Pumpkin Recipes other than Desserts

[coronabarb]

Pumpkin Bread Recipe
From Diana Rattray Southern U.S. Cuisine

Filling:
1 pkg (8 ounce) cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 tablespoon finely grated orange peel
.
Bread:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree, canned or homemade
1/2 cup vegetable oil
2 large eggs
1 1/2 cups granulated sugar
1 cup chopped pecans or walnuts, optional


Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and orange peel; beat until smooth and creamy. Set aside.

In another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir pumpkin mixture into flour mixture just until combined. Fold in pecans or walnuts, if using.

Pour half of pumpkin bread batter evenly into two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on remaining pumpkin batter.

Bake in preheated 325° oven for 60 to 70 minutes, or until toothpick inserted into center of loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. Makes 2 loaves.

[Zana]

Cream of Pumpkin Soup with Cinnamon Croutons

3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream

Heat oven to 400 degrees F.

Combine butter, brown sugar, and cinnamon.
Spread butter mixture evenly over one side of each bread slice.
Place bread, buttered side up, on a baking sheet.
Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly.
Cut each slice of bread into 8 small triangles or squares.

Sauté onion in butter in a medium saucepan until tender.
Add 1 can chicken broth; stir well.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor.
Process until smooth.

Return mixture to saucepan.
Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Stir in whipping cream and heat through.
Do not boil.
Ladle into individual soup bowls.

Top each serving with Cinnamon Croutons.

Makes 6 servings.

[Zana]

Gingered Pumpkin Soup Recipe

posted by Annie B. Bond on Care2.com
Feb 6, 2001 4:39 am


Adapted from The Peaceful Cook, by Harriet Kofalk (Peace Place, 1991).

This has to be one of the simplest soups to make that we’ve ever run across, but so satisfying and healthful: pumpkin’s gorgeous orange color reflects the richness of its immune-boosting carotenes.

Paired with the powerful antioxidants in ginger, the result is a zingy, creamy, quick and delicious soup you’ll love, that will help to keep you in the pink of health through the sometimes-stressful holiday season.

INGREDIENTS
1 tablespoon butter

1 tablespoon shredded fresh ginger

2 cups cooked pumpkin

4 cups vegetable stock or water

1 tablespoon Bragg’s liquid amino seasoning, or tamari

1/2 cup milk

1/4 cup dry milk (optional)

DIRECTIONS
Heat butter in a large pot and saute ginger to soften.
Put the pumpkin and part of the liquid in a blender and blend until smooth.
Add butter and ginger, plus other ingredients.
Heat, but do not boil.

Serves 6.


Read more: http://www.care2.com/greenliving/gin...#ixzz1bRyw53WI

[Zana]

PUMPKIN SOUP

Thanks for this Pumpkin Soup recipe to Amira./ Care 2

Ingredients 

500 grams (1 lb) pumpkin (diced)

500 grams (1 lb) potato (diced)

1 large onion (sliced)

2 cloves garlic (chopped)

2 litres (4 pints) broth 

thyme 

salt & pepper 

1 cup milk or cream

Directions
• Saute onion and garlic.
• When soft, add the pumpkin and potato cubes and mix well.
• After 5 minutes, transfer all to a terracotta pot (optional but these pots are good for soups), add the hot broth, thyme, salt and pepper to taste. Simmer for about 30 minutes.
• Cool a little and then puree in food processor.
• Transfer back to the pot, add the cream or milk and simmer another 10 minutes or more.

It’s a good hearty soup and freezes well too.

I enjoy your recipes & tips, keep up the good work.
Amira


Read more: http://www.care2.com/greenliving/pum...#ixzz1bRyf0SKP

[Zana]

Curried Pumpkin Soup
posted by Annie B. Bond
Sep 2, 2004 7:06 pm




By the Care2 Staff.
This delightfully creamy, spicy soup gets its lovely orange color and sweetness–as well as a hefty boost of antioxidants–from canned pumpkin.

You can make this as a sumptuous appetizer for your Thanksgiving feast, or serve it with bread and salad for a comforting autumn supper. And the recipe is so easy, it practically makes itself. Here’s the simple soup that will see you warmly through many a cold, dark month!

