For the Pumpkin lover
I love this season for the same reasons a lot of people do - PUMPKIN FLAVORED FOOD!
I went a little nuts and stocked up on some organic pumpkin puree....now i just have a bunch of cans of pumpkin in my pantry and need to lighten the load a bit, but I'm tired of pumpkin pancakes, muffins, biscuits, etc.
Have any of you tried incorporating pumpkin puree in something that isn't a sort of bread product?
I'm less unsure about how the flavor will work and more curious about how the texture/thickness of the puree should be handled.
Can I incorporate it into a pasta dish as a sauce? stuffing for roasted peppers or something? How else do you use pumpkin that's a bit "out of the ordinary?
yes to pumpkin sauce for pasta. i saute some red onion or shallot, garlic and sage, then add the puree and some cream or creme fraiche. a splash of vodka or bourbon is nice. too.
made some pumpkin salted caramels (recipe from food52 i think) last week thatg were great.
pumpkin soup, of course. mine is with black beans, and now that i think of it, i need to go make it for lunch.
re: chez cherie
I've made those pumpkin caramels from Food52 so many times. That was a contest winner favorite in our home. Along with the apple cider and pear cider versions later on.
To the OP others we enjoy:
Pumpkin puree worked into mac n cheese.
Pumpkin mousse (Martha Stewart recipe is to die for)
I love pumpkin, too! I'm eating pumpkin soup as I write this.
In addition to the ideas already offered, I've made a mixture of pumpkin puree and ricotta, then filled wonton wrappers with the mix to make a ravioli. I serve that with a browned butter sauce.
On the more traditional use, I just made pumpkin pie crumb bars from the cookingclassy website. They are/were so good, I can see them becoming a regular.
Pumpkin eggnog - mix puree w/eggnog, add pumpkin pie spice to taste.
Sub pumpkin puree for part (half) of the milk in recipes for butterscotch, rice, or tapioca pudding, add PP spice..
in terms of savory…
--mac'n'cheese (heavier on the gruyere…)
--gratin -- i mix pumpkin puree with browned butter (or sometimes a browned butter béchamel) and instead of potatoes for the layers, i like to use cauliflower and sometimes shredded brussel sprouts for bite and contrast of taste and texture… gruyere and/or parmesan, sage or thyme
--savory pumpkin pie
--pumpkin cheddar tart
--this tortilla casserole intrigues me as well… http://www.bhg.com/thanksgiving/recip...
I probably have a half dozen pumpkin soup recipes in my collection.
My simplest involves sautéing some onion (perhaps 1 large or two medium) until translucent. Add a can of pumpkin puree and enough chicken stock to produce an appealing thickness. Bring to a boil and reduce heat to a simmer. Continue cooking, covered, for about 20-25 minutes. Using an immersion blender or blender, puree soup, Return the soup to the pan and add grated good-quality Parmesan cheese. (I use my microplane fine grater and create a pile that probably fills 1/2 -- 2/3 cup) Add the cheese to the soup and stir to melt and blend. Taste and add more cheese if desired. Continue to simmer for 5-10 additional minutes.
To serve, top with dried sunflower or pumpkin seeds or pine nuts.
Alternatives: Add sriracha sauce to taste to the soup OR drizzle some chimichurri sauce over top the soup. (Do not do both in the same batch of soup.)
My goal is to kill some of the sweetness from the pumpkin and onion, but you may prefer a sweeter end product.
Here's my version of a soup recipe that retains the sweetness of the pumpkin. The original recipe calls for butternut squash, but I've often subbed a can of pumpkin for convenience.
Butternut Squash Soup with Apple & Cider
1 (3/4-pound) butternut squash, peeled and cubed (or 1 15-ounce can pure pumpkin puree)
1 Tablespoon butter
6 shallots, thinly sliced
2 cloves garlic, minced or sliced thinly
3 green apples, cored, peeled and cubed
1 cup sweet apple cider
2 cups chicken (or vegetable) stock
1 cup cream
Salt and pepper
Preheat oven to 400 degrees. Bake squash for about 10 minutes or until golden brown.
Melt butter over medium-high heat in saucepan or small stock pot; add shallots and garlic. Saute until moisture is evaporated. Add squash and apple cubes. Cook for 2 to 3 minutes. Add cider and continue cooking. When liquid is almost evaporated, add the stock and continue cooking until ingredients are tender.
Remove pan from heat. Using an immersion blender or a blender, puree the soup.
Add cream to pan and bring almost to a boil. Reduce heat to simmer and continue cooking until all ingredients thoroughly heated. Add salt and pepper to taste.
Top with some raw cubes of apple or pumpkin or sunflower seeds.
Makes 4 servings.