Pumpkin You Say

Now, I love pumpkin.  A few years ago I went to a restaurant and had a great five course pumpkin meal.  Yes, it may sound a bit much but everything was just so full of flavor that it just made you want for more.  So as I reflected on that meal I thought I would share some pumpkin recipes with you.  I promise you will never look at pumpkin the same again.

Please remember to check back often.  I plan to do a Thanksgiving Day dinner around the world blog entry sometime some.  It will be full of all types of recipes.
Remember to order some Abundance Yeah Pumpkin Butter $6.00 for a 16oz jar.  Email me abundanceyeah@gmail.com
I would love to hear your comments.

Pumpkin Stew

2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons canola oil, divided

1 cup water

3 large potatoes, peeled and cut into 1-inch cubes

4 medium carrots, sliced

1 large green pepper, cut into 1/2-inch pieces

4 garlic cloves, minced

1 medium onion, chopped

2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons beef bouillon granules

1 can (14-1/2 ounces) diced tomatoes, undrained

1 pumpkin (10 to 12 pounds)

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.

Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

    Pumpkin Lasagna

         1/2 pound sliced fresh mushrooms

         1 small onion, chopped

         1/2 teaspoon salt, divided

         2 teaspoons olive oil

         1 can (15 ounces) solid-pack pumpkin

         1/2 cup half-and-half cream

         1 teaspoon dried sage leaves

         A Dash pepper

         9 no-cook lasagna noodles

         1 cup reduced-fat ricotta cheese

         1 cup (4 ounces) shredded part-skim mozzarella cheese

         3/4 cup shredded Parmesan cheese

         In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender;

         set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and

         remaining salt.

         Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with

         cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2

         cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture,

         1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers.

         Top with remaining noodles and sauce.

        Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining

        Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand

        for 10 minutes before cutting.

      Pumpkin Polenta

5-1/3 cups water

1 teaspoon salt

1-1/3 cups yellow cornmeal

1/2 teaspoon ground nutmeg

3/4 cup canned pumpkin

1/2 cup cream cheese, cubed

Salted pumpkin seeds or pepitas, optional

In a large heavy saucepan, bring water and salt to a boil.

Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

Pumpkin Baked & Stuffed

1 small pie pumpkin (about 2 pounds)

1 tablespoon olive oil

1/2 cup uncooked brown rice

1 cup water

1/4 cup coarsely chopped pecans, toasted

3 dried apricots, chopped

2 tablespoons raisins

1/4 teaspoon salt

1/4 teaspoon curry powder

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cardamom, optional

1/8 teaspoon ground cumin

Wash pumpkin; cut into six wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 400° for 35-40 minutes or until tender.

Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and cardamom if desired.

Set four pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

Pumpkin Curry Chicken Soup

4 bacon strips, diced

1/4 cup chopped onion

2 cups cubed peeled pie pumpkin

2 cups chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

1 teaspoon curry powder

3/4 cup cubed cooked chicken breast

1/3 cup frozen corn

1/3 cup cooked small pasta shells

In a large saucepan, cook bacon and onion over medium heat until bacon is crisp; drain. Add the pumpkin, broth, tomatoes and curry; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pumpkin is tender. Stir in the chicken, corn and pasta; heat through.

Pumpkin Butter Pecan Pie

1 quart butter pecan ice cream, softened

1 pastry shell (9 inches), baked

1 cup canned pumpkin

1/2 cup sugar

1/4 teaspoon each ground cinnamon, ginger and nutmeg

1 cup heavy whipping cream, whipped

1/2 cup caramel ice cream topping

1/2 cup chocolate ice cream topping, optional

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Pumpkin Gingerbread Trifle

2 packages (14-1/2 ounces each) gingerbread cake mix

1 package (4.6 ounces) cook-and-serve vanilla pudding mix

3 cups whole milk

1 can (29 ounces) solid-pack pumpkin

1/2 cup packed brown sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.

Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.

In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.