In many places pumpkin harvest is well underway.
Now is a great time to buy/harvest a few pumpkins for the upcoming holiday’s. Use them to decorate your yard for Halloween. Bake a few pies and can pumpkin for later use in pies, soup and as a side dish for any meal.
Source 100 Ways to Cook a Pumpkin said “Whether you’ve got half-a-can of pumpkin puree sitting around, a cupboard full of pumpkin pie filling, the stringy insides of a Jack-o-Lantern or just a few stray pumpkin seeds, we scoured the web for 100 creative recipes that will help you use up all that beautiful orange goodness.”
Pumpkin and Raisin Cookies
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup homemade or canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart. Using moistened fingertips, flatten each to a 2 inch diameter round. Sprinkle each cookie with a bit of raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Squash Soup Served In Pumpkin Bowls
4 small baking pumpkins
2 teaspoons sugar
Make The Soup
3 tablespoons unsalted butter
1/2 small onion, chopped
2 sprigs thyme
1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
1 teaspoon sugar
3 tablespoons heavy cream (optional)
Freshly ground pepper to taste
Pepitas (hulled/shelled pumpkin seeds)
Sourdough and/or pumpernickel croutons
Paprika, chili powder or Spanish pimenton
Crisp prosciutto, serrano ham or bacon
Fried sage or parsley leaves
Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds (save to be toasted later)and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
Meanwhile, make the soup. Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, about 15 to 20 minutes. Transfer the soup to a blender, crack the lid to let steam escape and puree until smooth. Return to the saucepan. Stir in the heavy cream. Season with salt and pepper, and top as desired.
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