Three Pumpkin Recipes
With October well underway we are deeply into pumpkin spice season. The pumpkin craze reaches coffee shops, breweries, and bakeries, but there are many other great uses for pumpkin as an ingredient. The iconic vegetable can be used in savoury soups or in deliciously sweet pies and is a staple in fall cooking.
1.Classic Pumpkin Soup
- 2.5 lb. pumpkin
- 1 white onion, sliced
- 2 whole peeled garlic cloves
- 3 cups chicken broth (Can be substituted for vegetable broth)
- 1 cup water
- Salt and pepper to taste
- ¾ cup Milk
- Cut the pumpkin into slices approximately 3cm in width, remove the skin and seeds, and then cut into cubes.
- Put the pumpkin, garlic, onion, broth, and water in a pot, don’t worry if the liquid does not cover the pumpkin. Bring to a boil then uncover and simmer until the pumpkin is tender.
- Remove from heat and blend using a stick blender until smooth. A conventional blender may be used but allow the soup to cool slightly before blending.
- Season with salt and pepper, and add the milk.
- Ladle soup into bowls and garnish with cream, pepper, and parsley.
2.Chocolate Chip Pumpkin Spice Muffins
Makes 12 Muffins
- Non-stick spray or paper muffin liners
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup mini chocolate chips
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 tablespoons
- unsalted butter, at room temperature
- 1 1/3 cups packed light brown sugar
- 2 eggs
- 1 1/3 cups
- pumpkin purée (not pumpkin pie filling)
- 1 teaspoon
- vanilla extract
- Preheat the oven to 350 degrees F, and arrange a rack in the middle
- In a medium bowl mix the flour, baking powder, cinnamon, nutmeg, ginger, cloves, chocolate chips and salt.
- Use a mixer with paddle attachment or electric hand mixer to mix the butter and sugar until light and fluffy.
- Beat in the eggs one at a time
- Beat in vanilla and pumpkin puree until well combined
- Add in the dry ingredients mixture from step 2 and beat on a low speed until just combined
- Transfer the mixture to the muffin tray, each well should be about ¾ full.
- Bake the muffins for 20 minutes, until a toothpick inserted into the center muffin comes out with just a few moist crumbs.
- Allow the muffins to cool for 10 minutes before removing them from the pan.
3.Pumpkin Pie Filling
- Chilled 9-inch pie crust
- 3 large eggs
- ½ cup sugar
- 1/3 cup brown sugar
- 2 cups Pumpkin Puree
- ¾ cup whipping cream
- 1teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- Whisk the eggs and both sugars until they are smooth
- Add the pumpkin puree, vanilla, cream, cinnamon, ginger, clove and salt.
- Mix until well blended.
- Heat the oven to 425 degrees F and pour pumpkin filling into the pie shell. Place the pie on a baking sheet and bake for 15 minutes.
- Reduce the temperature to 375 degrees F and bake for 35 to 45 minutes, until a toothpick stuck into the pie about 2 inches from the edge comes out clean.
- Cool for 2 hours and serve with whipped cream.