Post by Jen on Oct 17, 2006 7:44:13 GMT 1
Here are a few of my favourites, though I haven't tried the Apple butter one yet it does sound delish!
Pumpkin Butter
1 (15 ounce) can 100% pure pumpkin puree
1 cup applesauce
1/3 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons fresh lemon juice
1.In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
2.Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min. or until mixture becomes very thick.
3.Stir in lemon juice.
4.Let cool, then spoon into tight-sealing container and refrigerate.
5.Will keep in the refrigerator up to 2 weeks.
Pumkin Soup
1 kg pumpkin
40 g butter or margarine
1 onion, sliced thinly
1 garlic clove, crushed
3 1/2 cups vegetable stock
1/2 teaspoon ground ginger
1 tablespoon lemon juice
3-4 orange rind, thinly pared strips (optional)
1-2 bay leaf or bouquet garni
1 1/4 cups milk
salt and pepper
1.Peel the pumpkin, remove the seeds and then cut the flesh into 2.5 cm/1 inch cubes.
2.Melt the butter or margarine in a large, heavy-based saucepan. Add the onion & garlic and fry over a low heat until soft but not coloured.
3.Add the pumpkin and toss with the onion for 2-3 minutes.
4.Add the stock and bring to the boil over a medium heat. Season to taste with salt and pepper and add the ginger, lemon juice, strips or orange rind, if using, and bay leaves or bouquet garni. Cover and simmer over a low heat for about 20 minutes, until the pumpkin is tender.
5.Discard the orange rind, if using, and the bay leaves or bouquet garni. Cool the soup slightly, then press through a strainer or process in a food processor until smooth. Pour into a clean saucepan.
6.Add the milk and reheat gently. Adjust the seasoning. Garnish with a swirl of cream, natural yoghurt or fromage frais and snipped chives, and serve.
Pumpkin and Goat Cheese Croquettes
1 small butternut pumpkin, cut in 1/2 and seeds removed (about 900g)
1 teaspoon grated nutmeg
sea salt
fresh ground black pepper
100 g soft fresh goat cheese
1 tablespoon chopped sage
1 tablespoon champagne vinegar
plain flour, for dusting
2 eggs, beaten
dried breadcrumbs, for coating
oil, for deep frying
1.Preheat the oven to 180c.
2.Place pumpkin on a baking tray and cook for 45 mins or until tender.
3.Remove from the oven and cool.
4.Discard the pumkin skin and chop the flesh.
5.Place the flesh in a food processor, add the nutmeg and process to a puree.
6.Season to taste. If mixture is too wet, strain to remove any exess water.
7.Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
8.Roll the mixture into balls the size of small marbles.
9.Coat the cheese balls with the pumpkin puree mixture.
10.Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
11.In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
12.Cook the croquettes in batches until golden (about 3 mins).
13.Drain on paper towels and serve warm.
Pumpkin Cheese Fondue
1 small pumpkin
2 tablespoons butter, melted
1 pinch nutmeg, for baking the pumpkin
1 pinch cinnamon, for baking the pumpkin
1 1/2 tablespoons olive oil
3 scallions, finely sliced
2 cloves garlic, minced
8 ounces emmentaal cheese, grated
8 ounces gruyere cheese, grated
1 cup sherry wine or dry white wine
1 tablespoon cornstarch, mixed to a smoothpaste with some water
grated nutmeg
1/4 teaspoon cinnamon
Paprika
1.Cut a slice off the top of the pumpkin and scoop out seeds.
2.Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with top on and bake at 350 degrees for 30 minutes.
3.Meanwhile, heat the oil in a pan, saute scallions and garlic for 2 minutes, add wine or sherry, and cornstarch paste, heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
4.Season with salt, pepper, nutmeg and cinnamon.
5.Heat gently stirring till melted and combined. If too thick you can add some water or chicken broth to thin.
6.Pour into baked pumpkin, sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread, cooked shrimp, cooked chicken, and or cooked potato skins .
Pumpkin Curry
1 1/2 lbs pumpkin, cut into cubes
1 large onion, sliced
6 button mushrooms, sliced
2 green chilies, finely sliced - depending on how hot you like it!
2 red chilies, finely sliced - again depending on how hot you like it!
5 cloves garlic, minced
300 ml coconut milk
1 cup water
1 teaspoon turmeric
1 teaspoon curry powder
1 inch ginger, grated
Butter (for frying)
1.Mix the chillis, garlic, ginger, spices, water and coconut milk in a bowl.
2.Get a large frying pan and heat a bit of butter in it.
3.Put the pumpkin cubes, mushrooms and onions into the pan and sauté for a few minutes until the onions start to soften.
4.Then add the coconut mixture, bring to the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
5.Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry.
6.When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes.
7.Add a bit of salt, if desired.
8.Serve over plain white rice accompanied with poppadums and lime pickle.
