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Sep 14, 2006 01:20 PM
Discussion

Pumpkin Recipes?

My work does this semi-monthly cooking contest, with a theme ingredient. The theme for our next competition (October 13th) is pumpkin. What the fuck? All the chicks are talking about pumpkin cheesecake, pumpkin pie, etc. I'm thinking of wowing them and going with a main course type of dish rather than a recipe.

Any ides from you guys? For some off reason the first thought that popped into my head was a curry-type of dish with pumpkin (I've had something similar at an Indian buffet with some type of squash). I'm open to any and all suggestions

Anything I can serve inside a mini-pumpkin (I'm all about presentation) would be great.

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  1. How about pumpkin ravioli? I saw Giada de Laurentis do this recipe on her show...it looked great.

    http://www.foodnetwork.com/food/recip...

    1. Spaghetti with Pumpkin Sauce.
      Roast and puree the pumpkin with a new Mexico chili and a little lemon zest, toss with spaghetti rigate and some chopped toasted hazelnuts and top with a little good ricotta.

      Pumpkin chowder or pureed pumpkin soup made with coconut milk in which lemongrass has steeped, served in a mini pumpkin with a few salted toasted pumpkin seeds.

      Pumpkin enchiladas with cotija cheese and corn truffle (huitlacoche(sp?),if you like it)

      roast pork loin with spicy candied pumpkin
      Slice pumpkin thinly, and cook at a very low simmer in sugar syrup with a dried chili until the pumpkin is soft. remove from syrup and set aside. Marinate pork loin in a mix of lime and orange juices(or bitter orange if you have it) and garlic. Roast hot or grill until your preferred level of doneness, and finish with a light glaze of the pumpkin syrup mixed with a little more citrus juice. Slice the loin and plate with pumpkin slices between the slices of pork, with a light vinegar-based cabbage salad.

      1. My Sri Lankan friend taught me a great curry dish that is traditionally cooked with pumpkin but we use butternut squash. In Sri Lanka they use the whole pumpkin, skin and all so I make it with the butternut in the same way (you don't have to do this!). If you want the recipe I can post it...it is a fairly dry curry.

        6 Replies
          1. re: Biggie

            Here you go Biggie...
            Should I call it F--- Awesome Pumpkin Curry?!

            1 small pumpkin or butternut squash, chopped into bite size
            2 tsp. coriander powder
            1 tsp. cumin powder
            2 tsp. chili powder (or to taste); her dad makes his own from ground chilis
            2 oz. dessicated coconut
            1 1" piece of cinnamon
            a sprig of curry leaves
            4 cloves garlic chopped
            1/2 c. chopped onion
            1/2 c. coconut milk
            1 tsp. salt

            Roast spices with coconut until fragrant and coconut is golden; grind spices.
            Mix the roasted ingredients together with all the other ingredients. Bring to a boil and then simmer covered.
            Cook until tender, check to see if you need a little bit of water (I use coconut milk).
            Salt to taste.
            *I've also made this adding roasted cashews and a bit of cilantro.

            1. re: 4chowpups

              i love pumpkin curry. in fact, any spicy pumpkin dish is good in my book.
              i often make pumpkin in spicy peanut sauce, sometimes tossing in spinach or chickpeas.

              1. re: piccola

                I've made Thai red curry with pumpkin and tofu and it is a winner.

                1. re: piccola

                  Interesting Das Ubergeek. I shall have to try that.

                  Ever tried this Pumpkin latte recipe?

                  http://www.recipecircus.com/recipes/J...

                  TT

                2. re: 4chowpups

                  awesome, i think i am going to steal this ingredient list for a pumpkin samosa filling...

            2. A pumpkin soup (lots of recipes on the usual cooking sites) served in mini pumpkins, as you mentioned, would be nice.

              4 Replies
              1. re: morebubbles

                I make pumpkin soup & top it of with chopped pieces of granny smith apple- adds a nice touch. It does seem better the next day too, which is probably good for this type of event.

                1. re: morebubbles

                  Pumpkin soup WITH chestnut dumplings!

                  1. re: Ida Red

                    mmmm chestnut dumplings! How would one go about that? Are they pureed with some binder or stuffed in pastry?

                    1. re: mellycooks

                      Cook the pumpkin/squash in water or stock and puree. Make soup with most, but reserve 5 oz to mix with 5 oz ricotta, 2 Tbls. pureed chestnuts, 2 Tbsp. grated Parmesan, 1 large egg, 7 Tbsp flour ( but add just enough flour). Make dumplings with a spoon or pastry bag (#5 tip)and refrigerate on waxed paper for at least one hour.
                      Reheat the soup, (might need thining with water)
                      In another pot boil salted water and drop the dumplings in a few at a time, they pop back up after 2 or 3 minutes (but taste to check) and serve with soup and ricotta salata grated on top.

                      I havn't made this since last year and I can't for the life of me remember what I did with the soup part. It's hard to get the right kind of soup base that is flavorful, yet not over powering with the dumplings. If anyone has suggestions I'd love to hear them.
                      I've made the dumplings with chestnut flour too before and they came out nice but a little bit heavier.

                2. I make a baked penne w/chunks of roasted butternut (you could use pumpkin) carmelized onions and sharp chedder.

                  2 Replies
                  1. re: JaneRI

                    Would you mind posting the penne recipe? I had a similar pasta dish in a restaurant, but I think there was pancetta in it, too.

                    1. re: foodISlove

                      It's just something I "do", not a recipe, you know? Probably not the same every single time. I start by roasting a medium butternut squash in a roasting pan w/2 med or 1 large onion. Really roast em, like maybe 45 mins at 350? Let cool enough to handle then cut the squash up into chunks...alot of it will just fall apart as much and that's okay too. Cut up the onions too. Mix together w/a pound of cooked penne and 2 packages of shredded cheese (your choice....monterey jack, cheddar, I like x-sharp cheddar w/the sweetness of the squash & onions) and whatever else appeals to you....I guess you could add chicken to make it heartier.....garlic, I like seasoned salt. It's a pretty simple pot-luck dish. I put it all in a 9-13 casserole and bake for about 30 mins w/some crumbs on top.