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Pumpkin. Humble and beautiful.

c
crispy1 Oct 16, 2011 08:35 PM

An friend made an off side comment to me during a serious conversation. He said nothing good had ever come from a pumpkin. I was deeply offended and challenged. I served pumpkin soup at my wedding many years ago and have wowed several dinner party guests with my pumpkin cheesecake. I am now on a quest to find a fabulous pumpkin recipe to make him eat his words. I wanna know how you elevate this humble food to the pinnacle of fall bounty where it belongs.

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  1. ipsedixit RE: crispy1 Oct 16, 2011 08:59 PM

    Pumpkin pie?

    Few things are as delightfully wonderful as a simple, basic and well-made pumpkin pie.

    5 Replies
    1. re: ipsedixit
      m
      magiesmom RE: ipsedixit Oct 17, 2011 06:53 AM

      I love a very eggy custard made with pumpkin and coconut milk. The pumpkin and the coconut play beautifully together.

      1. re: magiesmom
        goodhealthgourmet RE: magiesmom Oct 17, 2011 08:52 AM

        as always, magiesmom & i are in agreement...pumpkin custard with coconut milk is a winner.

        even better if you spice it up a bit with ginger & cardamom, and garnish with macadamia or sesame brittle.

        1. re: goodhealthgourmet
          a
          artemis RE: goodhealthgourmet Oct 27, 2011 10:08 AM

          Do you have a favorite recipe for pumpkin custard with coconut milk? Dare I hope it's dairy free??

          1. re: artemis
            goodhealthgourmet RE: artemis Oct 27, 2011 12:20 PM

            yes, and yes...compliments of fellow Hound TerriL:
            http://chowhound.chow.com/topics/568286

            my tweaks:
            - 1 large egg & 2 whites instead of 2 eggs
            - 1/2 c coconut sugar instead of 1/4 c each white & brown
            - arrowroot instead of cornstarch
            - freshly ground cardamom pods...and it's *1/4* tsp, not 14!
            - fresh vanilla bean instead of extract if i have it on hand
            - occasionally i steep whole cinnamon sticks in the coconut milk first, instead of using ground cinnamon
            - sometimes use lite coconut milk instead of full-fat

            for the record, if you already have a favorite recipe that calls for dairy, you can just substitute coconut milk (full-fat or lite) to make it dairy-free. works like a charm.

            1. re: goodhealthgourmet
              a
              artemis RE: goodhealthgourmet Oct 27, 2011 04:10 PM

              omg. SO EXCITING! Thanks!!!

              I presume coconut sugar is something that can be found either at Whole Foods or an asian supermarket?

    2. Gio RE: crispy1 Oct 17, 2011 07:17 AM

      Stuffed pumpkin is very popular at Casa Gio. I've made Caudia Roden's recipe from her book The New Book of Middle Eastern Food when the book was a COTM and several times after... here's the link to my report:
      http://chowhound.chow.com/topics/7313...

      Dorie Greenspan has a recipe for stuffed pumpkin called Pumpkin Stuffed with Everything Good. It was a huge hit for many COTM cooks. Here's that recipe at Epicurious...
      http://www.epicurious.com/recipes/foo...

      1 Reply
      1. re: Gio
        Pia RE: Gio Oct 17, 2011 08:15 AM

        Yes, both of these ideas are great -- my guess is he's never had a savory pumpkin dish, and is not a fan of sweet pumpkin. If he likes other kinds of squash, I bet these stuffed pumpkin recipes will be a hit. I think simple roasted chunks of pumpkin, tossed with butter, sage, and olive oil, and maybe used to top a salad would also be a good way to convert someone who has only experienced custardy sweet pumpkin.

      2. s
        sueatmo RE: crispy1 Oct 17, 2011 07:29 AM

        I just had a 'vision' of pumpkin cornbread. For dessert perhaps? Or as an accompaniment to a tangy soup? I'll have to research this.

        4 Replies
        1. re: sueatmo
          s
          sueatmo RE: sueatmo Oct 17, 2011 03:06 PM

          http://www.recipegirl.com/2007/10/01/...

          Here is a recipe for Pumpkin Cornbread. Might be good.

          1. re: sueatmo
            g
            gembellina RE: sueatmo Oct 19, 2011 03:57 AM

            I tried that link and my work filter blocked it as porn!

