It’s that time of year again, when roadside pumpkin stands begin to appear and kids of all ages begin the search for the perfect carving pumpkin to make a jack-o-lantern for Halloween. But while you’re busily cutting out the perfect evil grin on your pumpkin, you may be missing out on the best part of a pumpkin by tossing the flesh and seeds–don’t do it!
Aside from being a good source of fiber and a range of vitamins and minerals, the pumpkin’s bright orange flesh is sweet and delicious, and can be used to make some outstanding seasonal dishes and delicious desserts that your whole family will love.
Here are a few of our favorite pumpkin recipes we’ve found, and we’re sure they’ll become your favorites, too!
Savory Pumpkin Soup from allrecipes.com
– 4 cups pumpkin puree
– 1 ½ teaspoons salt
– 6 cups chicken stock
– 1 teaspoon chopped fresh parsley
– 1 cup chopped onion
– ½ teaspoon chopped frosh thyme
– 1 clove minced garlic
– ½ cup heavy whipping cream
– 5 whole black peppercorns
• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Maple Pumpkin Brulée Pie from Saveur.com
– Flour for dusting
– Flaky pie dough
– ¼ cup dark brown sugar
– ¼ cup granulated sugar
– 2 eggs
– 1 cup heavy cream
– ¼ cup maple syrup
– 2 ½ tbsp. potato starch
– 2 ½ tsp. ground cinnamon
– 1 ½ tsp. ground ginger
– 1 tsp. grated nutmeg
– ½ tsp. Kosher salt
– ¼ cup Demerara sugar
• Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.
• Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.
• Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a chef’s blowtorch back and forth over surface until sugar caramelizes. Serve immediately. Yields 8 servings
Pumpkin Risotto from Country Living
2 tbsp. olive oil
1 tbsp. medium onion
about 2 cups pumpkin puree
2 cups arborio rice
2 to 3 tbsp. dry white wine (optional)
6 cups chicken broth
1 sprig fresh rosemary
4 to 5 dried porcini mushrooms
2 tbsp. unsalted butter
¾ cup grated Parmesan cheese
Salt and freshly ground pepper
• In a large saucepan over medium-high heat, heat olive oil. Sauté onion until soft, about 5 minutes. Add pumpkin and cook until softened, 6 to 8 minutes, stirring often. Add rice, stirring with a wooden spoon until each kernel is coated with oil. Add wine, if desired, and stir until combined.
• Add 3 cups chicken broth, rosemary, and mushrooms to rice mixture. Bring to a boil, then reduce to a simmer, stirring frequently. As broth is absorbed, add more, ½ cup at a time, stirring frequently—you may not need to use all the broth. Cook until most of liquid has been absorbed and rice is slightly al dente, yet creamy and porridge-like, about 18 minutes. Add butter and ¼ cup Parmesan and stir to combine. Season with salt and pepper and serve with remaining Parmesan.