INGREDIENTS

2 tablespoons butter

2 cups finely chopped onion

2 garlic cloves, minced

1 1/2 tablespoons peeled fresh ginger, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1/8 teaspoon ground cardamom

1 1/2 teaspoons salt

3/4 teaspoon dried hot red pepper flakes

2 15-ounce cans solid-pack pumpkin

7 cups water

1 1/2 cups good-quality vegetable broth

1 14-ounce can unsweetened coconut milk

1/4 cup olive oil

1. In a large soup pot, heat butter over moderate heat and add onions. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and continue cooking for 1 minute, stirring constantly. Add cumin, coriander, and cardamom, stirring well to combine.

2. Add salt, pepper flakes, pumpkin, water, broth, and coconut milk, stirring to combine and simmer, uncovered, 30 minutes, stirring occasionally.

3. Puree using an immersion blender, or in batches using a food processor or regular blender, until smooth. Serve immediately, or refrigerate, covered, for 1 day. May be served chilled or reheated when ready to serve.
Serves 10 to 12.


Read more: http://www.care2.com/greenliving/cur...#ixzz1cYQkulLQ

[Zana]

Harvest Pumpkin Soup
Annie B. Bond March 29, 2007 7:03 am



Pumpkins are one of our favorite harvest foods: Sweet, earthy and overflowing with health-promoting beta-carotenes. Here they are combined with leeks, apples and cider to make a spicy, hearty soup, perfect for gathering the family around a steaming tureen. Warm and nourishing, this harvest pumpkin soup makes us happy it is autumn.

INGREDIENTS
1 15-ounce can pumpkin puree, or 4 cups freshly-baked pumpkin chunks (if using fresh pumpkin, bake seeded pumpkin at 400F until tender, then peel and chop coarsely)

1 large leek, cleaned, white parts chopped

1 medium onion, chopped

1/2 celery root, peeled and chopped

2 tart apples, such as Granny Smith, peeled, cored, and chopped

7 cups good-quality vegetable broth

1 teaspoon peeled and grated fresh ginger

1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage

1 teaspoon dried thyme

Sea salt to taste

1/4 teaspoon ground turmeric

Dash of nutmeg

Freshly ground black pepper

1 cup apple cider

1/2 cup plain nonfat yogurt

1 cup grated sharp Cheddar (optional)

DIRECTIONS
1. Gently steam the leeks, onion, celery root, and apples in a large Dutch oven or soup pot with 1/2 cup of the broth until soft, about 10 minutes.

2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.

3. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. Soup should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar, if using.

Serves 8.


Read more: http://www.care2.com/greenliving/har...#ixzz2AcLNhsN8

[Zana]

Coconut Pumpkin Black Bean Soup

An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.

Ingredients
3 sweet peppers, chopped
2 cups kale, chopped
2 tablespoons walnut oil (sesame oil will work too)
1 15 ounce can pumpkin puree
1 15 ounce can black beans, rinsed and drained
1 13.5 ounce can of full fat coconut milk
2 cups veggie broth
2 tablespoons ground ginger
1 teaspoon ground cardamom
1-2 tablepoon smoked pepper hot sauce
2 tablespoons brown sugar
toasted pumpkin seeds, optional
Cooking Directions
Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
Cook on high heat for 30 minutes.
Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
Serve with crusty bread and top the soup with some toasted pumpkin seeds!


Read more: http://www.care2.com/greenliving/10-...#ixzz2AKsAf7Jw

[Zana]

Volume 15 Number 199
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Pumpkin Corn Chowder

2 tablespoons butter or margarine
1 small onion, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

• Melt butter in a Dutch oven; add onion, and saute until tender.
• Add corn, and cook, stirring occasionally, 2 to 3 minutes.

• Stir in pumpkin and next 5 ingredients; bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Stir in half-and-half, and cook until thoroughly heated (do not boil).
• Pack in a thermos.

Makes about 6 servings.

[Zana]

Coconut-Pumpkin Soup

Fresh ingredients such as jalapeno chile pepper and cilantro brighten this Thai-inspired soup. Serve it as a cozy starter, or add shredded chicken or steamed shrimp to make it a meal.