            1. re: gembellina
              Caitlin McGrath RE: gembellina Oct 19, 2011 09:55 AM

              Works fine for me (and it's just a recipe, nothing illicit).

              1. re: gembellina
                s
                sueatmo RE: gembellina Oct 20, 2011 05:37 PM

                I am guessing that the 'girl' in the url triggered the filter. Why don't you copy and paste the link in email, and send it to yourself?

          2. absurdnerdbird RE: crispy1 Oct 17, 2011 08:32 AM

            How about pumpkin or acorn squash risotto? Roasted chunks of squash, lots of cheese, yummy.

            1. h
              HillJ RE: crispy1 Oct 17, 2011 08:40 AM

              pumpkin carrot curry soup with a nice loaf of homemade bread.

              1. mlou72 RE: crispy1 Oct 17, 2011 02:37 PM

                Eat a tastier pumpkin! Kabocha!

                I don't know that kabocha no nimono is exactly elevated, but it is the tastiest way I enjoy pumpkin and can't stop eating it. Sweet and savory, excellent hot or cold, and tastes particularly good with beef.

                1 Reply
                1. re: mlou72
                  c
                  crispy1 RE: mlou72 Oct 17, 2011 08:00 PM

                  Thanks Chowsers!!!! Cornbread, stuffed, risotto. I 'm on it. Cannot wait to see his reaction. Pumpkins rule!!!!

                2. l
                  lemons RE: crispy1 Oct 17, 2011 08:23 PM

                  I still dream of a soup I at ein Aix-en-Provence one autumn. It took me about 15 minutes to remember what the word poitron meant, which got me about halfway through the bowl of soup. It was a savory pumpkin soup, none of the"sweet" spices, I have intermittently searched for such a recipe ever since. I do agree that it needs to be another pumpkin than the jack o'lantern. The French used what we'd call a Cinderella pumpkin, short and wide, many times, from what I found out at the time.

                  And one Paris restaurant chain decorated their store entrances with a pile of pumpkins and a few corn stalks with silver paint sprayed over the tops of the pumpkins and here and there on the corn. Very elegant looking; perhaps it was to mimic frost, but it looked swell whether or not you thought of frost.

                  1. Emme RE: crispy1 Oct 17, 2011 09:00 PM

                    I do a pumpkin sauce for grilled or broiled or pan-sauteed fish (something sturdy) - caramelize some onions (reserve a few for finishing/plating) add in some diced roasted red peppers, chopped sundried tomatoes, S & P, pureed roasted pumpkin, and stir together. then puree along with some evaporated milk to thin. return to pan and stir in some fresh sage, cooking long enough just to wilt. i plate fish on bottom, then a dollop of caramelized onions, then pumpkin sauce and sage to garnish. (rosemary works nicely too)

                    also fun and a tweak on the norm -- pumpkin latkes; i grate and lightly steam some pumpkin; roast and mash some; also roast some garlic... combine mashed pumpkin, mashed roasted garlic, grated pumpkin, S & P, and egg. form patties and fry... yummy served with an herbed brown butter sauce.

                    1. r
                      rainey RE: crispy1 Oct 17, 2011 09:08 PM

                      This is simple but really delicious. I can't think of anyone I've ever served it to who didn't like it.

                      Bowtie Pasta with Pumpkin Sauce
                      Serving Size: 8

                      • 6 shallots , peeled and chopped
                      • 1 clove garlic, peeled and chopped
                      • 2 tablespoon butter
                      • 1/2 cup chicken stock
                      • 1 15-oz. can pumpkin puree
                      • 1 cup half-and-half
                      • 1/4 cup Parmesan, freshly grated
                      • 1/4 teaspoon nutmeg, freshly grated
                      • 1/2 teaspoon dry mustard
                      • salt and freshly ground pepper, to taste
                      • fresh basil, for garnish
                      • pine nuts, toasted, for garnish
                      • 1 1/2 pound bowtie pasta

                      1. In a large saucepan, cook the shallots and garlic in the butter until soft. Add the stock and simmer. Stir in the pumpkin, cream, and grated Parmesan. Reduce the heat to a simmer, and add the nutmeg, mustard, pepper, and salt. Continue to cook over low heat for about 25 minutes.

