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Pumpkin, not just for pies anymore

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Pumpkins

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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