9.You may also like a handful of raisins in the curry.
Pumpkin Butter
1 (15 ounce) can 100% pure pumpkin puree
1 cup applesauce
1/3 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons fresh lemon juice
1.In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
2.Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min. or until mixture becomes very thick.
3.Stir in lemon juice.
4.Let cool, then spoon into tight-sealing container and refrigerate.
5.Will keep in the refrigerator up to 2 weeks.
Pumkin Soup
1 kg pumpkin
40 g butter or margarine
1 onion, sliced thinly
1 garlic clove, crushed
3 1/2 cups vegetable stock
1/2 teaspoon ground ginger
1 tablespoon lemon juice
3-4 orange rind, thinly pared strips (optional)
1-2 bay leaf or bouquet garni
1 1/4 cups milk
salt and pepper
1.Peel the pumpkin, remove the seeds and then cut the flesh into 2.5 cm/1 inch cubes.
2.Melt the butter or margarine in a large, heavy-based saucepan. Add the onion & garlic and fry over a low heat until soft but not coloured.
3.Add the pumpkin and toss with the onion for 2-3 minutes.
4.Add the stock and bring to the boil over a medium heat. Season to taste with salt and pepper and add the ginger, lemon juice, strips or orange rind, if using, and bay leaves or bouquet garni. Cover and simmer over a low heat for about 20 minutes, until the pumpkin is tender.
5.Discard the orange rind, if using, and the bay leaves or bouquet garni. Cool the soup slightly, then press through a strainer or process in a food processor until smooth. Pour into a clean saucepan.
6.Add the milk and reheat gently. Adjust the seasoning. Garnish with a swirl of cream, natural yoghurt or fromage frais and snipped chives, and serve.
Pumpkin and Goat Cheese Croquettes
1 small butternut pumpkin, cut in 1/2 and seeds removed (about 900g)
1 teaspoon grated nutmeg
sea salt
fresh ground black pepper
100 g soft fresh goat cheese
1 tablespoon chopped sage
1 tablespoon champagne vinegar
plain flour, for dusting
2 eggs, beaten
dried breadcrumbs, for coating
oil, for deep frying
1.Preheat the oven to 180c.
2.Place pumpkin on a baking tray and cook for 45 mins or until tender.
3.Remove from the oven and cool.
4.Discard the pumkin skin and chop the flesh.
5.Place the flesh in a food processor, add the nutmeg and process to a puree.
6.Season to taste. If mixture is too wet, strain to remove any exess water.
7.Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
8.Roll the mixture into balls the size of small marbles.
9.Coat the cheese balls with the pumpkin puree mixture.
10.Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
11.In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
12.Cook the croquettes in batches until golden (about 3 mins).
13.Drain on paper towels and serve warm.
Pumpkin Cheese Fondue
1 small pumpkin
2 tablespoons butter, melted
1 pinch nutmeg, for baking the pumpkin
1 pinch cinnamon, for baking the pumpkin
1 1/2 tablespoons olive oil
3 scallions, finely sliced
2 cloves garlic, minced
8 ounces emmentaal cheese, grated
8 ounces gruyere cheese, grated
1 cup sherry wine or dry white wine
1 tablespoon cornstarch, mixed to a smoothpaste with some water
grated nutmeg
1/4 teaspoon cinnamon
Paprika
1.Cut a slice off the top of the pumpkin and scoop out seeds.
2.Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with top on and bake at 350 degrees for 30 minutes.
3.Meanwhile, heat the oil in a pan, saute scallions and garlic for 2 minutes, add wine or sherry, and cornstarch paste, heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
4.Season with salt, pepper, nutmeg and cinnamon.
5.Heat gently stirring till melted and combined. If too thick you can add some water or chicken broth to thin.
6.Pour into baked pumpkin, sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread, cooked shrimp, cooked chicken, and or cooked potato skins .
Pumpkin Curry
1 1/2 lbs pumpkin, cut into cubes
1 large onion, sliced
6 button mushrooms, sliced
2 green chilies, finely sliced - depending on how hot you like it!
2 red chilies, finely sliced - again depending on how hot you like it!
5 cloves garlic, minced
300 ml coconut milk
1 cup water
1 teaspoon turmeric
1 teaspoon curry powder
1 inch ginger, grated
Butter (for frying)
1.Mix the chillis, garlic, ginger, spices, water and coconut milk in a bowl.
2.Get a large frying pan and heat a bit of butter in it.
3.Put the pumpkin cubes, mushrooms and onions into the pan and sauté for a few minutes until the onions start to soften.
4.Then add the coconut mixture, bring to the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
5.Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry.
6.When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes.
7.Add a bit of salt, if desired.
8.Serve over plain white rice accompanied with poppadums and lime pickle.
9.You may also like a handful of raisins in the curry.
