Pumpkin Recipes Spice Up the Fall Table

Tasty Pumpkin Muffins, Pumpkin Soup and Pumpkin Seeds

Oct 7, 2009 Alex Strauss

Pumpkin's unique flavor lends itself to both sweet and savory fall recipes, giving adventurous cooks plenty of options for working this versatile squash onto the menu.

Cooking with pumpkin adds golden color, a nutty taste, and even a boost of nutrition to a variety of autumn recipes. With fewer than 50 calories in a single cup, pumpkin puree, whether fresh or canned, is also low in saturated fat and packed with dietary fiber and vitamins, including Vitamin A, Vitamin C and Vitamin E.

Cooking Pumpkin: Save the Seeds

One benefit of cooking with fresh pumpkin is the presence of those tasty little pumpkin seeds. Pumpkin seeds are easy to prepare, store well, are high in fiber, and contain compounds that have been shown, among other things, to help prevent prostate cancer. Don’t throw them away!

Roasting pumpkin seeds first requires rinsing or picking off the pumpkin pulp and drying the seeds on paper towels. It is not necessary to dry them completely. Toss seeds with olive oil, salt to taste (or add other spices for flavor interest) and spread in a single layer on a baking sheet. Bake at 300 degrees for 30 to 40 minutes, stirring occasionally to promote even browning. Cool completely and store in an airtight container.

Pumpkin Muffins are Moist and Easy

The high moisture content of pumpkin pulp makes it a great addition to breads and muffins. This pumpkin muffin recipe produces golden goodies that are as appropriate on the Thanksgiving table as they are on the breakfast table.

Ingredients:

• ¾ cup firmly packed brown sugar
• 2 eggs
• ¼ cup melted butter
• 1 cup canned or cooked, mashed pumpkin
• ½ cup buttermilk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ½ cup chopped walnuts or pecans
• ½ cup raisins or dried cranberries

Combine the first 3 ingredients in a large mixing bowl and beat until the sugar dissolves. Add pumpkin and buttermilk and beat until smooth.

Combine remaining ingredients and add it to the pumpkin mixture, stirring just to moisten the dry ingredients. Spoon the batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 20 to 25 minutes. This recipe yields 18 muffins which also freeze well.

Zesty Pumpkin Soup Makes a Meal

This easy, creamy soup highlights pumpkin’s unique flavor with a savory blend of spices.

Ingredients:

• ¼ cup butter
• A cup chopped onion
• 1 crushed garlic clove
• 1 teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon group coriander
• 1/8 teaspoon crushed red pepper
• 3 cups chicken broth
• 1 ¾ cups (16 ounce can) canned or cooked mashed pumpkin
• 1 cup half-and-half or whole milk

Saute the onion and garlic until soft. Add salt and spices and cook 1 minute longer. Add broth and boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and half-and-half and cook 5 minutes more. Pour into blender container and process until smooth. Serve warm or chilled and garnish with sour cream and chives. This recipe makes six cups of soup and goes wonderfully with a grainy bread and a green salad.

The copyright of the article Pumpkin Recipes Spice Up the Fall Table in Seasonal Cooking is owned by Alex Strauss. Permission to republish Pumpkin Recipes Spice Up the Fall Table in print or online must be granted by the author in writing.

Fresh or Canned Pumpkin Recipes Warm Up Fall Meals

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