richard-in-cincy
Well-known member
It is a wonderful fall soup. Love this one.
Can we start a thread on gresh pumpkin recipes? At 10 and 25 cents for a pie pumpkin, I
- Thread starter dawnnys
- Start date
Rec: Cream Cheese Pumpkin Muffins
Filling
1 (8-ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
---
Topping
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans (opt)
---
Batter
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups pumpkin puree
1/3 cup canola oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, taking care not to overbeat, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Add eggs, pumpkin, oil and vanilla and beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Make a small indentation in the batter with a spoon and add a tablespoon of the cream cheese mixture in the middle of the batter; push down slightly or else you'll end up with the cream cheese on top of the muffin, which is not a bad thing, either. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Allow to cool 1/2 hour before picking up.
Filling
1 (8-ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
---
Topping
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans (opt)
---
Batter
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups pumpkin puree
1/3 cup canola oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, taking care not to overbeat, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Add eggs, pumpkin, oil and vanilla and beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Make a small indentation in the batter with a spoon and add a tablespoon of the cream cheese mixture in the middle of the batter; push down slightly or else you'll end up with the cream cheese on top of the muffin, which is not a bad thing, either. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Allow to cool 1/2 hour before picking up.
Rec: Orange-Crusted Pumpkin Swirl Cheesecake
My favorite cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 tsp orange zest
1/3 cup sugar
Preheat oven to 350°F. Mix all ingredients together and press evenly across bottom of an 8-inch springform pan. Bake for 8 to 10 minutes; cool.
Cheesecake:
1 cup canned pumpkin*
1 1/2 cups sugar, divided
5 eggs, divided
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8-ounce) packages cream cheese
2 tablespoons whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon orange extract
*For a fresh 2 to 3-pound sugar pie pumpkin, cut in half, remove strings and seeds, and microwave on high power for 15 minutes. When cool, scoop out pulp and puree in a food processor. This should yield around 1 cup of mashed pumpkin.
===
Preheat oven to 350 degrees F. Combine 1 cup sugar, pumpkin, 3 egg yolks, cinnamon, ginger and salt in a medium bowl and mix well.
Beat cream cheese until light and fluffy, gradually adding 1/2 cup sugar; mix well. Add whipping cream, one whole egg and remaining egg yolk, beating well. Add cornstarch, vanilla, and orange extract and beat until smooth. Add pumpkin mixture and mix until partially incorporated, but not quite completely mixed. Pour batter into prepared spingform pan.
Bake for 55 to 60 minutes, taking care not to overbake. Center may be soft, but it will become firm when chilled. Let cheesecake cool on a wire rack and then refrigerate for four hours before serving. Garnish with orange curls if desired.
My favorite cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 tsp orange zest
1/3 cup sugar
Preheat oven to 350°F. Mix all ingredients together and press evenly across bottom of an 8-inch springform pan. Bake for 8 to 10 minutes; cool.
Cheesecake:
1 cup canned pumpkin*
1 1/2 cups sugar, divided
5 eggs, divided
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8-ounce) packages cream cheese
2 tablespoons whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon orange extract
*For a fresh 2 to 3-pound sugar pie pumpkin, cut in half, remove strings and seeds, and microwave on high power for 15 minutes. When cool, scoop out pulp and puree in a food processor. This should yield around 1 cup of mashed pumpkin.
===
Preheat oven to 350 degrees F. Combine 1 cup sugar, pumpkin, 3 egg yolks, cinnamon, ginger and salt in a medium bowl and mix well.
Beat cream cheese until light and fluffy, gradually adding 1/2 cup sugar; mix well. Add whipping cream, one whole egg and remaining egg yolk, beating well. Add cornstarch, vanilla, and orange extract and beat until smooth. Add pumpkin mixture and mix until partially incorporated, but not quite completely mixed. Pour batter into prepared spingform pan.
Bake for 55 to 60 minutes, taking care not to overbake. Center may be soft, but it will become firm when chilled. Let cheesecake cool on a wire rack and then refrigerate for four hours before serving. Garnish with orange curls if desired.
