Pumpkins – They Can Do It All

pumpkin seed Pumpkins, Bread, Boiled, Broiled, Braised, Glazed, Candied, Pie, Roasted, Soup. Roasted pumpkin seed snacks. Is there anything a Pumpkin can’t do?

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
Kosher salt
Make The Soup
3 tablespoons unsalted butter
1/2 small onion, chopped
Kosher salt
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
Soup Topping
Pepitas (hulled/shelled pumpkin seeds)
Sourdough and/or pumpernickel croutons
Paprika, chili powder or Spanish pimenton
Crisp prosciutto, serrano ham or bacon
Fried onions
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.

pumpkin bowl 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.

Not from the USA. Please leave me comment about your home town and country.

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend

Why is Common Sense so Uncommon?
Don’t be Shy. Leave me your Comment(s)

Advertisements

11 responses to “Pumpkins – They Can Do It All

  1. Pingback: Holiday Season Planning | Town & Country Gardening

  2. Interesting recipe using pumpkin puree in cookies. We only use them in soups, dessert and sometimes cooked in rice.

    Like

  3. I add pumpkin to chili, but it has to be a secret. My family thinks it is gross, but I know pumpkin makes chili think and yummy 🙂

    Like

  4. Mmmmm Pumpkin beer season!

    Like

  5. A very versatile vegetable.

    Like

  6. I love roasted pumpkin seeds ! I didn’t have any space (my garden plot is only 4×6 at the moment) but I hope to try next year when I rescue / reclaim some yard for another bed!

    Like

  7. It all sounds wonderful, and healthy, pumpkin is full of antioxidants. It’s just too bad I don’t like pumpkin.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s