5 Delicious Pumpkin Recipes
Oct 25, 2016 in baking, dinner, fall recipes, halloween, recipes, autumn recipes, bread pudding, cookies, crostini, fall dishes. Read the original on: LocalSavour
5 Delicious Pumpkin Recipes ~ I adore all things pumpkin. While I admit we food bloggers tend to get a little carried away with this special flavor, it is for good reason. Pumpkin is so versatile and can be eaten (or sipped) pretty much anytime of the day. It can be served hot or cold and also be whipped into something savory or sweet. Pumpkin can be found in an easy can form (just make sure it’s the real deal) or you make your own purée by simply roasting it low and slow in the oven which is sure to get the whole house smelling like fall. Here are just a few of my favorite ways to enjoy the flavor of pumpkin:
This Smokey Pumpkin Soup will warm you up.
Try a creamy bowl of Sage Brown Butter Pumpkin Risotto.
Serve it up at breakfast time in this Brown Sugar Pecan Pumpkin Bread Pudding.
Just use raw pumpkin seeds and make this Pumpkin Seed Pesto Crostini.
and of course there’s the classic Pumpkin Mummy Cookies perfect for the upcoming Halloween celebration.
How do you like to serve or enjoy pumpkin?
Smokey Pumpkin Soup
| Servings | Prep Time |
| 4servings | 5minutes |
| Cook Time |
| 10-15minutes |
|
|
Ingredients
- 115 ounce can pure pumpkin puree
- 4cups vegetable broth
- 1cup applesauce unsweetened
- 2Tablespoons buttersoftened
- 1Tablespoons smoked paprika
- 2teaspoons onion powder
- 2leaves large bay
- salt and pepper to taste
Instructions
- Place pumpkin, 2 cups vegetable broth, apple sauce, butter, paprika, and onion powder into a blender. Blend or mix on high speed for 2-3 minutes or until is starts to become thick and creamy - slowly continue to add vegetable broth, one 1/4 cup at a time, until you reach the desired consistency of your soup.
- Place soup into a medium pan over low heat, add bay leaves and cook for 10-15 minutes on low.
- Remove bay leaves. Finish soup with salt and pepper to taste and garnish with herbs, sour cream, pumpkin seeds or apple slices. Serve with warm crusty bread. Serve hot or store for up to 4 days in an airtight container in the refrigerator. Freezes well.
Ingredients
- 1 1/2 cups Arborio rice
- 3Tablespoons unsalted butter
- 2Tablespoons fresh sageminced
- 1/2cup white onionminced
- 1Tablespoon olive oil
- 1cup white wine
- 5-6cups vegetable stock
- 15ounces pumpkin pureeor 1 3/4 cup of fresh pumpkin pureee
- 1/2 teaspoon ground cinnamon powder
- 1cup parmesan cheesegrated
- 1teaspoon kosher salt
Instructions
- Place a large heavy duty pan, over medium heat, sauté butter, sage and onion for 2-3 minutes or until butter just starts to brown a little. Add rice and olive oil, stirring for about 1-2 minutes until risotto starts to sound like beach glass. Stir in white wine and let reduce while continuing to stir. Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup until risotto is ala dente –– or cook a bit longer if desired.
- Remove risotto from heat and stir in pumpkin puree, cinnamon, and parmesan cheese. Continue stirring until well incorporated and serve.
Pumpkin Seed Pesto Crostini
- Courseappetizers, condiments
| Servings | Prep Time |
| 22-28slices | 10-15minutes |
| Cook Time |
| 4-8minutes |
|
|
Ingredients
- 1 1/2 cups hulled pumpkin seedsraw, no shell pumpkin seeds
- 1/2cup olive oil
- 1/2cup parmesan cheese
- 1medium clove garlic
- 1teaspoon onion powder
- 1/2teaspoon kosher salt
- 1/2teaspoon ground black pepper
- 1large baguette
Instructions
Read the original on: LocalSavour
LocalSavour, elizabeth van huffel
A seasonal, farmers market inspired, family friendly recipe website.
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