REC: Pumpkin Ribbon Bread
PUMPKIN RIBBON BREAD
1 cup pumpkin (cooked puree)
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1/2 tsp salt (optional)
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup flour
1 tsp baking soda
1 cup chopped nuts (optional)
Cream cheese filling ingredients:
1 pkg cream cheese -- (8 oz.) softened
1/3 cup sugar
1 TB flour
1 egg
2 tsp grated orange peel
DIRECTIONS:
Preheat oven to 325 F.
Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans (pour 1/4 of the batter in each pan) - {OR one greased 9 x 5 x 3 inch loaf pan - pour in half the batter}.
Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter.
Bake for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool.
Store in the refrigerator.
Joyce's 1997 2nd place Pumpkin Bread
PUMPKIN RIBBON BREAD
1 cup pumpkin (cooked puree)
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1/2 tsp salt (optional)
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup flour
1 tsp baking soda
1 cup chopped nuts (optional)
Cream cheese filling ingredients:
1 pkg cream cheese -- (8 oz.) softened
1/3 cup sugar
1 TB flour
1 egg
2 tsp grated orange peel
DIRECTIONS:
Preheat oven to 325 F.
Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans (pour 1/4 of the batter in each pan) - {OR one greased 9 x 5 x 3 inch loaf pan - pour in half the batter}.
Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter.
Bake for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool.
Store in the refrigerator.
Joyce's 1997 2nd place Pumpkin Bread
Pumpkin Soup with Smoked Paprika
http://elise.com/recipes/archives/006102pumpkin_soup_with_smoked_paprika.php
http://elise.com/recipes/archives/006102pumpkin_soup_with_smoked_paprika.php
mariadnoca
Moderator
REC: Pumpkin risotto with caramelized apples
Pumpkin risotto with caramelized apples
From The Ritz-Carlton, Half Moon Bay
Ingredients
1 small Sugar Pie pumpkin
Salt and sugar, to taste
3 tbsp. olive oil
1 yellow onion, diced
3 cups Arborio rice
1 cup white wine
9 cups vegetable stock
1 cup grated Parmesan cheese
1 Fuji apple
Directions
Peel and deseed pumpkin. Chop into small pieces and put in a baking dish. Sprinkle with salt and sugar and bake, covered, until tender, 30 to 45 minutes. Let cool slightly, then blend in a blender until smooth. Refrigerate.
In a large shallow pot, sauté onions in oil until tender and translucent. Add rice and stir for 2 to 3 minutes. Add wine and cook over medium heat, stirring, until wine evaporates. Add stock, 1/2 cup at a time, waiting for it to evaporate before adding more. Make sure to stir constantly.
Once all stock is used (about 10 to 15 minutes), turn heat to low. Add pumpkin puree and keep stirring until rice is al dente, about 5 minutes. Stir in Parmesan cheese and adjust seasoning as necessary. Meanwhile, dice apple into 1/4-inch cubes. (If desired, toss in lemon juice to prevent oxidation/browning.) Bring a sauté pan up to a medium heat and sauté apple cubes until caramelized, 2 to 3 minutes. Spoon risotto into bowls and top with apple.
Serves 8
Pumpkin risotto with caramelized apples
From The Ritz-Carlton, Half Moon Bay
Ingredients
1 small Sugar Pie pumpkin
Salt and sugar, to taste
3 tbsp. olive oil
1 yellow onion, diced
3 cups Arborio rice
1 cup white wine
9 cups vegetable stock
1 cup grated Parmesan cheese
1 Fuji apple
Directions
Peel and deseed pumpkin. Chop into small pieces and put in a baking dish. Sprinkle with salt and sugar and bake, covered, until tender, 30 to 45 minutes. Let cool slightly, then blend in a blender until smooth. Refrigerate.
