I have liked pumpkins ever since Cinderella's turned into a magical carriage and chauffeured her to the best night of her life. Just kidding. But seriously. It was no joke this gourd was chosen for that fairy tale... armed with antioxidant superpowers, pumpkin packs a huge amount of beta-carotene and carotenoids, powerful nutrients which protect the body's cells from aging and disease, including a variety of cancers. Among these phytonutrients, you'll find fiber and iron in pumpkin as well. And
the seeds contain iron, protein, and healthy fats! Pumpkin is totally great, and much more versatile than just in pie form. Canned pumpkin contains all of the nutrition in fresh, and is the edible form of pumpkin we know best. I love adding pumpkin puree to oatmeal or risotto. But what about the pumpkin sitting on your porch? Here are some other ideas for this wonderful cucurbit...
Exhibit A: The pumpkin which has sat on our porch since 1 week before our
wedding. We picked it at a local pumpkin patch, and it has surely
brought seasonal joy and happy thoughts to all of our neighbors for the past month.
 |
| Exhibit A: Pumpkin |
Now, to cook. This pumpkin was rather large, so I wouldn't have attempted cutting it if I didn't have a heavy, newly-sharpened chef's knife. (And you shouldn't either, unless you want to lose your hand.)
Exhibit B: Our pumpkin, cut open with sharp knife, guts exposed.
 |
| Exhibit B. (The labels are so you don't get lost.) |
Then I scooped out those precious seeds and... did not a thing with them. Oops! If I had, I maybe would have followed Emeril's family recipe for
roasted pumpkin seeds.
I roasted half of the pumpkin face-down at 350 for 45 minutes, until the pumpkin flesh was soft when pierced with a fork. (
Exhibit C) The other half I peeled with a knife and diced into 1-inch pieces, roasting those at 425 for 20 minutes, turning once, then for another 15.
 |
| Exhibit C: Roasted pumpkin half |
Once the pumpkin half was cooled, I scooped out the flesh and pureed it in a food processor until smooth. It made almost 4 cups of puree! I used 2 cups to make
Caramelized Pumpkin Butter, recipe courtesy of
Vegetarian Times.
Caramelized Pumpkin Butter
Ingredients:
2 cups sugar
2 1/2 cups pumpkin puree
2 Tbs. lemon juice
Directions:
Combine sugar and 2/3 cup water in a saucepan until sugar is dissolved. Bring to a boil over high heat. Boil 7-9 minutes, or until sugar turns a pale amber color. Remove from heat, and carefully add pumpkin puree (mixture sizzles, don't freak!). Stir in the lemon juice. Return to a boil over medium heat and cook 5 minutes, or until thickened and glistening, stirring often.
If you are a canning whiz, unlike me, you will surely know how to seal this jam into jars and give as adorable gifts with a tag that reads: "Spreading Love and Thanksgiving From Our Family to Yours"
(I won't tell that you got that phrase from me.)
 |
| Caramelized Pumpkin Butter |
Another brilliant use for pumpkin puree is soup. My mom makes a very special pumpkin soup that I've asked her to share with me for this post. She can't get canned pumpkin in Germany, so every season she spends time cooking whole pumpkins, pureeing, and freezing the puree for soups, muffins, and more.
Spicy Pumpkin Soup
Recipe courtesy of CinCin
Ingredients:
4 tbs. butter/ olive oil combined
1 onion, chopped
2 cloves garlic, minced
1/8 tsp. crushed red pepper
2 tsp. curry powder
1/2 tsp. coriander
3 cans (15 oz.) pumpkin or 6 cups cubed pumpkin
2 smaller potatoes, diced
2 carrots, diced
4-5 cups broth
1-2 cups milk
3 tbs. brown sugar
1 cup evaporated skim milk
Directions:
1) Melt butter & oil. Saute garlic & onion. Add spices.
2) Add pumpkin, broth, veggies and simmer 20 min.
3) Puree with immersion blender (cool first if desired).
4) Reheat, add sugar. Slowly add milk, stirring to desired consistency. Add cream (evap. milk) and adjust seasonings to taste.
 |
| Cindy's Spicy Pumpkin Soup, photo taken in Cindy's kitchen in Germany |
Now, what about those roasted pumpkin chunks? Try my recipe for...
Pumpkin and Black Bean Stir-Fry with Spicy Peanut Sauce
Stir-fry (read: small amount of oil, medium-high burner, constant stirring) onion, broccoli, and red pepper until brown, 4-5 minutes. Add in previously roasted pumpkin chunks (any squash will work) and cooked black beans, stirring until heated through, 2 minutes. Top with Spicy Peanut Sauce, and remove from heat. Serve with brown rice.
Spicy Peanut Sauce
Combine:
1/4 cup peanut butter
3/4 cup coconut milk
2 Tbs. brown sugar
1 Tbs. lemon juice
1 tsp sriracha (hot chili sauce)
1 tsp tamari (or soy sauce)
1 tsp sesame oil (optional)
1 clove garlic, minced
1 Tbs. chopped cilantro
 |
| Pumpkin and Black Bean Stir-Fry with Spicy Peanut Sauce |
 |
| easy to make, easy to eat |
I hope for your sake you didn't take your porch decoration to Punkin' Chunkin' so that you can make one of these delicious recipes. Have a happy and healthy holiday!
