Pumpkins, Pumpkins, Pumpkins.......
Pumpkins are considered to be a fruit and one of the most popular crops in the United States, which consumes roughly 1.5 billion...Yes BILLION......pounds of pumpkin. Of the multiple uses for pumpkin, I typically use it in cooking. Carving out a pumpkin is just not my favorite thing to do. However, I did do it a couple times for my son. So, today I am going to share with you, three of my favorite recipes using pumpkin, just to show you the versatility in cooking with this fruit. One is a bread, which is terrific in the mornings with your tea or coffee or as a dessert. A soup that is full of intense flavor and is the perfect starter course and finally a specialty from the Caribbean, fritters. It had to be one of my favorite snacks to take to the beach, when I was in St. Lucia.
The first thing I usually do when I know I am going to be cooking with a lot of pumpkin is make my own puree and freeze, what I don't use right away. I am not saying that you can not use canned puree, I just love the taste of the fresh puree, and you can freeze it for 4 to 6 months.
Pumpkin Puree
When choosing a pumpkin for puree, go for the smaller pumpkin with a dark orange flesh (sugar pumpkin), the larger ones (field pumpkins) tend to be not as sweet and very stringy. Ideally, field pumpkins are for carving not for baking.
- Preheat the oven to 375F/190C
- Cut the pumpkin in half or in quarters if it is a medium sized pumpkin. Discard the stem and seeds.
- On a cookie sheet lined with foil, place the halves or quarters face down and cover with tented foil.
- Bake for 1 hour (small pumpkin) or 1½ hours (medium pumpkin,) or until tender.
- Scoop out the flesh and mash or puree it in a food processor.
Pumpkin Bread
The first time I made this, I was a little bit skeptical because of the coconut but it has become one of my favorites, for this time of year. This is not your ordinary pumpkin bread.
The first time I made this, I was a little bit skeptical because of the coconut but it has become one of my favorites, for this time of year. This is not your ordinary pumpkin bread.
Description: Super moist
Cuisine Style: Autumn Dessert
Ingredients:
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup unsweetened coconut milk
2/3 cup flaked coconut
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup unsweetened coconut milk
2/3 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Prep Time: 5 minutes
Cook Time: 1 hr 15 minutes
Level: Simple
Servings: 2 8x4 inch loaves
Roasted Pumpkin Soup
Description: Creamy with a touch of sweetness!
Cuisine Style: Fall Comfort Food
Ingredients:
1 large yellow/sweet onion, minced
6 cups chicken broth
2 cups heavy cream
4 Tablespoons butter
1 Tablespoon fresh Thyme
salt and freshly ground pepper
1/2 teaspoon ginger
1/4 teaspoon cayenne pepper
1 Tablespoon minced garlic
1 bay leaf
2 Tablespoons olive oil
Preheat oven to 350F/180C. In a medium bowl toss pumpkin with olive oil and and salt and pepper. Cook for 45 minutes until soft, and set aside. In a large heavy-bottomed stock pot melt butter and saute over medium heat for 5 minutes. Add garlic, thyme, bay leaf and spices and cook for an additional 15 minutes. Add 4 cups of the chicken stock and 2 cups of cream. Simmer over low heat. Place cooled pumpkin in food processor with reserved chicken stock (2 cups) and puree until smooth. Add pureed pumpkin to the soup, bring to a boil over medium heat. Reduce heat to low and simmer for 1 hour.
Garnish with cream and parsley.
Prep Time: 45 minutes
Cook Time: 55-60 minutes
Level: Simple
Servings: 8-10
I will never forget the first time I had pumpkin fritters, maybe it had something to do with the view. It was at the Ladera resort in St. Lucia. If you haven't gone....put it on your list! But until you get there, you have to try these little miniature bits of heaven.
Description: Sweetness with a little spice
Cuisine Style: Caribbean
Ingredients:
1 cup coarsely grated pumpkin
1 tablespoon salt
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon dried yeast
½ teaspoon sugar
2/3 cup milk
1 egg, lightly beaten
1/4 cup finely chopped cilantro
1 jalapeño, seeded and finely chopped
½ teaspoon fresh ground black pepper
Oil for deep-frying
Dipping sauce: raspberry chipotle, tomato chutney, baconnaise
Place the grated pumpkin in a bowl and scatter with the salt. Cover and set aside for 30 minutes. (This step is to extract the moisture from the pumpkin). Squeeze extra liquid from the pumpkin and set aside. Combine the flour, baking powder, yeast and sugar in a large bowl. Mix in the milk and egg. Stir in the pumpkin, cilantro, jalapeño and freshly ground black pepper. Cover and set aside in a warm place until doubled in size (1 hour). Heat the oil in the deep-fryer until 350F/180C. Deep fry 1 tablespoon full of the batter, in batches, turning once, until golden (4-5 minutes). Drain on paper towels and serve immediately with your choice of dipping sauce.
1 cup coarsely grated pumpkin
1 tablespoon salt
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon dried yeast
½ teaspoon sugar
2/3 cup milk
1 egg, lightly beaten
1/4 cup finely chopped cilantro
1 jalapeño, seeded and finely chopped
½ teaspoon fresh ground black pepper
Oil for deep-frying
Dipping sauce: raspberry chipotle, tomato chutney, baconnaise
Place the grated pumpkin in a bowl and scatter with the salt. Cover and set aside for 30 minutes. (This step is to extract the moisture from the pumpkin). Squeeze extra liquid from the pumpkin and set aside. Combine the flour, baking powder, yeast and sugar in a large bowl. Mix in the milk and egg. Stir in the pumpkin, cilantro, jalapeño and freshly ground black pepper. Cover and set aside in a warm place until doubled in size (1 hour). Heat the oil in the deep-fryer until 350F/180C. Deep fry 1 tablespoon full of the batter, in batches, turning once, until golden (4-5 minutes). Drain on paper towels and serve immediately with your choice of dipping sauce.
Prep Time: 30 minutes
Cook Time: 4-5 minutes per fritter
Level: Simple
Servings: 18 fritters
Enjoy!!!!
I can't wait to make these recipes. Thank you.
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