F. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, and ginger. Work in butter with pastry blender, mixing until ingredients resemble a coarse meal. Stir in chopped walnuts.


In another bowl, whisk together cream, pumpkin, and honey. Make a well in dry ingredients and pour in liquid, stirring until dough pulls together; let sit for 3 minutes. Flour work surface and knead dough into a ball, then pat into a 1" thick disk. Using a 2" biscuit cutter, cut dough into rounds and place on a lightly greased cookie sheet, leaving a couple of inches in between. Repeat process until dough is used up. Brush biscuit tops with some cream and sprinkle with a bit of sugar. Bake biscuits on center oven rack until light golden brown, about 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving. Makes about 12 biscuits.
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Old April 19, 2008   #5
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And I'll add to this also, for those of you that like to cook dried beans, add some pumpkin to the pot after the cooking has started, say the last 45 minutes. The pumpkin or squash adds a delicious taste to the beans.

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Old April 19, 2008   #6
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Alberta,

Thanks for the tip! I'll have to try this. It would add another layer of flavor, fiber and vitamins.
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Old November 29, 2009   #7
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We just discovered these - you can use cooked pumpkin or baked sweet potato puree. Enjoy! Our new favorite breakfast item...

Pumpkin or Sweet Potato Pancakes

This is the recipe size for two people with good appetites! In a large bowl, whisk together 1 cup of flour (I use half whole wheat, half all purpose unbleached), 2 tbsp sugar, 1/2 tsp salt, 3/4 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp each nutmeg, cloves, and ginger, until well mixed.

Separate 1 egg, put the yolk in one small bowl and the white in the other. into the yolk add 2 tbsp canola oil, 1/2 cup pureed cooked pumpkin or baked sweet potato, and 1 cup of buttermilk - whisk until mixed well.

Beat the eggwhite in the other bowl until stiff but not dry.

Mix the yolk/buttermilk liquid into the flour mixture, stir until blended but not uniform (lumpy is good). Carefully fold the white into the batter until it is mixed in. That's the batter - cook as for typical pancakes in a hot griddle. They end up very light and tender - we serve them with butter and real maple syrup.

You can add in toasted chopped pecans (into the batter) if you like - and we've also had them with butter that has been beaten with orange zest.

Give them a try - they really are very quick to whip up. We find that separating the egg and mixing the beaten white into the batter makes all of the difference with respect to lightness.

Makes about 6 4 inch pancakes.
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Old December 6, 2009   #8
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Roasted Pumpkin/Squash seeds


This method seems to work better than just throwing them on a cookie sheet and sprinkling salt on them.

Boil clean seeds in heavily salted water for 10 minutes (until the seed coat turns darker). Drain and add a dollop of butter/margerine to the wet seeds. Coat the seeds with the butter and add any additional seasonings you want (garlic, red pepper, cinnamon, etc). Spread on foil over a cookie sheet. Bake in a pre heated oven at 350 for 15-25 minutes (upper middle rack). You can stir them half way through if you wish but it may not be necessary.
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Old December 8, 2009   #9
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Wow, some of these soups would be great on a cold winters day, thanks.
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Old August 14, 2011   #10
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Pumpkin Soup with Lotus Seeds

New York-based fashion designer Han Feng is known for the minimal lines and simplicity of her clothing, principles that are also mirrored in the cooking she does to celebrate the Chinese New Year. This pumpkin soup is one of the first dishes served during her holiday dinners; it gets much of its unique, delicate flavor from the addition of dried lotus seeds.


Serves 8

2 1/2 pounds butternut squash or pumpkin, peeled, seeded, and cut into large chunks
6 cups water
2 cups homemade or low-sodium canned chicken stock
4 ounces (1 cup) dried lotus seeds
2 1/2 teaspoons fine sea salt
4 ounces (1 cup) pine nuts
Thinly sliced scallion, for garnish

1. Combine the squash, water, stock, and lotus seeds in a medium stockpot. Bring to a boil. Reduce to a simmer, and cook, covered, until squash and lotus seeds are tender, 40 minutes to 1 hour. Season with salt.