In a large shallow pot, sauté onions in oil until tender and translucent. Add rice and stir for 2 to 3 minutes. Add wine and cook over medium heat, stirring, until wine evaporates. Add stock, 1/2 cup at a time, waiting for it to evaporate before adding more. Make sure to stir constantly.
Once all stock is used (about 10 to 15 minutes), turn heat to low. Add pumpkin puree and keep stirring until rice is al dente, about 5 minutes. Stir in Parmesan cheese and adjust seasoning as necessary. Meanwhile, dice apple into 1/4-inch cubes. (If desired, toss in lemon juice to prevent oxidation/browning.) Bring a sauté pan up to a medium heat and sauté apple cubes until caramelized, 2 to 3 minutes. Spoon risotto into bowls and top with apple.
Serves 8
REC: Pumpkin Soup with Cider Cream and Sauteed Chanterelles
This is wonderful if you can get fresh Chanterelles. I've made it with butternut squash, too.
Pumpkin Soup with Cider Cream and Sauteed Chanterelles
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
5 tablespoons butter
2 1/2 pounds fresh pumpkin or butternut squash-- peeled, seeded, cut nto 1/2-inch pieces (about 6 cups)
2 cups leeks -- chopped (white and pale green parts only)
1/2 cup carrot -- peeled and chopped
1/2 cup celery -- chopped
1 teaspoon garlic -- chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Garnish
1 2/3 tablespoons olive oil
7/8 pound chanerelle mushrooms -- trimmed and cleaned
5 tablespoons shallots -- minced
7/8 granny Smith apple -- peeled, cored and cut into 1/2-inch dice
3 1/3 tablespoons unsalted butter
3 1/3 tablespoons fresh chives -- chopped
5 ounces pancetta -- diced and sauteed until crisp
10 small sprigs of parsley or chervil
Melt butter in heavy large saucepan over medium-high heat. Add pumpkin, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in garlic, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, purée soup in blender. Return soup to pan.
Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
To make garnish, heat olive oil in skillet, stir in chanterelles, shallots and green apple. Sauté until all liquid from chanterelles evaporates and the mushrooms are cooked, about 3 minutes. Stir in butter and chives and remove from heat.
To serve, pour soup into six soup plates. Divide garnish among the plates. Drizzle with cider cream. Sprinkle with pancetta and top with a sprig of chervil.
Source:
"Bon Appétit, November 1998"
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Per Serving (excluding unknown items): 291 Calories; 21g Fat (62.0% calories from fat); 6g Protein; 22g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 471mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat.
NOTES : Apples and apple cider lend a pleasant sweetness to this beautiful soup.
This is wonderful if you can get fresh Chanterelles. I've made it with butternut squash, too.
Pumpkin Soup with Cider Cream and Sauteed Chanterelles
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
5 tablespoons butter
2 1/2 pounds fresh pumpkin or butternut squash-- peeled, seeded, cut nto 1/2-inch pieces (about 6 cups)
2 cups leeks -- chopped (white and pale green parts only)
1/2 cup carrot -- peeled and chopped
1/2 cup celery -- chopped
1 teaspoon garlic -- chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Garnish
1 2/3 tablespoons olive oil
7/8 pound chanerelle mushrooms -- trimmed and cleaned
5 tablespoons shallots -- minced
7/8 granny Smith apple -- peeled, cored and cut into 1/2-inch dice
3 1/3 tablespoons unsalted butter
3 1/3 tablespoons fresh chives -- chopped
5 ounces pancetta -- diced and sauteed until crisp
10 small sprigs of parsley or chervil
Melt butter in heavy large saucepan over medium-high heat. Add pumpkin, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in garlic, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, purée soup in blender. Return soup to pan.
Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
To make garnish, heat olive oil in skillet, stir in chanterelles, shallots and green apple. Sauté until all liquid from chanterelles evaporates and the mushrooms are cooked, about 3 minutes. Stir in butter and chives and remove from heat.
To serve, pour soup into six soup plates. Divide garnish among the plates. Drizzle with cider cream. Sprinkle with pancetta and top with a sprig of chervil.
