Pumpkin, not just for pies anymore


Pumpkin, not just for pies anymore

1.5 billion pounds of pumpkin are harvested in the United States every year, and most of that orange pulpy stuff is bound for a pie shell. Not that there’s anything wrong with that. But pumpkin lends itself to a lot of other uses in the kitchen and we thought we’d give you a few options for inspiration.

Thicken soups with pumpkin purée, for a creamy, silky texture.

Try these variations.

  • Curried pumpkin soup with ginger & coconut milk
  • White wine & pumpkin soup with leeks & bacon
  • Creamy apple and pumpkin soup with cinnamon

Pumpkin purée also works great in your baked goods and desserts, much like ripe bananas. Blend a cup of purée in your favorite recipes for muffins, cheesecakes, and bread pudding.

Savory dishes are well served with a scoop of purée too, as in risotto, mac & cheese, gnocchi, and it even goes great in a traditional hummus recipe.

A simple method for pumpkin purée: Heat the oven to 400°. Cut the pumpkin in half from top to bottom, using a large knife. Scoop out the seeds and lay the halves, flesh side down, on a parchment paper-lined baking sheet. Roast 45 minutes and let cool. Using a large spoon, remove the flesh of the pumpkin from the skin and place in a bowl. Stir until well mashed. The purée will last in the fridge for up to 1 week or frozen for up to 3 months.


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