2. Meanwhile, in a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, 5 to 10 minutes. Remove from heat and let stand until cool. Add toasted pine nuts to soup.

3. Using an immersion blender, purée soup. Alternatively, working in batches, purée in a blender. Serve hot, garnished with scallion.
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Old August 14, 2011   #11
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October 29, 2003

Baby Pumpkins Stuffed With Pears and Winter Greens

Time: 35 minutes

4 whole baby pumpkins, seeded, tops reserved
1 tablespoon olive oil
1 1 1/2-pound pumpkin, acorn squash or butternut squash, peeled, seeded and in medium dice (about 3 cups)
4 tablespoons unsalted butter
Salt and ground black pepper
2 cups white onion (one large), chopped
2 teaspoons curry powder
1 teaspoon freshly grated ginger
1/3 cup sherry
1 tablespoon sherry vinegar or white-wine vinegar
8 large leaves of kale or other winter greens, ribs removed, cut into 1-inch-wide strips (about 2 cups), tightly packed
2 small pears in medium dice (1 1/2 cups)
1/2 cup chopped pecans.

1. Heat oven to 350 degrees. Brush cavities of baby pumpkins and underside of tops with olive oil. Bake in an ovenproof dish for 20 minutes; reserve in a warm place. Bring a medium saucepan full of water to a boil; cook diced pumpkin or squash for 3 minutes.

2. Melt butter in a large skillet over medium-high heat until frothy. Add two pinches of salt. Add onion, and cook 5 minutes, stirring, until softened but not browned. Add diced pumpkin, curry and ginger, toss, and continue cooking 2 minutes. Deglaze pan with sherry and vinegar, add the greens, and cook, covered, 2 to 3 minutes, or until greens begin to wilt. Uncover, add pears and pecans, and toss to mix. Season to taste.

3. Stuff baby pumpkins with pumpkin and pear mixture, and serve immediately.

Yield: 4 servings.

Copyright 2003 The New York Times Company |


Zana's Notes:
I've added some hot pepper to the stuffing for a different take on this recipe....yummmm. Core and seed the pepper, and mince before adding.

Moderator - please move to pumpkin thread, sorry I put it in the wrong one.

Last edited by Zana; August 14, 2011 at 01:58 PM. Reason: correction
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Old August 14, 2011   #12
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Clams With Pumpkin and Pancetta

Adapted from Jimmy Bradley

Time: 30 minutes

8 to 10 ounces pumpkin or winter squash (2 cups), in medium dice
Salt and pepper to taste
3 ounces pancetta ( 3/8 cup), in small dice
1 tablespoon canola oil
3 cloves garlic, thinly sliced
2 pounds littleneck clams in shells, washed
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
Pinch of red pepper flakes
1/2 cup white wine
2 tablespoons chopped Italian (flat-leaf) parsley
2 cups frisée, washed.

1. Blanch pumpkin in salted boiling water for 45 seconds. Remove, and let cool on a sheet pan. In a skillet, crisp pancetta over medium-high heat, stirring occasionally, for 5 minutes or until golden, and reserve on paper towels.

2. Heat oil in a large casserole over high heat, then add sliced garlic, and cook for 1 minute or until just golden. Add clams, thyme, sage, red pepper flakes, pumpkin and pancetta. Toss to incorporate all ingredients. Deglaze the pan with wine and 1/2 cup water, cover and simmer 5 minutes or until clams open and pumpkin is soft. Add parsley, and season broth with salt and pepper to taste.

3. Place a small amount of frisée in each of 4 bowls. Divide clams and broth evenly among them. Serve with grilled bread.

Yield: 4 servings.

Copyright 2003 The New York Times Company |

Moderator - please move to pumpkin thread, sorry I put it in the wrong one.

