~Linus
It
is almost Halloween, and pumpkins are everywhere. I see them in large piles in
the grocery store, decorations around houses and carved as creative
decorations. Besides for celebrating the fall time, pumpkins also make a great
meal. Although I do not recommend eating a pumpkin you have previously carved,
most pumpkins you can find are edible. If you just get one of the average
pumpkins in the grocery store, try to find some that seem heavy for their size;
doing so means the pumpkin will have a lot of meat to work with. You can also
go to a local growers market, farm or co-op type of store that will have a
large variety of pumpkins. I usually grow a type of pumpkin called Cinderella,
which I highly recommend. You can experience with these different types, and
see which ones you prefer.
I
feel that most recipes that include pumpkin are often comforting as well as
perfect for the fall weather. They are usually full of flavor, and make you
feel warm inside. Besides for being oh so tasty, pumpkins are surprising great
for you, and are known to be a super food. Pumpkins are really low in calories,
have no saturated fat or cholesterol. Pumpkins are also rich in potassium,
calcium, folates, as well as extremely high in vitamin A. What puts pumpkin is
the super food category is that has one of the highest amounts of crotenoids,
which are proven to increase your health, decrease the risk cancers, as well as
decreasing the risk of heart disease. To see what all pumpkin offers you, check
out these site, super food and nutrition. Not only are these pumpkins amazing,
but they are versatile as well.
For
beginners, pumpkins can be cooked in many forms. The first thing you always
want to do is cut the pumpkin up, and cut the skins off the outside. First way
of cooking, which is very flavorful, is to bake the pumpkin. You can also boil
the pumpkin, stream it or sauté in a pan. Then you can simple enjoy, puree, or
can for later. From these possibilities, comes how you actually incorporate
pumpkin into recipes, the possibilities seem endless. Between soups,
stir-fries, bread, cookies, pies, and my favorite, curries, it seems that you
can have pumpkin often, and not tire of it. Try these recipes out; enjoy the
variety while putting such great nutrients in your body!
Pumpkin Puree
Ingredients
1 pumpkin
Olive oil
Directions
Preheat
oven to 325 degrees F.
Cut
the pumpkin in half. Remove seeds and pulp. Cut pumpkin into evenly sized
chunks, lightly cover with olive oil, and place on a baking sheet. Allow to
bake 30-45 minutes, or until tender.
Place
the pumpkin in a food processor, and mix well. All ready for tasty foods.
Curry
Pumpkin Soup
Ingredients
2
T butter
3
T flour
2
T curry powder
4
cups vegetable broth
3
¾ c pumpkin puree
1
½ c half-and-half cream
1
T honey
1
t ginger
salt
and pepper to taste
Directions
In
a pot on medium heat, melt the butter. Add the flour and curry powder until
well mixed and smooth. Slowly whisk in broth, turn on lower heat, and allow to
thicken. Add in pumpkin and half-and-half (can replace with milk, but won’t be
as thick). Add the honey, ginger, salt, and pepper. Bring just to a boil, and
then remove from heat. Enjoy
Roast Pumpkin
and Feta Risotto
Ingredients
1
½ c pumpkin puree
1T
olive oil
4
c vegetable broth
2
cloves garlic
1
medium onion
1
cup spinach
6
ounces feta cheese
salt
and pepper
2
c Arborio rice
Directions
In
a saucepan, heat up olive oil. Chop the onion and garlic, and add to the oil.
Add the rice to the oil, and allow to brown. Slowly add the vegetable broth,
adding small amounts at a time. Allow the broth to be absorbed and add more
broth until all incorporated and rice is cooked.
Add
the pumpkin puree to the rice and stir well. Add the spinach, feta, and salt
and pepper. Enjoy!
Pumpkin
Gingerbread
Ingredients
1
c sugar
1
c honey
1
c vegetable oil
4
eggs
2/3
c water
2
c pumpkin puree
2
t ginger
1
t allspice
1
t cinnamon
1
t cloves
2
c flour
1
¼ c whole wheat flour
2
t baking soda
1
½ t salt
½
t baking powder
Directions
Preheat
oven to 350 degrees F and oil two loaf pans.
In
a large mixing bowl, add the sugar, honey oil and eggs, mix until well
incorporate. Slowly add the water, and mix well. Stir in pumpkin, ginger,
allspice cinnamon, and clove.
In
an additional mixing bowl, add the flours, soda, salt, and baking powder, mix
together. Slowly add the flour mixture to the pumpkin mixture, incorporating it
all together.
Add
the mixture to the loaf pans, and place in oven. Bake 45- 1 hour, or until
springs up.
For those who
are curious about a pumpkin pie recipe, I am saving that for Thanksgiving, and
I promise it is worth the wait!
Enjoy, and have
a great Halloween.
Shannon &
Darren @ True Treats
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