Pumpkin Paradise!

[ChesterV]

It's that time of year for pumpkin! No, not just spice, but the ACTUAL gourd itself!

People forget that the pumpkin is a type of squash and can be used as a vegetable in many different dishes!


If you are a pumpkin-holic like I am, then you find different ways to add more pumpkin to your recipes!


Some ideas for using pumpkin, besides the usual cakes, pies, and cookies:


Tarts
Puddings (American AND European)
Pizza's
Casseroles
Side dishes/side veggie
Stuffed mini pumpkins
Pumpkin stuffing
Pumpkin fries
Pumpkin butter (no, not the jam like substance....I'm talking actual butter)
Pumpkin bread (actual bread, not the dessert cake)
Pumpkin bisquits
Pumpkin scones
Pumpkin oatmeal
Pumpkin cornbread
Pumpkin fritters
Pumpkin pasta (actual pumpkin pasta or making a sauce out of it)
Pumpkin sauce (like a chutney or an applesauce to go with main dishes)
Pumpkin soup
Pumpkin pancakes
Pumpkin waffles
Pumpkin ice cream


Put more pumpkin in your life!!!! It's GOOD for you!

 

[ChesterV]

Pumpkin Soup

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion

• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Directions

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

 

[ChesterV]

Pumpkin Cornbread
with Cinnamon Honey Butter


Ingredients
Cornbread

• 
  1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light-brown sugar
• 1/4 cup (2 oz) unsalted butter, melted
• 1 cup (244g) canned pumpkin puree
• 1/2 cup (122g) sour cream
• 2 large eggs

Whipped Cinnamon Honey Butter

• 1/2 cup (4 oz) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

Instructions

1. For the cornbread:
2. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
3. In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
4. Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares. Serve with Cinnamon Honey Butter.
5. For the cinnamon honey butter:
6. In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth. Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.

 

[ChesterV]

Pumpkin Fries


INGREDIENTS

• 1 small pie pumpkin
• 2 teaspoons cornstarch
• 2 teaspoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3 tablespoons grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon coarse sea salt

INSTRUCTIONS

1. Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp (reserve the seeds for roasting).
2. Slice the two ends off of each half of pumpkin. Then slice each half in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Then slice the peeled pieces into 1/4″ fries.
3. Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.
4. When fries are finished soaking, preheat the oven to 425°. Line two or more baking sheets with parchment paper. Set aside.
5. Drain the fries, and then pat dry with paper towels.
6. Fill a large zip-top bag with the dried fries, and then top with cornstarch. Close the bag and shake to cover the fries.
7. Place the fries in a large bowl, drizzle with the olive oil and then toss to coat with your hands. Sprinkle on the paprika and garlic powder and toss again until well-coated. Spread fries in a single layer on the prepared baking sheets.
8. Bake in preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden brown.
9. While the fries are baking, toss together the cheese, parsley, and sea salt. As soon as the fries come out of the oven, sprinkle on the Parmesan mixture.