Last edited by Zana; August 14, 2011 at 01:58 PM. Reason: correction
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Old August 14, 2011   #13
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Pumpkin Lunes With Butter and Sage

Adapted from "The Babbo Cookbook," by Mario Batali (Clarkson Potter, 2002)

Time: 1 hour 15 minutes

1 small pumpkin or winter squash (about 1 pound)
2 tablespoons extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano, more for serving
1/4 teaspoon freshly grated nutmeg
1 tablespoon plus one teaspoon balsamic vinegar
Kosher salt and ground black pepper, to taste
Basic pasta dough (see recipe, linked at right)
8 tablespoons (1 stick) unsalted butter
8 fresh sage leaves
1 large amaretto cookie or 4 small ones.

1. Heat oven to 350 degrees. Cut pumpkin in half, remove seeds, rub flesh with olive oil, and place on a baking sheet. Roast for 35 minutes or until very soft. Remove from oven, and let cool.

2. Scoop flesh from skin, and place in a large bowl. With a fork, mash to a purée. Add cheese, nutmeg, balsamic vinegar and salt and pepper; stir well to combine.

3. Set a pasta-making machine to the thinnest setting, and pass pasta dough through it. With a biscuit cutter or tumbler, cut out 32 3-inch circles from pasta dough. (Gather leftover dough, knead it, and pass it through machine.) Carefully spoon a rounded tablespoon of pumpkin mixture onto center of half of the rounds, and cover with a second pasta round. Press edges together firmly with tines of a fork to seal.

4. Bring 6 quarts of water to boil, and add 1 tablespoon salt. Drop lunes in water, and cook for 2 minutes. While they cook, melt butter in a large sauté pan until it foams. Add 3 tablespoons pasta water to melted butter, and whisk to emulsify. Drain lunes, and add them to butter. Add sage, and toss gently for 1 minute over medium heat to coat pasta with sauce.

5. Divide lunes among 4 warmed plates, grate Parmigiano-Reggiano and amaretto cookie over each plate, and serve.

Yield: 4 servings.

Copyright 2003 The New York Times
Moderator - please move to pumpkin thread, sorry I put it in the wrong one.

Last edited by Zana; August 14, 2011 at 01:57 PM. Reason: correction and request
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Old October 11, 2011   #14
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Pumpkin Bread Recipe with Cider

This interesting pumpkin bread recipe is a great treat in the fall when apple cider is popular. It's a quick bread.

INGREDIENTS
1 cup brown sugar, packed
1 cup canned pumpkin, or cooked, pureed pumpkin
1/2 cup oil
1/2 cup apple cider or juice
1 egg
1 3/4 cups flour
1/2 cup whole wheat flour
3 tsp baking powder
1 1/2 tsp cinnamon
1/2 cup chopped nuts
1/2 cup raisins

DIRECTIONS
• Preheat the oven to 350°.
• Grease and flour the bottom only of a standard 9 X 5 loaf pan.
• In a bowl, combine the brown sugar, pumpkin, oil, apple cider and egg. Mix.
• In a separate dish, combine the two flours, baking powder and the spices. Stir this into the pumpkin mixture.
• Stir until it has just moistened, then add the nuts and raisins.
• Place in the pan and bake for about an hour -- give or take.
• Insert toothpick in the middle to test doneness.
• When cooked, cool for ten minutes then remove from the pan.
• Cool completely then wrap and refrigerate this pumpkin bread recipe.

Recipe source:
http://best-bread-recipes.com/pumpkin-bread-recipe.html
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Old October 23, 2011   #15
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Cream of Pumpkin Soup with Cinnamon Croutons

3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream

Heat oven to 400 degrees F.

Combine butter, brown sugar, and cinnamon.
Spread butter mixture evenly over one side of each bread slice.
Place bread, buttered side up, on a baking sheet.
Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly.
Cut each slice of bread into 8 small triangles or squares.

Sauté onion in butter in a medium saucepan until tender.
Add 1 can chicken broth; stir well.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor.
Process until smooth.

Return mixture to saucepan.
Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Stir in whipping cream and heat through.
Do not boil.
Ladle into individual soup bowls.

Top each serving with Cinnamon Croutons.

Makes 6 servings.
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