It’s definitely pumpkin season and while there are lots of pumpkins to carve, there are plenty of pumpkin recipes to cook. From appetizers to condiments, adding a little pumpkin can transform pretty much any recipe into a festive fall favorite.
#1. Cream of Pumpkin Soup with Cranberry Drizzle (by campbellskitchen. com)
3 1/2 cups vegetable broth
1 tablespoon olive oil
1 tablespoon packed brown sugar
1 cup whole cranberry sauce
2 tablespoons butter
1 large onion, chopped (about 1 cup)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Freshly ground black pepper
1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)
2 tablespoons light cream or heavy cream (optional)
Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside.
Heat the butter in a 3-quart saucepan over
medium heat. Add the onion and cook until tender.
Stir the remaining broth, cinnamon, ginger, black pepper to taste and pumpkin into the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.
Place 1/2 of the pumpkin mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining pumpkin mixture. Return all of puréed mixture to the saucepan. Add cream, if desired and heat through.
Divide soup among 8 bowls. Top each serving of soup with a spoonful of cranberry sauce mixture.
#2. Roasted Pumpkin Quiche from Homestyle Vegetarian by Murdoch Books (by thelittleteochew. com)
– 500g butternut pumpkin
– 1 red onion, cut into small wedge (I used white onion)
– 2 tbsp olive oil
– 1 garlic, crushed
– 4 eggs, beaten
– 125ml whipping cream (I used crème fraîche)
– 125ml milk
– 1 tbsp chopped parsley
– 1 tbsp chopped coriander (I omitted)
– 1tsp wholegrain mustard (I omitted)
– 6 sheets filo pastry
– 50g English spinach, blanched (I used frozen peas, about 2 handfuls)
– 1 tbsp grated parmesan cheese
Pre-heat the oven to 190 degree celsius. Slice the pumpkin into 1-cm (1/2-inch) pieces, leaving the skin on. Place the pumpkin, onions, 1 tbsp olive oil, garlic and 1 tsp salt in a roasting tin. Roast for 1 hr, until lightly golden and cooked.
* Note: I did not do this because 1 hr is too long! I pan-roasted everything in a non-stick skillet and it was so much faster. Also, I removed the skin from the pumpkin. I don’t wanna eat skin. Ewww.
Whisk together the eggs, cream, milk, herbs and mustard. Season with salt and freshly ground pepper.
Grease a loose-based fluted flan (tart) tin or ovenproof dish measuring 22cm (8 1/2-inches) across the base. Brush each sheet of filo with oil (I used melted butter) and then line the flan tin with the 6 sheets. Fold the sides down, tucking them into the tin to form a crust.
Heat baking tray in the oven for 10mins. Place the flan tin on the tray and arrange all the vegetables over
The base. Pour the egg mixture over the vegetables and sprinkle with parmesan.
Bake for 35 to 40mins, or until the filling is golden brown and set. Enjoy!
#3. Pumpkin and Cream Cheese Muffins (by countryliving. com)
8 ounce(s) (equivalent 1 cup or 240 ml) Cream Cheese
2 1/2 cup(s) Sugar
2 1/2 cup(s) Flour
1/4 cup(s) Pecans (or any other nuts), roughly chopped
3 tablespoon(s) Butter, melted
2 1/2 teaspoon(s) Cinnamon
1/2 teaspoon(s) Salt
2 teaspoon(s) Baking Powder