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Canned pumpkin?

j
Jeserf Jun 25, 2008 09:32 AM

I am moving in a few weeks, and am in the process of cleaning out my cabinets of items I don't need to move.

I have ONE can of pumpkin that I'd like to use.

Considering it's summer, what is a good non-dessert way to use this up?

I like any cuisine, and a capable cook, have lots of other ingredients, and the only caveat is that I prefer a vegetarian option.

Thanks in advance.

  1. The Dairy Queen Jun 25, 2008 09:36 AM

    I was going to recommend a dessert, alas, until I saw the caveat. However, you might find this thread helpful http://www.chowhound.com/topics/525909

    Happy packing!

    ~TDQ

    1 Reply
    1. re: The Dairy Queen
      j
      Jeserf Jun 25, 2008 09:44 AM

      Thanks!

      a chili might be the way to go.

    2. LulusMom Jun 25, 2008 09:43 AM

      I tried a pumpkin pasta with rosemary from Everyday Cooking a few months ago that was pretty good (I think sage would have been a little nicer), and there is a wonderful vietnamese pumpkin soup on epicurious that I've successfully made with canned pumpkin (purists dying a little inside at this ... sorry). I can lead you to either one if they sound like something you'd like.

      1 Reply
      1. re: LulusMom
        j
        Jeserf Jun 25, 2008 09:46 AM

        I can navigate my way through Epi - maybe I'll try that if there's not too many ingredients...

        thanks!

      2. s
        Stuffed Monkey Jun 25, 2008 10:05 AM

        Some just suggested to me making rice with 1/2 pumpkin and 1/2 water and it comes out like risotto. I haven't tried it yet but it sounds easy and canned pumpkin is a super food full of nutrients and fiber

        1. paulj Jun 25, 2008 10:06 AM

          I use canned pumpkin for a multigrain pumpkin bread - something that I can eat for breakfast in place of expensive store bought muffins.

          It might also work for soup. I've been making an Italian pumpkin soup, though so far I've only used home-cooked butternut squash. The competitor on ICA made something along that line in the Parmesan battle.

          The recipe I follow includes onion, stock, milk, S&P, nutmeg, and finishes with some cooked spaghetti, and grated cheese.

          paulj

          3 Replies
          1. re: paulj
            FoodFuser Jun 25, 2008 08:32 PM

            Paul, for the bread, would you post the recipe?

            1. re: FoodFuser
              paulj Jun 25, 2008 09:45 PM

              I start with regular pumpkin recipe from (newish) Joy of Cooking - 3 cups of flour, 2 cups (or 1 can) of puree, 4 eggs, etc (for 2 loaves).

              The key changes:
              1 1/2c of white whole wheat flour
              1 1/2c of mixed other 'flour': oat bran, ground almonds, oats, oat flour, bran, etc
              Cut the sugar in half (only 1 c)
              Generous handfuls of nuts and dried fruit
              Melted butter or oil can be as low as 1/4c (or even omitted)
              2 tsp more or less spices like cinammon, ginger etc. These vary from batch to batch.

              paulj

              1. re: paulj
                FoodFuser Jun 25, 2008 11:56 PM

                Thanks, Paul. Glad to see a pumpkin bread that goes with whole grain and doesn't have so much sugar as to seem a dessert.

          2. l
            LJS Jun 25, 2008 11:16 AM

            You can easily do a Chilled Pumpkin Soup...simply take your can of pumpkin, dilute with a good chicken broth (maybe 3-1 ratio?), add a cup of cream and 1-2 tsps of good curry powder. Blend if necessary to get your consistency right. Heat, taste and chill. Serve with a nice dollop of excellent full fat yoghurt and a slice of cucumber. The colours are charming.

            2 Replies
            1. re: LJS
              LulusMom Jun 25, 2008 11:47 AM

              mmm, or even coconut milk in place of the cream.

              1. re: LulusMom
                a
                Anne H Jun 25, 2008 05:09 PM

                My pumpkin soup recipe involves coconut milk, cayenne, and lots of ginger. Very yummy with ginger, highly recommended.

            2. b
              bear Jun 25, 2008 01:06 PM

              You could also try pumpkin kibbeh. Yummy and veggie.

              http://www.chowhound.com/topics/526456

              1. Kate is always hungry Jun 25, 2008 06:25 PM

                I vote for pumpkin soup. Mine has onions sauteed in butter or olive oil, curry powder, vegetable stock, can of pumpkin, and milk or half and half. Easy to find specifc recipes on line for this soup.

                1. goodhealthgourmet Jun 25, 2008 07:40 PM

                  heck, i just combine equal parts pumpkin and cottage cheese or yogurt [soy yogurt is fine if you don't do dairy], drizzle with agave nectar & sprinkle with a little cinnamon & maybe some chopped nuts, and...voila! quick & easy no-cook breakfast or snack.

                  good luck with the move!

                  1. Emme Jun 25, 2008 10:48 PM

                    i do a pumpkin sauce over a white fish, but you can easily do it over a grilled or sauteed piece of tofu - caramelize some onions in butter and olive oil. reserve some of the onions. add in some roasted red peppers, sundried tomatoes, pumpkin puree and evaporated milk. combine, and then puree in a blender or using a hand mixer. return to pan and stir in some sage shreds. plate with tofu on bottom, then sauce, then the reserved onions and sage for garnish.

                    add to a protein shake.

                    add to oatmeal.

                    pumpkin pancakes - pumpkin, oats, egg, flour, pumpkin pie spice (or just cinnamon), vanilla, and a little salt

                    pumpkin based gazpacho

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