any nice recipes for pumpkin?

Question

this is the first year that i have bought a pumkin for halloween. i'm going to hollow it out and carve a face on it for my little boy, but i'm not sure what to do with the flesh of the pumpkin as i've never tried it, or cooked with it before. does anyone out there have any decent vegetarian recipes for cooking with pumkin ? no smart-a*se answers please........!!! and yes, i've heard of pumkin pie before, but it's the actual recipes that i'm interested in, not just the suggestion.

Answer 1

NOTE: After trying this, Pumpkin pie will never be the same!!!

Pumpkin Squares

1 Box yellow cake mix NOTE: Save one cup
2 cups cooked or canned pumpkin
1/2 cup melted butter
1/4 cup firm butter
1 1/2 cup evaporated milk
3 eggs
1 cup sugar
1 tsp cinnamon
1/4 cup chopped nuts (Pecans go real well)


Step 1,
Preheat oven to 350 deg F
Remove 1 cup of cake mix
Mix remaining cake mix, 1 egg and 1/2 cup melted butter together and press into 13x9x2 pan

Step 2,
Mix together 2 cups cooked or canned pumpkin, 1 tsp cinnamon, 1 cup sugar, 2 eggs and 1 1/2 cup evaporated milk. Pour over first layer

Step 3
Mix together 1 cup dry cake mix, 1/4 cup firm butter, 1 tsp cinnamon, 1/4 cup nuts. Crumble over top.
Bake 350 deg 50-55 min
Let cool
Cut into squares

Answer 2

Take your pick:
Pies and Muffins:

* Pumpkin Pie
* Atlantic Giant Pumpkin Pie
* Pumpkin Raisin Muffins- You will eat more than just the tops!
* Pumpkin Chip Muffins
* Pecan Topped Pumpkin Muffins
* Nic's Pumpkin Pie

Cakes and Cookies:

* Pumpkin Rollout Cookies
* Pumpkin Cheesecake Absolutely the best flavor cheesecake you've ever had!
* Pumpkin Cookies Gramma's favorite recipe!
* Spicy Pumpkin Cookies Add some spice to your life
* Pumpkin Oatmeal Cookies
* Pumpkin Chocolate Chip Cake
* Pumpkin Cheesecake Bars A cheesecake lovers delight!
* Tasty Tacky Pumpkin Cake
* Spiced Pumpkin Mini Tarts
* Pumpkin Crunch
* Pumpkin Bars
* Pumpkin Bread/Cake

Main Courses:

* Chili, Pumpkin Style
* Creamy Pumpkin Soup
* Curried Pumpkin Soup
* Pumpkin Belgian Waffles
* Pumpkin Pancakes
* Pumpkin Stew Cooked in the pumpkin.
* Saskatchewan Mashed Pumpkin

Snacks:

* Pumpkin Seeds There's a flavor for everyone!
* Pumpkin Fudge
* Pumpkin Pie Fudge
* Spiced Pumpkin Fudge

Other:

* Ice Cream
* Pumpkin Apple Butter from Roxy in N.J.
* Pumpkin Preserves with Grand Marnier It's really Grand
* Pumpkin Beer It only takes adding the pumpkin and spices!
* Stuffed Pumpkin This is a really novel serving dish for countless foods
* Pumpkin Vinagrette
* Pumpkin Spice Why buy it? Make your own.
* Fried Pumpkin Flowers A light snack first eaten by Native Americans.
* Brent's Fried Pumpkin Flowers
* Pumpkin Dip great for parties
* Pumpkin Flour Use it in any recipe that uses flour.
* Pumpkin Frappe

Other Desserts:

* Pumpkin Nut Bread
* Pumpkin Roll
* Pumpkin Rum Mousse
* Ginger Pumpkin Dessert Whether or not your name is Ginger, you will love this great pumpkin dessert.Harry
* Pumpkin Cheesecake
* 1 Minute No-Bake Pumpkin Cheesecake
* Potter's Pumpkin Milkshake now you can make this famous shake!
* Pumpkin-Apple Juice
* Pumpkin Praline Dessert
* Pumpkin Pudding

Halloween Recipes:

