Orange is definitely the color of the month. In the kitchen, orange heralds the foods of the fall season: butternut squash, persimmons, yams, and of course, pumpkins. The popular pumpkin seems to be trending everywhere this year: from muffins to
Orange is definitely the color of the month. In the kitchen, orange heralds the foods of the fall season: butternut squash, persimmons, yams, and of course, pumpkins. The popular pumpkin seems to be trending everywhere this year: from muffins to lattes to stuffed raviolis. If you are carving a pumpkin or two for Halloween this year, save the scooped-out flesh for one of these savory recipes. Any of them would be perfect for a party or just a seasonal side dish.
In general, the smaller pumpkins have more tender flesh. Whole pumpkins can be stored at room temperature for up to a month, but I’m betting they won’t last that long once you read this.
Pumpkin-orange soup
This easy recipe relies on fresh pumpkin puree, which you can make by placing raw pumpkin flesh on a baking sheet, covering it loosely with foil, and baking for 20 to 30 minutes at 350 degrees. until soft when pricked with a fork. Let the pumpkin cool, then puree in a food processor. It will keep in the refrigerator, covered, up to five days.
2 tablespoons butter
1 onion, chopped
1 1/2 cups orange juice
2 cups fresh pumpkin puree
1 can (10 1/2 oz.) chicken broth, plus 1 can of water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon fresh or dried dill
1 cup light cream or half and half
In a large saucepan, melt butter and saute onion until soft. Add orange juice, pumpkin flesh, chicken broth, water and spices. Stir until smooth. Simmer on medium-low heat for 20 minutes. Pour mixture into blender and blend for one minute. Return to saucepan; stir in cream and cook on low heat until hot. Garnish with dill. Makes 6 servings.
Gratin of pumpkin
Pumpkin with cheese makes a savory side dish. You can assemble this dish a day ahead and store, covered, in the refrigerator. Bring to room temperature before baking. Recipe from “Food & Wine’s Holiday Favorites;” makes 8 servings.
4 pounds of pumpkin, made into puree (see recipe above)
1 cup heavy cream
1 cup milk
1/8 teaspoon grated nutmeg
Salt and fresh ground black pepper
6 eggs, beaten to mix
1/2 cup grated Swiss cheese
2 tablespoons grated Parmesan cheese
Preheat oven to 375 degrees. Butter a shallow 2-quart baking dish. In a large mixing bowl, combine the pureed pumpkin, the cream, milk, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper. Taste; add more salt and pepper if needed. Beat in the eggs, one at a time, then stir in the Swiss cheese. Pour mixture into prepared baking dish; sprinkle Parmesan on top. Set dish in a larger pan and add enough hot water to reach halfway up the sides of the baking dish. Bake until gratin is set, about 40 minutes, or 20 minutes if using individual gratin dishes. Serve hot.
Onions and apples in a pumpkin
A novel way to enjoy seasoned pumpkin meat, this easy recipe is from “The Healing Foods Cookbook” by the editors of Prevention magazine. Makes 4 servings.
1 small pumpkin (about 2 1/2 pounds)
2 large onions, minced
1 large apple, minced
1/2 teaspoon dill weed
1/4 cup grated Parmesan cheese
Cut top off pumpkin and set aside. Use a large spoon to scoop out the seeds. In a medium bowl, mix onions, apple, dill and 2 tablespoons of the cheese. Spoon mixture into pumpkin, cover with the top. If top has a stem, cover the stem with foil so it won’t burn. Put pumpkin in a baking dish and bake in preheated 350 degrees. oven until pumpkin is tender, about 2 hours. Open pumpkin; sprinkle with remaining cheese. To serve, scoop out cooked pumpkin with filling.
Pumpkin dumplings
This is a most unusual dessert recipe from “Cooking Secrets of the CIA” (Culinary Institute of America); makes 6 to 8 servings.
2 cups pumpkin puree
1 1/4 cups milk
1/4 cup sugar
1 teaspoon salt
1 tablespoon pumpkin pie spice
4 cups all-purpose flour
4 teaspoons baking powder
6 cups apple cider
Vanilla ice cream
1/2 cup unshelled pumpkin seeds, toasted*
In a large bowl, use an electric hand mixer to combine pumpkin puree, milk, sugar, salt and spice until well blended. Stir in the flour and baking powder to make a soft dough that should just hold its shape on a wooden spoon. Preheat oven to 200 degrees. In a medium saucepan, heat cider to a gentle boil. Form dough into tablespoon-size nuggets. Drop six to eight dumplings into simmering cider. Cook until they rise to the surface, then remove dumplings with a slotted spoon to a baking pan. Cover with a damp cloth and place pan in oven while cooking remaining dumplings in batches. Serve warm dumplings with ice cream if desired, and top with toasted pumpkin seeds. Makes 25 to 30 dumplings, for 6 to 8 servings.
*To toast pumpkin seeds: spread cleaned and dried seeds on a baking sheet. Toast in preheated 350 degrees. oven for 5 to 8 minutes or until lightly browned and beginning to release their aroma.