Makes: 12 servings
Yield: 12 (1/2-cup) servings
Prep 15 mins
Cook 10 mins

INGREDIENTS
2 
medium carrots, chopped
1 
medium green sweet pepper, seeded and chopped
1 
medium onion, chopped
1 
tablespoon vegetable oil
1 
15 ounce can pumpkin
1 
14 ounce can unsweetened light coconut milk
1 
14 ounce can reduced-sodium chicken broth
2 
tablespoons packed brown sugar
1 
medium fresh jalapeno chile pepper, seeded and finely chopped
3/4
teaspoon salt
1/2
teaspoon ground ginger
2 
tablespoons snipped fresh cilantro or parsley

DIRECTIONS
1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

nutrition facts (Coconut-Pumpkin Soup)
Servings Per Recipe 12, cal. (kcal) 63, Fat, total (g) 3, sat. fat (g) 1, Monosaturated fat (g) 1, carb. (g) 9, Polyunsaturated fat (g) 1, dietary fiber (g) 1, sugar (g) 5, protein (g) 1, vit. A (IU) 65, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, sodium (mg) 250, Potassium (mg) 150, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Harvest Pumpkin Soup

Annie B. Bond
March 29, 2007

Pumpkins are one of our favorite harvest foods: Sweet, earthy and overflowing with health-promoting beta-carotenes. Here they are combined with leeks, apples and cider to make a spicy, hearty soup, perfect for gathering the family around a steaming tureen. Warm and nourishing, this harvest pumpkin soup makes us happy it is autumn.

INGREDIENTS
1 15-ounce can pumpkin puree, or 4 cups freshly-baked pumpkin chunks (if using fresh pumpkin, bake seeded pumpkin at 400F until tender, then peel and chop coarsely)

1 large leek, cleaned, white parts chopped
1 medium onion, chopped

1/2 celery root, peeled and chopped

2 tart apples, such as Granny Smith, peeled, cored, and chopped

7 cups good-quality vegetable broth

1 teaspoon peeled and grated fresh ginger

1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage

1 teaspoon dried thyme

Sea salt to taste

1/4 teaspoon ground turmeric

Dash of nutmeg

Freshly ground black pepper

1 cup apple cider

1/2 cup plain nonfat yogurt

1 cup grated sharp Cheddar (optional)

DIRECTIONS
1. Gently steam the leeks, onion, celery root, and apples in a large Dutch oven or soup pot with 1/2 cup of the broth until soft, about 10 minutes.
2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.
3. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. Soup should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar, if using.
Serves 8.

Adapted from Pumpkin, by DeeDee Stovel (Storey Books, 2005). Copyright (c) 2005 by DeeDee Stovel. Reprinted by permission of Storey Books.
Adapted from Pumpkin, by DeeDee Stovel (Storey Books, 2005).

Read more: http://www.care2.com/greenliving/har...#ixzz2AwHfB022

[Zana]

Holiday Pumpkin Soup

This warm and kicky pumpkin soup has under 150 calories per serving and takes just minutes to prepare. Chicken broth and pumpkin do the legwork; spices such as cumin and coriander provide the depth.

Makes: 6 servings
Start to Finish 25 mins

Holiday Pumpkin Soup

ingredients
2 
tablespoons finely chopped onion
1/2
teaspoon curry powder
1/4
teaspoon ground cumin
1/4
teaspoon ground coriander
1/4
teaspoon salt
1 
tablespoon butter or margarine
2 
15 ounce cans pumpkin
2 
14 ounce cans chicken broth
1 
tablespoon packed brown sugar or maple syrup (optional)
1 
cup half and half, light cream or milk

Dairy sour cream (optional)

Fresh sage leaves (optional)

directions
1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves. Makes 6 to 8 servings.

nutrition facts (Holiday Pumpkin Soup)
Servings Per Recipe 6, cal. (kcal) 137, Fat, total (g) 7, chol. (mg) 21, sat. fat (g) 4, carb. (g) 16, dietary fiber (g) 4, protein (g) 3, vit. A (IU) 21623, vit. C (mg) 6, sodium (mg) 665, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Volume 15 Number 199
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Pumpkin Corn Chowder

2 tablespoons butter or margarine
1 small onion, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

• Melt butter in a Dutch oven; add onion, and saute until tender.
• Add corn, and cook, stirring occasionally, 2 to 3 minutes.

• Stir in pumpkin and next 5 ingredients; bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Stir in half-and-half, and cook until thoroughly heated (do not boil).
• Pack in a thermos.

Makes about 6 servings.

[lycomania]

I love these:
http://forum.lowcarber.org/showthread.php?t=419147

I personally double the pumpkin and for the almonds, use half almonds and half walnuts.
I make them in quadruple batches and add some pinches of salt.

They have tons of nutrients and are very satisfying.