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.
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.
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
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.
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.
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.