Source:
"Bon Appétit, November 1998"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 21g Fat (62.0% calories from fat); 6g Protein; 22g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 471mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat.
NOTES : Apples and apple cider lend a pleasant sweetness to this beautiful soup.
dawn_mo
Well-known member
You can make this with carrots too. REC: Thai Pumpkin Bisque
* Exported from MasterCook *
Thai Pumpkin Bisque
Recipe By :Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
32 ounces pumpkin
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Thai Pumpkin Bisque
Recipe By :Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
32 ounces pumpkin
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups
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Rec: Roasted Pumpkin Wedges with Maple Chipotle Glaze
Passed along by a friend who says it's yummy. It's on my to-try list now that pumpkins are available.
Roasted Pumpkin Wedges with Maple Chipotle Glaze
1 2lb Pie Pumpkin - Cut into 4 wedges and seeded
1 Tablespoon Butter
1/4 Cup Onion - Minced
1/3 Cup Chipotle Peppers in Adobo Sauce - Minced
3 Tablespoons Maple Syrup
1/4 Teaspoon Salt
1/8 Teaspoon Curry Powder
1. Pre-heat oven to 400
2. In a large pot bring enough water to cover pumpkin to a boil, add pumpkin wedges and partially cover with lid, boil until fork tender
3. Drain well, set aside
4. In a medium sauce pan melt butter, add onion, and saute until tender. Stir in chipotle pepper, syrup, salt and curry powder, heat until everything is well blended
5. Arrange pumpkin wedges, skin side down, in a shallow baking dish
6. Spoon glaze into cavities and roast for about 15 minutes, baste once with run off sauce.
One variation is to scoop out boiled pumpkin and puree down with glaze, adding an additional tablespoon of butter.
http://jyorgey.wordpress.com/2008/11/11/roasted-pumpkin-wedges-with-maple-chipotle-glaze/
the original handout is here with additional good-looking recipes:
http://www.savemart.com/pdfs/SM5422_In_Good_Taste_SaveMartFinal.pdf
http://jyorgey.wordpress.com/2008/11/11/roasted-pumpkin-wedges-with-maple-chipotle-glaze/
Passed along by a friend who says it's yummy. It's on my to-try list now that pumpkins are available.
Roasted Pumpkin Wedges with Maple Chipotle Glaze
1 2lb Pie Pumpkin - Cut into 4 wedges and seeded
1 Tablespoon Butter
1/4 Cup Onion - Minced
1/3 Cup Chipotle Peppers in Adobo Sauce - Minced
3 Tablespoons Maple Syrup
1/4 Teaspoon Salt
1/8 Teaspoon Curry Powder
1. Pre-heat oven to 400
2. In a large pot bring enough water to cover pumpkin to a boil, add pumpkin wedges and partially cover with lid, boil until fork tender
3. Drain well, set aside
4. In a medium sauce pan melt butter, add onion, and saute until tender. Stir in chipotle pepper, syrup, salt and curry powder, heat until everything is well blended
5. Arrange pumpkin wedges, skin side down, in a shallow baking dish
6. Spoon glaze into cavities and roast for about 15 minutes, baste once with run off sauce.
One variation is to scoop out boiled pumpkin and puree down with glaze, adding an additional tablespoon of butter.
http://jyorgey.wordpress.com/2008/11/11/roasted-pumpkin-wedges-with-maple-chipotle-glaze/
the original handout is here with additional good-looking recipes:
http://www.savemart.com/pdfs/SM5422_In_Good_Taste_SaveMartFinal.pdf
http://jyorgey.wordpress.com/2008/11/11/roasted-pumpkin-wedges-with-maple-chipotle-glaze/
Both Dawns: Please read inside for Pumpkin Pickle Texture:
The below link is where I got the pumpkin pickle recipe. Supposed to have a crunchy texture! Please read.
http://www.chow.com/recipes/13755
The below link is where I got the pumpkin pickle recipe. Supposed to have a crunchy texture! Please read.
http://www.chow.com/recipes/13755