| Pumpkin
Recipes
It's not just for pies
Pumpkin Cheese Risotto Risotto is a classic Italian rice dish. Although it requires
constant watching and stirring it is well worth the time
and effort. Do not rinse the rice before cooking it.
The starch
that coats each grain is important for making creamy
risotto. Serve
as soon as possible after cooking to prevent gumminess.
- 7 to 8 cups chicken stock, canned or homemade
- 1 tablespoon butter or margarine
- 1 small onion, finely chopped
- 2 cups Arborio rice*
- 1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes
- 6 fresh sage leaves, minced
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 4 sage leaves for garnish
In
a saucepan, heat stock to a simmer and holds at a very slow
simmer.
In
a large heavy bottomed saucepan next to stock, heat butter
and add onion. Cook over medium heat until translucent. Add
rice, stir, and add 1 1/2
cups hot stock.
Stir
until the rice has absorbed most of the liquid; add another
1 1/2 cups hot stock. Repeat a third time adding pumpkin
and sage. Repeat with another
1 1/2 cups hot stock and add salt and pepper to taste.
Continue
to stir until most of the stock has been absorbed by the
rice. After about 25 to 30 minutes, taste. Adjust seasoning
if necessary. Rice should
be firm but tender (al dente).
Leave
risotto a little runny before adding the cheese so it will
have a creamy not stiff texture.
Ladle
into soup plates and garnish with a sage leaf.
Makes four servings as a main course or six appetizer servings.
Pumpkin Soup With Curry Powder Top this tasty fall soup with chopped parsley or chives,
or a few roasted seasoned pumpkin seeds.
- 3
tablespoons butter
- 1
medium sweet onion, chopped
- 4
medium carrots, chopped
- 3
medium ribs celery, chopped
- 1
clove garlic, minced
- 1
1/2 cups vegetable broth
- 1
1/2 teaspoons curry powder, or to taste
- 1/2
teaspoon salt, or to taste
- Dash
fresh ground black pepper
- 2
tablespoons fresh parsley, or 2 teaspoons parsley flakes
- 3
cups mashed pumpkin, fresh if possible
- 2
cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
- Parsley
or chives, for garnish, optional
In
a large saucepan melt butter over medium-low heat. Add chopped
vegetables and saute until just tender. Add garlic
and vegetable broth; bring
to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons
curry powder
and 1/2
teaspoon salt, along with the pepper, parsley, and pumpkin.
Stir
in half and half or milk and cream until well blended. Working
with batches, blend until smooth and pour back into the saucepan.
Heat through;
taste and
add more salt and curry powder as needed. Garnish with parsley or
snipped chives. Serves 6.
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Pumpkin
Dumplings
- 1/2
cup canned solid pack pumpkin
- 1
large egg
- 1/2
teaspoon salt
- 1/8
teaspoon grated nutmeg
- 1/8
teaspoon (generous) baking powder
- 1/2
cup all purpose flour
- 3
tablespoons butter
- 1/2
cup grated Parmesan cheese
Bring
large pot of salted water to boil. Whisk pumpkin, egg, salt,
nutmeg and baking powder in large bowl to blend. Mix in flour
(dough will be soft). Dip 1/2-teaspoon measuring spoon into
boiling water to moisten. Scoop up generous 1/2 teaspoon
of dough and return spoon to water, allowing dough to
drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls
of dough into water, first dipping spoon into water to moisten
each time. Boil dumpling until cooked through, about 10 minutes.
Using slotted spoon, transfer to colander and drain. Melt
butter in heavy large skillet over medium heat. Add dumplings.
Sauté until beginning to brown, about 8 minutes. Transfer
dumplings to bowl. Sprinkle with cheese and serve. Makes
4 Side-Dish Servings.
Pumpkin
Surprise
- 1
Box of yellow or white cake mix
- 1
30-oz. can of Libby’s pumpkin mixture
- 1
stick of butter
- Whip
cream (optional)
Prepare
pumpkin mixture as for pie filling by following directions
on back of can. Lightly grease a 13 x 13x 2 pan. Pour 1/3
of the cake mix into it so the pan is lightly and smoothly
coated.
Pour
pumpkin mixture on top and spread evenly.
Pour
remaining cake mix on top and spread evenly.
Melt
butter then dribble over entire mixture. Bake in oven for
50-60 minutes at 375 degrees. Serve either hot or cold and
add whipped topping if desired.
Pumpkin
Chocolate Chip Bread
- Nonstick
cooking spray
- Flour
for dusting
- 3
cups flour
- 3
cups sugar
- 2
t baking soda
- 1/2
t baking powder
- 1
t salt
- 1
t cloves
- 1
t allspice
- 1
t cinnamon
- 1
cup vegetable oil
- 4
eggs
- 2/3
cup water
- 2
cups canned pumpkin
- 2
cups chocolate chips
Preheat
oven to 325 degrees. Coat two 5x9 loaf pans with cooking
spray. Dust with flour.
Combine
flour, sugar, baking soda, baking powder, salt, cloves, allspice
and cinnamon in a large bowl. Whisk the oil, eggs and water
together. Add to the flour mixture; mix well. Add the pumpkin
and chocolate chips; just until combined.
Divide
the batter between the pans. Bake for 1 1/4 hours or until
a wooden pick inserted in the center comes out clean. Remove
from the pans; cool on a wire rack
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