We eat a lot of pumpkin.
The suggested method in many recipes of cooking the pumpkin is to cut it up
and remove the seeds, then cook it. Since pumpkins are so hard, this can be
discouraging. I split it, place it face down on a baking sheet and bake it
at 350 degrees until it's tender. After it cools so I can handle it, I
scoop the seeds away from the flesh, then the flesh away from the skin.
Much easier. Similar for the minis; bake them first, cut off the top, scoop
out the seeds. I add brown sugar and a little butter and some cinnamon, put
the lid back on top and warm it in the oven. Like a crustless pie for
supper! When you cut off the top, slant the cut, rather than straight up
and down. This leaves a lip so the lid doesn't fall in.
Curried Pumpkin Soup
1 7-8 lb pumpkin
3 14 1/2 oz cans chicken broth
2 baking apples, peeled, cored and coarsely chopped
1 carrot, chopped
2 tsp grated ginger root
1 t curry powder
1/2 t ground cumin
6 slices bacon
1/4 c chopped onion
2 T sugar
1 c croutons
In a large pot, combine the flesh, broth, apple, carrot,
ginger root, curry and cumin. Bring to a boil, then reduce
heat. Cover and simmer for 10-12 minutes or til vegetables
are tender. cool slightly. Blend or process mixture, a third
at a time til smooth. Simmer for 20 minutes.
Meanwhile, in a skillet, cook the bacon till crisp. Remove
and drain, reserving 1 T of the drippings. Cook onion and
sugar in the drippings till onion is tender. Finely crumble
bacon. Stir bacon and croutons into the skillet. Sprinkle
bacon mixture atop soup in pumpkin. Makes 8 cups.
Pumpkin Whoopie Pies
Makes about 72 2 pies
2 egg yolks
2 c brown sugar
1 c vegetable oil
2 c pumpkin (1 can)
3 c flour
1 t ground cloves
1 t cinnamon
1 t ground ginger
1 t vanilla
1 t salt
1 t baking powder
1 t baking soda
Beat egg yolks, sugar and oil. Add rest of ingredients, beat til smooth.
Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for 12
minutes.
Filling
2 egg whites, beaten till stiff. Add
1 ½ T vanilla
4 T milk
4 T flour
4 c powdered sugar
1 ½ c butter, softened
Beat together. Use as filling between two cakes, placing them with the
flat sides together.
Pumpkin Soup With Sage And Ham
3 T butter
1onion; chopped
1carrot; chopped
1rib celery; chopped
1/2 tart apple; such as granny smith, peeled, cored, and diced
2 canned pumpkin puree
1/3 c dry white wine
1 T dried sage
1bay leaf
3 ½ c water
2 ½ c canned low-sodium chicken broth or homemade stock
1 ½ t salt
¼ t fresh-ground black pepper
1 ½ c diced ham
1 c Whole-berry cranberry sauce
In a large pot, melt the butter over moderate heat. Add the onion,
carrot, celery and apple and cook, stirring occasionally, until the onion is
translucent, about 10 minutes.
Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water,
broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer,
partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the
vegetables are tender.
Garnish with 2 tablespoons of the cranberry sauce on top of the soup in
each bowl.
Cherry Knobloch
Chesapeake, Va USA
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