Posted on 10/10/2017 3:41:33 PM PDT by Jamestown1630
There are lots of things you can do with pumpkin, besides pie and Jack-0-Lanterns. I like these recipes that can be served inside of the cooking-pumpkin that they came out of to start with. From 'My Recipes' here is Pumpkin Soup with Pumpkin-Seed Mint Pesto:
http://www.myrecipes.com/recipe/pumpkin-soup-pumpkin-seed
'The Kitchn' has '10 Things You Can Cook Inside a Pumpkin', and the Savory Stuffed Pumpkin with Sausage and Gruyere looks great:
http://www.thekitchn.com/10-things-you-can-cook-inside-a-pumpkin-211927
The HGTV email newsletter this week had instructions for making these gorgeous gilded pumpkins out of the 'faux' pumpkins you can get at the craft store, as well as some easy carving templates:
http://www.hgtv.com/design/make-and-celebrate/handmade/metallic-copper-gold-and-silver-pumpkins
-JT
This week: Things to do with Pumpkins!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
That presentation of soup is simply stunning.
Looks tasty, too!
Alas, I’m back to low carbs.
I definitely want to cook things inside pumpkins. That soup looks marvelous.
One thing I hate is that pumpkins don’t smell or taste like cinnamon and cloves, or whatever pumpkin flavor is supposed to be. They are a wonderful fibrous moist high vitamin squash and they taste yummy on their own with just a little sea salt and pepper. I don’t like the fact that the pumpkin flavored weird foods and drinks really have nothing to do with actual pumpkin! And I adore pumpkin pie with all the typical spices in it; I just don’t like the fake overkill.
We made a beef and pumpkin (or squash) and lentil stew to eat in the sukkah. It’s been yummy — even better as leftovers. It would work inside a pumpkin. I’ll find the recipe, it called for lamb stew meat but the store didn’t have any so I used beef.
When cooking any hard squash including pumpkin, just toss it into the 350 degree oven on a cooking tray for 45-60 mins until it’s easy to cut and peel. Don’t attempt to peel raw pumpkins. Unless you love the ER. ;).
There aren’t many net carbs in a serving of pumpkin, especially if you use it in one of those savory dishes:
https://www.verywell.com/carb-info-for-pumpkin-2241816
Good advice. I do that with all the big, hard squash-type beasts. It’s a little harder to get the seeds out, then, but not much.
If you do want to cut it open raw, it’s good to start with a cleaver and mallet ;-)
This is true, I think it may even be allowed on induction, the first two weeks+ of Atkins.
It’s just hard to find cooking pumpkins in city supermarkets. I’ve never tried cooking with one of those that they sell for ‘decor’ - if I got the smallest one of those, would it be edible? I had always heard that the big ones were lousy for cooking.
Not Pumpkin Pie, but Pumpkin Bread Pudding.
Recipe from Bobby Flay by way of The Pioneer Woman
This Thanksgiving we’ve much for which we should be thankful.
JT, thanks for all you do. We’re equally grateful for you as well.
:-)
Thank you, V K! And thanks for all of your great additions to our thread.
Those pumpkin soup bowls are really classy and appetizing. And cute!
AlamazanKitchen cooked a pumpkin in the forest with rich cream and spices inside. I would use my own favorite spices, never use cloves, too strong. Always use cinnamon, nutmeg and ginger.
There aren't too many other things made with pumpkin that I'd probably like better made from something else. Pumpkin ice cream? Don't know.
One idea though is to cook and eat it like I would squash for a change because I need the fiber.
My daughter is always raving and pushing pumpkin latte on me and other things like that. I like my way and extra flavors would ruin it, or like Yaelle said, overkill for me.
I talked about my white pumpkin pie and a pumpkin experience tacked onto the end of last week's thread.
Something a little different with pumpkin...
PUMPKIN DIP
INGREDIENTS:
— 1 (8 ounce) package cream cheese, softened
— 2 cups confectioners’ sugar
— 1 (15 ounce) can solid pack pumpkin
— 1 tablespoon ground cinnamon
— 1 tablespoon pumpkin pie spice
— 1 teaspoon frozen orange juice concentrate
DIRECTIONS:
1. In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving with ginger snap, granny smith apple slices
Great recipe....not just bread pudding....
Pumpkin-bread-pudding......with spicy caramel/ applesauce.......and vanilla bean crème anglaise.
The other day, for breakfast I drank a delicious hot pumpkin spice latte. At the bottom of the cup was some extra spice syrup that did not get stirred in.
So I poured the spice syrup over my hot oatmeal, added some cream and brown sugar.
Et voila.......pumpkin spice oatmeal.
It was out of this world.
That sounds good, very Autumn-y.
Pumpkin just seems to go with cream cheese.
ping to post 16.....
Sounds great. But I personally like my oatmeal just with butter. Grits, too - lots of butter and pepper ;-)
I seem to remember that ‘pumpkin spice’ was shown to be sort of an aphrodisiac, in a (somewhat controversial) study:
(Haven’t found it to work for me - hubby isn’t much interested in pumpkin pie :-)
LOL......no, I do not think spice syrup is a love potion.
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