Juliet left a comment on the last post, saying she liked the ice cream idea because she didn’t know what else to do with pumpkin besides make soup.
I must help out. There are so many things you can do:
Pie (perhaps only Americans think of this)
Quiche – just like pie, except it’s savory. Leave out the sugar, use the eggs and milk, add a diced, sautéed leek, sage, salt, pepper, and shredded Gruyere cheese
Ravioli – Mix the pumpkin with ricotta, parsley, sage, and an egg. For easy ravioli, use wonton wrappers. Serve the cooked ravioli with melted sage butter.
Pancakes – add the puree to your regular pancake recipe, along with cinnamon, nutmeg, and cloves.
Pumpkin butter – cook the puree with a bit of apple cider, sugar or honey, and plenty of cinnamon, until it’s thick and smooth. Wonderful on biscuits or scones.
And speaking of scones – make pumpkin scones!
Or pumpkin biscuits. These are wonderful as a topping to chicken pot pie.
Pumpkin bread – just like banana bread
All of these recipes require that you bake the pumpkin first, scrape the cooked meat away from the skin, and puree it. It is helpful to cook the puree further (in a skillet) to get rid of extra water. This makes it thick and condensed, like the stuff in the can.
Or, you can simply peel and cut the uncooked pumpkin into chunks, and use the chunks in stew or curry. Pumpkin goes great with chicken, turkey, pork, or it makes a great vegetarian stew.
Or make pumpkin mashed potatoes, by boiling the chunks with a diced potato or two, and perhaps a parsnip or turnip. Mash them with plenty of butter and milk.
So get to those pumpkins and have a great Fall! Anybody have other favorite uses for this wonderful vegetable?