Comments on: Pumpkin Recipes

By: jean rennick

jean rennick — Sat, 07 Nov 2009 03:09:08 +0000

does anyone have a recipe for pumpkin soup? I don’t recall ever seeing one, but it just sounds good. thanks in advance.

By: Lu Merritt

Lu Merritt — Wed, 28 Oct 2009 01:06:32 +0000

OMG, someone else puts pumpkin in black bean chili!!! It’s the BEST.

By: Waverly Fitzgerald

Waverly Fitzgerald — Fri, 23 Oct 2009 04:54:15 +0000

I’m glad this is such a popular topic. I’ll have to try the pumpkin bisque, Danielle, and Pat, I’d love to see you post your recipes. Mary C, I don’t have a print version of the recipe. I think it would be easy to copy and print though.

My friend, Lyanda Haupt, just wrote to me to let me know her most recent blog post was on pumpkins. She provides a great recipe for pumpkin bread plus a wonderful pumpkin quote from The First Ladies Detective Agency, tips on cooking pumpkins, preserving pumpkin puree and roasting pumpkin seeds. Check it out at http://thetanglednest.com/2009/10/preserving-pumpkin/

By: Kathy

Kathy — Fri, 23 Oct 2009 00:10:54 +0000

I agree…….sounds delicious and am adding this to my recipes to try!

By: Ruth Hofstatter

Ruth Hofstatter — Thu, 22 Oct 2009 23:56:42 +0000

This looks like it will be easy to make and taste delicious! Am definitely serving it this fall—thank you for sharing it with us.

By: Dana Zia

Dana Zia — Thu, 22 Oct 2009 21:10:35 +0000

This recipe really talks to me! I will just HAVE to make it! Thank you so much.
Dana

By: Mary C

Mary C — Thu, 22 Oct 2009 19:49:28 +0000

Posting seasonal recipes is an awesome idea, and like many of you, it’s a joy to collect them in my Book of Shadows. Is there an option for a print version that I’m not seeing?

By: Pat Herriott

Pat Herriott — Thu, 22 Oct 2009 19:12:19 +0000

Dear Waverley and your daughter,

Last weekend I used pumpkin for three recipes, a Thai influenced dish to serve with noodles, a cake with pumpkin puree in it and pumpkin soup and I still had half a pumpkin left!! So thanks for what looks like a great tasting chili. Will try it soon!

Pat

By: Danielle

Danielle — Thu, 22 Oct 2009 18:37:40 +0000

This sounds yummy, I will definitely try it out as it is getting colder here in the Northeast. My favorite pumpkin recipe is my mother’s pumpkin bisque. It’s easy, cheap, and filling, and can be made vegetarian or vegan by just a few ingredient switches. Recipe to follow:

1 fresh pie pumpkin, peeled, seeded and coarsely chopped or 1 can UNFLAVORED pumpkin
3 shallots, finely diced
2 cups chicken or vegetable stock (or 1 can low sodium broth)
1 clove garlic, minced or run through a garlic press
2 Tbsp butter (can substitute butter alternative or vegetable oil)
2 Tbsp heavy cream (can substitute silken tofu)
2 sprigs fresh sage
pinch salt, black pepper, and nutmeg or mace

sweat (saute on low to medium heat until translucent) the garlic and shallots in the butter in a large nonstick saute pan. Add the pumpkin and continue to saute on medium heat until pumpkin is soft (if using canned, until pumpkin turns a darker hue), about 10-15 minutes. Add the stock and let simmer for another 10 minutes. Meanwhile, pick all of the sage leaves off of the sprigs, and fry in a small saute pan on high heat in a touch of butter, until just crisped. Set aside. When soup is done simmering, add a pinch each of nutmeg, salt, and black pepper, and blend with an immmersion blender or ladle into regular blender and blend in batches. Return to pan. Add in the cream. Adjust seasonings to taste. Garnish with fried sage leaves. Keeps in the fridge for 5 days, or in the freezer for 3 months.

By: Tricia

Tricia — Thu, 22 Oct 2009 15:27:47 +0000

Can’t wait to try this!