                      2. Meanwhile, cook pasta. Drain.

                      3. Toast pine nuts. Set aside.

                      4. Toss pasta with sauce and garnish with pine nuts and a chiffonade of basil to serve.

                      2 Replies
                      1. re: rainey
                        c
                        crispy1 RE: rainey Oct 17, 2011 09:18 PM

                        I am going to make this tomorrow night for the kids before presenting to the pumpkin hater.

                        1. re: rainey
                          mlou72 RE: rainey Oct 18, 2011 02:40 PM

                          Oh does that sound delicious! I wonder if it would work well with orichette instead of farfalle? And come to think of it, years ago I had a pumpkin ravioli that was divine, though I can't even remember much about it other than that -- perhaps there was a little duck involved.

                        2. lilgi RE: crispy1 Oct 18, 2011 02:08 AM

                          We are lovin' pumpkin muffins this time of year.

                          4 Replies
                          1. re: lilgi
                            Cheese Boy RE: lilgi Oct 18, 2011 10:54 PM

                            Adding pumpkin pound cake, and pumpkin ice cream to this party.

                            1. re: Cheese Boy
                              lilgi RE: Cheese Boy Oct 18, 2011 11:19 PM

                              I like the idea of pumpkin ice cream. If I have a chance I'll make it this week:
                              http://www.davidlebovitz.com/2009/11/...

                              Thanks!

                              1. re: lilgi
                                lilgi RE: lilgi Oct 26, 2011 12:58 PM

                                I made the ice cream last week with a couple of tablespoons of dark rum and 1/2 teaspoon powdered ginger (instead of 1 teaspoon of fresh). The flavor was perfect, only I prefer my ice cream a little richer, next time I may add and extra yolk, up the sugar and switch the quantities of milk and cream since this recipe calls for more milk than cream. Not sure how it will affect the flavor overall but I'll give it a go.

                                1. re: lilgi
                                  Cheese Boy RE: lilgi Oct 26, 2011 09:00 PM

                                  Very nice.
                                  I have a craving for pumpkin pound cake with some of that ice cream.

                          2. BabsW RE: crispy1 Oct 18, 2011 03:06 AM

                            Sweet: Pumpkin bread, spiced pumpkin cheesecake, pumpkin roll, pumpkin cookies with maple icing, pumpkin muffins and (my favorite) my pumpkin gingerbread, which is not all that pumpkiny-tasting, but still the best thing I have ever baked, and let me tell you, the cheesecake used to have that honor because well, it's CHEESECAKE. Duh..

                            Savory: Pumpkin risotto, beef stew with pumpkin cooked in a pumpkin shell, pumpkin soup, Pumpkin ravioli with brown butter and crispy sage leaves.

                            1. goodhealthgourmet RE: crispy1 Oct 18, 2011 04:29 AM

                              and in case you need more ammo:
                              http://chowhound.chow.com/topics/660894
                              http://chowhound.chow.com/topics/805550
                              http://chowhound.chow.com/topics/766063
                              http://chowhound.chow.com/topics/565749
                              http://chowhound.chow.com/topics/280643
                              http://chowhound.chow.com/topics/569471
                              http://chowhound.chow.com/topics/744156
                              http://chowhound.chow.com/topics/666449
                              http://chowhound.chow.com/topics/569647
                              http://chowhound.chow.com/topics/574476
                              http://chowhound.chow.com/topics/457538
                              http://chowhound.chow.com/topics/325843
                              http://chowhound.chow.com/topics/445964
                              http://chowhound.chow.com/topics/462038
                              http://chowhound.chow.com/topics/343332
                              http://chowhound.chow.com/topics/338588
                              http://chowhound.chow.com/topics/748840
                              http://chowhound.chow.com/topics/738874

                              if you *really* want to drive the point home to him there are numerous ways to season the roasted/toasted seeds too!

                              1. k
                                kerosundae RE: crispy1 Oct 18, 2011 06:45 AM

                                pumpkin in couscous...yum

                                1 Reply
                                1. re: kerosundae
                                  s
                                  sueatmo RE: kerosundae Oct 18, 2011 07:34 AM

                                  Pumpkin seeds in couscous--would be yum too.

                                2. h
                                  HillJ RE: crispy1 Oct 20, 2011 05:03 PM

                                  If you love pumpkin as much as I, you must treat yourself to this over the top tart pronto!
                                  http://www.nytimes.com/2011/10/19/din...

