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Pumpkin Recipes Desperately Needed - Page 2

post #31 of 40
10/4/10 at 5:11pm
Thread Starter 

Joey, you know how to eat an elephant? One bite at a time.

 

So it will be with these pumpkins. Not much reason to carry more than one (or, maybe 2) at a time into the house. The rest will be stored in a location that stays cool, but doesn't freeze.

 

Keep in mind, although there are a bunch of them out there, individually they're not all that heavy. 15-20 pounds is supposed to be typical.

 

Even when canning I won't need all that many at any one time. A canner load of quarts requires something like 16 pounds of pumpkin. So one large one would give me enough for a canner load and a batch of pumpkin butter. Or something.

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post #32 of 40
11/12/10 at 1:17am

 

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post #33 of 40
11/12/10 at 7:15am

hmmm....

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post #34 of 40
11/12/10 at 1:40pm

I can't wait to try some of these recipes, they sound great.  If you still have pumpkins to use up, this is a recipe I am trying this weekend from Dorie Greenspan - 

 

Please see the next post  below for a link.

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post #35 of 40
11/12/10 at 2:24pm

Jellly, we disallow such posts of someone else's copyrighted work. There are places online where that recipe is posted legally. Such as

 

http://www.npr.org/templates/story/story.php?storyId=130704456

 

I've edited your post to conform with the rules.

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post #36 of 40
11/12/10 at 9:37pm

lots of yummy recipes!

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post #37 of 40
3/21/11 at 5:04am

hi...

 

although the post is a few months old. maybe you need some more pumkin bread recipes.

 

Step 1: What You Need to Make Pumpkin Bread

 

If you want to make more pumpkin bread just double or triple the ingredients.

 

Pumpkin Bread Ingredients

1 Cup Butter (soft)
3  Whole Eggs
3 Cups of Granulated Sugar
3 Cups of AP Flour
1 1/2 Teaspoons of Nutmeg
1 1/2 Teaspoons of Ground Cloves
1 1/2 Teaspoons of Ground Cinamon
1 1/2 Teaspoons of Ground Baking Soda
1 Tablespoon of Baking Powder
16 ounces pumpkin puree

 

Pumpkin Bread Equipment

Spoon or electric mixer
Whisk or sifter
2 bowls
9×5″ loaf pan

 

Step 2: How to Make Pumpkin Bread

1. Preheat your oven to 350 degrees Fahrenheit/ 150 degrees Celsius
2. Take the first bowl and mix the butter, egg and the sugar with a mixer till it becomes smooth.
3. Take the other bowl and mix the dry ingredients. (Flour, Nutmeg, Ground Cloves, Ground Cinamon, Ground Baking Soda, Baking Powder)
4. Now you combine the dry with the wet ingredients and stir it in with a wooden spoon before you use the mixer.
5. Now you add the pumpkin puree and mix it with the dough till it’s smooth.
6. Put the dough in a bread pan prepared with cooking spray that the bread will come out easily when it’s done baking.
7. Place the bread on the middle rack in the preheated oven for one hour.
8. Wait 20 minutes after baking before slicing it.
9. ENJOY!

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post #38 of 40
3/22/11 at 8:40pm
Thread Starter 

Thanks for posting, Peter, and welcome to Cheftalk.

 

Frankly, what I don't need is yet another pumpkin quick bread recipe. Or another pumpkin soup, for that matter.

 

But I can always use recipes for savory uses of pumpkin, and if you have any of those I'd love to see them.

 

 

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post #39 of 40
3/25/11 at 2:20pm

 

There is one of me, so that's why the amounts are so small, but it's easily expanded.  I got it from an old Recipe Digest magazine that has been out of print for years.  I had a bowl of a very similar soup many years ago at a B & B in the middle of NE.  I continued to look at every pumpkin, squash soup recipe from then on, it was that memorable.  This one comes the closest.  I have tried it, I will have it many more times. It's rich and creamy, lovely texture and just right thickness.  As you will note the spices are very like a pumpkin pie, but not sweet.  So it is a savory soup.  Hope you try it.
 
 
New England Pumpkin Soup
 
Serving Size  : 2     
 
  1 teaspoon  butter
  1 tablespoon  flour
  2/3 cup  milk
  1 1/3 cups  chicken stock
  2/3 cup  mashed pumpkin -- canned or fresh
  dash  ginger
  1/8 teaspoon  cinnamon
  dash  nutmeg
  2 tablespoons  cream
  salt and pepper
 
In a large saucepan or flameproof casserole, melt butter.  Add flour, stirring continuously for about 1 minute.  Gradually add milk and bring to boil, stirring constantly.  Stir in stock, pumpkin and spices.  Do not boil.  Add cream if desired.  Season with salt and pepper to task.
 
For Baked Shell:  Wash pumpkin.  cut off the top for a lid.  Scoop out the seeds, strings and pulp, leaving about 1 1/2 inches of pumkin place for the outer wall.  Replace the lid and place on a shallow baking pan.  Add 1/2 inch of water to the pan.  Wrap the stem in foil.  Bake at 350 degrees for about 50 minutes.  Remove from oven and pour in soup.
This Yankee favorite is often brought to the table in a baked pumpkin shell.  The shell should be prepared one hour in advance and used while still hot.
 
Rue
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post #40 of 40
3/28/11 at 9:06am

Personally I'd go for a couple of things, first

 

Roast the pumpkin with other winter veg such as parsnip, butter nut squash etc in olive oil, season and add a sprinkling of herbs de provence just before serving.

 

Pumpkin can be nicely associated with either a roast meat, baked fish or a fresh cheese (maybe a nice fresh goat cheese, roasted on a piece of toast on a bed of roast veg for example with some kind of sauce to liaise the tastes).

 

Second, the French tend to associate pumpkin with chesnuts a lot, chesnut and pumpkin soup is a marvel with a small spoon of crème fraiche sitting on top sprinkled with cracked pepper.

 

A little more inventive, pumpkin sorbet with chesnuts compote as a dessert idea.

 

That's it for me crazy.gif

 

 


Edited by siloway - 3/29/11 at 12:55am
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