Advice On What To Do With Leftover Pumpkin
posted on 10/24/2009
In another few weeks, there will be lots of leftover pumpkins in homes across the country, thanks to the festivities of Halloween and Thanksgiving. Fall is the time for pumpkins, and it's also the time for pumpkin pies, muffins, soup, butter and souffle. If you've been wondering what to do with the pumpkins that are hanging around your house, here are some ideas to get your started.
First of all, pumpkins are very nutritious, so incorporating them into your family menu is a great way to savor all their vitamins and minerals. Plus, they meld very nicely with spices and seasonings such as cinnamon, cloves, ginger, allspice and even some of the more savory herbs, such as thyme and rosemary. The bottom line is that pumpkin can be served for both a main course and a dessert, so it's a perfect food.
To get you started with your leftovers, here are two recipes that work well for lunch or dinner, and breakfast or a snack.
Pumpkin soup
Here's a great recipe for a honey-mustard pumpkin soup that is a hit with adults and children, since it combines the familiar and favorite flavors that are popular for dipping sauces.
Honey Mustard Pumpkin Soup
1 small pumpkin (about 10 cups diced)
3 carrots
3/4 tsp. black seed
1/4 to 1/2 cup vegetable broth (chicken broth is OK too)
1/2 onion, chopped
1/2 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. ginger
3/4 c. powdered skim milk
2 tsp. honey
1 tsp. salt
Peel and chop pumpkin and carrots, and simmer in water to cover until tender. Toward the end of cooking time, heat nonstick skillet over medium heat. When hot, add mustard seeds. Cover pan and keep over medium-high heat until popping sound of mustard seeds begins to die down a bit, then immediately add broth (starting with 1/4 c. and adding more as needed) and onion and reduce heat. Cook and stir until onion is translucent. Measure spices while the onion is cooking; then stir them into the mixture and allow to cook on low heat for a minute or so until fragrant. Turn into the pumpkin pot, using a cup or so of the cooking water to rinse the spice pan into the soup pot. Puree seasoned pumpkin and carrots in their cooking liquid, adding milk, honey and salt to mixture in the processor. Add salt to taste. Makes 10 cups.
Don't forget the muffins
Pumpkin muffins are a favorite in my house because they are "grab and go" food during busy mornings.
Pumpkin Spice Muffins
Ingredients
6 cups flour
3 cups brown sugar
6 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. ground cloves
2 tsp.vanilla extract
1 and 1/4 stick of butter
6 eggs
3 cups cooked, mashed pumpkin
Directions
Pre-heat oven to 400 degrees.
Melt butter and beat in eggs and vanilla. Add mashed pumpkin and set aside.
In another bowl toss dry ingredients together. Add wet to dry ingredients and fold together. Don't over mix, flecks of flour are OK. Drop spoonfuls into sprayed muffin pans or muffin liners. Cook 10-15 minutes, check when you can smell them. They should be a nice golden color and spring back when pressed.
There are hundreds of delicious recipes available for you to use your leftover pumpkin. Find one or two that strike your fancy and give them a whirl!
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