                                  so good, I need to bake it again tomorrow and share it with my pumpkin-loving friends.

                                  8 Replies
                                  1. re: HillJ
                                    goodhealthgourmet RE: HillJ Oct 26, 2011 02:19 PM

                                    that entire menu was terrific. i really like Melissa Clark.

                                    1. re: goodhealthgourmet
                                      h
                                      HillJ RE: goodhealthgourmet Oct 26, 2011 02:40 PM

                                      Right now, this is my fav pumpkin dish. I've made it three x's.

                                      1. re: HillJ
                                        goodhealthgourmet RE: HillJ Oct 26, 2011 03:46 PM

                                        something about the recipe was tugging at my memory so i sifted through some old bookmarks and i dug up this Amanda Hesser recipe from '06: http://www.nytimes.com/2006/10/04/din...

                                        the instructions for preparing the pumpkin and the crust are *exactly* the same - might set off my ethics alarm if they didn't work for the same publication.

                                        i need to try the filling from the newer (Clark) recipe in a GF tart crust. i'm thinking open-faced, and i might even get really crazy and take it over the top with a little pancetta or Asiago...

                                      2. re: goodhealthgourmet
                                        Vetter RE: goodhealthgourmet Oct 26, 2011 03:43 PM

                                        GHG, do you have any suggestions on how to make that tart GF? I'm wondering if I could just make it like a casserole and perhaps have some almond flour based pastry cut out on the top for a little festivity. I don't like pastry bottom crusts enough to bother, but there's something about the crunch on top...

                                        Thanks for posting that, HillJ! It looks right up my alley. Drool.

                                        1. re: Vetter
                                          Caitlin McGrath RE: Vetter Oct 26, 2011 04:47 PM

                                          I recently made a zucchini crumble, Nigel Slater recipe, and something like the topping for that could totally work in a GF context, and baked up both crunchy and totally delicious. It was fresh breadcrumbs, walnuts, fresh herbs, and crumbly cheese (i.e., an aged cheddar) pulsed in the food processor, spread on top of the filling. With a GF sub for the breadcrumbs (maybe a crushed crunchy cereal like puffed rice?), I can see it working well with the squash filling.

                                          1. re: Vetter
                                            h
                                            HillJ RE: Vetter Oct 26, 2011 04:53 PM

                                            Vetter, my pleasure it's rich and rustic; really lovely.

                                            ghg, probably influenced by other recipe files and you're absolutely right; hardly a new concept.

                                        2. re: HillJ
                                          Pia RE: HillJ Oct 31, 2011 06:27 AM

                                          That sounds delicious, but is it really necessary to grate the pumpkin? Would small cubes work instead? It sounds so fussy to cut open and scoop out and then have to grate the pumpkin.

                                          1. re: Pia
                                            h
                                            HillJ RE: Pia Oct 31, 2011 07:00 AM

                                            Pia, grating versus cubes is a texture thing. Also, pre crust filling the pumpkin is not cooked. You are mixing it with the other filling ingredients and only the peppers & onions are roasted ahead. Grating better ensures an even cook and once a part of the filling a texture I def. preferred. If you're going to cube, I'd roast the pumpkin ahead with the peppers and onions to ensure your pumpkin is not under cooked.

                                        3. j
                                          jvanderh RE: crispy1 Oct 27, 2011 09:51 AM

                                          Cool challenge. How about a savory pumpkin soup? Sauteed garlic, roasted pumpkin, stock, and a little cream cheese (or sour cream or yogurt or creme fraiche). I'd serve it pureed, but you could also leave some chunks. I bet a stuffed pumpkin would be good. Get a small one with a hard shell, clean it like a jack-o-lantern, bake it, and scoop out most of the flesh, mix with delicious things and bake with cheese on top. I bet pumpkin tempura would be good, and kaddo bowrani is hard not to like. It would be fun to serve pumpkin seeds in whatever you make. In my opinion, the crucial thing is to turn the oven off and let them dry out overnight. This combats the chewy/fibrous thing that many people find objectionable.

                                          1. h
                                            HillJ RE: crispy1 Oct 27, 2011 06:36 PM

                                            http://halloween.betterrecipes.com/pu...
                                            My neighbor brought over these treats. Sweet but not half bad.

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