Tuesday, October 2, 2012

Pumpkin Recipes (Soups and Appetizers)

Roasted Pumpkin Soup Recipe

(Serves 6-8)

Roasted Pumpkin Soup


1 (4-pound) sugar baby pumpkin, cut in half and seeds removed
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup small-dice bacon (about 3 slices)
1/2 cup small-dice shallots (about 2 medium)
1/4 cup dry (fino) sherry
2 cups low-sodium chicken broth
2 cups water
1 1/2 teaspoons finely chopped fresh thyme leaves
1/4 cup heavy cream
Croutons, for garnish (optional)

  1. Heat the oven to 375°F and arrange a rack in the middle. Rub the cut halves of the pumpkin with 1 tablespoon of the oil, and season generously with salt and pepper. Place on a baking sheet, cut side up, and roast until fragrant, tender when pierced with a fork, and golden brown, about 70 minutes. Remove from the oven and let sit on the baking sheet until cool enough to handle, about 20 minutes.
  2. Using a large spoon, scoop out the flesh, place it in a medium bowl (you should have about 3 cups), and set it aside.
  3. Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook until crispy and the fat is rendered, about 10 minutes. Remove with a slotted spoon to a small paper-towel-lined plate; reserve for garnish.
  4. Add shallots to the bacon fat, season with salt and pepper, and sauté until softened, about 4 minutes. Add sherry and cook until reduced by half, about 2 minutes. Add chicken broth, water, thyme, and reserved pumpkin and season with salt and pepper. Stir to combine, then bring to a simmer. Reduce heat to low and simmer until flavors have melded, about 10 minutes.
  5. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Place the blended soup in a clean saucepan. Stir in the cream and season with salt and pepper as needed. Serve garnished with the reserved bacon and croutons, if using.

Pumpkin, Chickpea, and Red Lentil Stew

Serves  6

1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
3 medium carrots, sliced 1/2 inch thick
1 cup chopped onion (1 large)
1 cup red lentils, rinsed and drained
2 tablespoons tomato paste
1 tablespoon grated fresh ginger
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
4 cups chicken or vegetable broth
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
Plain nonfat yogurt (optional)

  1. In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.

 Pumpkin Butter Pancetta Toast

Makes 30


2 (15-ounce cans) pumpkin purée (or 4 cups homemade purée)
3/4 teaspoon salt
1 1/4teaspoons freshly ground black pepper
1/4 cup plus 1 tablespoon grade B maple syrup
2 tablespoons unsalted butter
6 ounces thinly sliced pancetta (30 slices)
1 loaf ciabatta bread
2 tablespoons minced fresh rosemary or 1/4 cup torn sage leaves
Sea salt


To make the pumpkin butter: Cook the pumpkin purée in a medium saucepan set over medium-low heat, stirring frequently, until thickened and reduced to 2½ cups, about 20 minutes. Remove from heat and stir in the salt, pepper, maple syrup and butter. (Pumpkin butter can be made several days in advance and refrigerated. Reheat gently before serving.)
To make the pancetta: Preheat oven to 450 degrees. Place a cooling rack on a rimmed baking sheet and arrange the pancetta slices on top. Roast pancetta for 5 minutes, turn over with tongs, and cook another 3 to 4 minutes until cooked through and crisp.
To make the toasts: Set oven to broil. Slice the ciabatta in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Arrange slices on a baking sheet and broil briefly until just beginning to brown (you want the bread warmed and crisped on one side, but still chewy).
To assemble: Smear about 1 tablespoon of pumpkin purée on each toast. Top with a slice of pancetta and sprinkle with minced rosemary or torn sage leaves and sea salt.

Fried Stuffed Pumpkin Blossoms

serves 2 – 4


1/4 cup finely grated Pecorino Romano cheese
2/3 cup whole milk ricotta cheese
1 teaspoon fresh thyme, finely chopped
2 tablespoon fresh basil, finely chopped
1 large egg
1/4 cup water
1/4 cup all-purpose flour
1/4 cup bread crumbs
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon salt
1/2 teaspoon pepper
10 – 12 pumpkin blossoms
2 tablespoons butter
1/4 cup olive oil
Edible flowers like marigold for garnish (optional)

  1. Combine the ricotta, Romano and herbs in a medium bowl
  2. Separate the egg, allowing the white to fall into a shallow bowl. Add the yolk to the ricotta mixture. Stir to combine.
  3. Add water to the egg white and lightly beat to combine.
  4. In another shallow bowl, combine the flour, bread crumbs and seasonings.
  5. Gently stuff each blossom with one to two tablespoons of the ricotta mixture, depending on the size of the blossom. Twist the tops to close.
  6. Dip each stuffed blossom into the egg white mixture, drain, and dredge in flour mixture. Set aside on a rack to rest for 10 minutes.
  7. Heat butter and olive oil in a large skillet over medium high until the butter begins to bubble. Gently place the stuffed pumpkin blossoms into the oil. Cook 3 or 4 at a time for 2- 3 minutes per side.
  8. Carefully remove from the pan and plate with other lovely edible flowers.

Layered Monterey Pumpkin Dip 

 45 servings, (2 tablespoons each)


1 can (15 oz.) Pumpkin Puree (or 2 cups Homemade Puree)
1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchâtel), at room temperature
3 tablespoons sliced jalapeños juice
1 container (8 oz.) reduced fat sour cream
1 can (4 oz.) diced green chiles
2 tablespoons chopped, sliced jalapeños
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
2 green onions, sliced
1/4 cup finely chopped red onion
Tortilla chips


  1. Cobine pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.
  2. Combine sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.

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