* Campfire Cooked Apples
* Frozen Witch's Hand

International Recipes:

* Baked Pumpkin (Ireland)
* Pumpkin Congee (China)
* Roast Butternut Pumpkins(Australia)
* Pumpkin Marmalade(Italy)
* Dutch Pumpkin Soup
* Hungarian Baked Pumpkin
* Morrocan Pumpkin Soup
* Argentinian Carbonada en Zapallo (Pumpkin Soup in a Shell)

Answer 3

A wonderful main course for a Vegetarian Thanksgiving (or a Thanksgiving side dish). You can use a larger (as in 5 or 6 lb.) pumpkin to feed a family, or stuff small individual pumpkins for each person.

Baked Pumpkins with Wild Rice Stuffing

small 2- to 6-pound pumpkins (the number of pumpkins will depend on their size)
2 T olive oil
1 large onion, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 med. zucchini, finely diced
6 cloves garlic, minced
6 1/2 cups water
2 C long-grain brown rice
3/4 C wild rice
2 T dried parsley
1-2 tsp. salt
1 tsp. pepper
3/4 tsp. turmeric
1/2 C green peas, fresh or frozen
1/2 C corn, fresh or frozen
1/2 C steamed diced carrots
1/2 C grated Parmesan cheese or soy cheese, optional
Serves 8-10

Preheat the oven to 375° F.

With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin. Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).

Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins). Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins. Remove from the oven and keep warm.

While the pumkins are baking prepare the rice. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes. Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer. Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes. Fluff with a fork, and stir in the peas, carrots and corn. If desired, fold in the Parmesan or soy cheese. Set aside until the pumpkins are done.

When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve. When sure, be sure to serve some of the inside of the pumpkin along with the rice stuffing.
http://www.fabulousfoods.com/recipes/side/grains/ricestuffpump.html

Answer 4

Use the flesh to make spicy pumpkin soup. I Don't have a recipe (sorry), but use cumin and ginger and some onion, and some stock. Maybe a dash of milk if you like it creamy.

Also, wash the seeds, toss in vegetable oil, roast for about 10 minutes until golden then stick some salt or spice mix on them. Yum!

Answer 5

Mulligatawny soup

3 large onions
tin tomatoes chopped
1 large potato
pumpkin flesh
knob butter
rice (handful)
1 Teaspoon mild madras curry powder.

Cook onions in butter till brown, cook the cubed (ish) pumkin flesh and potato in the water till soft. Add the onions to the veg and water. Add salt and pepper to taste and a vegetable stock cube. Add the tomatoes. Add 1tspn mild curry powder to the vegies. Cook for about 20 minutes. Meanwhile, cook the rice until soft, strain and put to one side. Put the veg mixture into a blender and blend to a thickish consistancy (soup). When blended add the rice and you have a nice mildly spiced soup. Serve with French stick or crusty bread. I made mine yesterday and the kids loved it! mmmmm yummy.
HAPPY HALLOWEEN

Answer 6

Pumpkin pasta:

1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons butter
2 cups pumpkin puree
2 cups chicken broth, made from bouillon (you can use vegetable stock as well)
1/4 cup heavy cream
1/2 cup sour cream
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons fresh parsley, minced
1/4 cup romano cheese, shredded
1 lb penne or rotini pasta


1. In a large skillet, saute the onion and garlic in butter, over
medium heat, until soft, not brown.

2. Whisk in the pumpkin, broth, creams and seasonings to taste.

3. Simmer 10 minutes, stirring occasionally.

4. Meanwhile, boil the pasta in salted water until al dente.

5. Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.

6. Stir in parsley and garnish with romano, more parsley and pumpkin
seeds if desired.

Answer 7

if you like pasta then try this out....similar to ravioli only they are hat shaped...it is basically pasta stuffed with the ingredients listed.....tastes great and is lovely served with melted butter and sage or else a tomato based sauce - if you have the time to make this you won't regret it - FAB!!

Makes 6-8 servings

4 cups (540grams) unbleached all-purpose flour
1 teaspoon salt
5 extra-large eggs in a food processor fitted with the steel blade,combine the flour and salt .

Pulse several times to sift. with the machine, add the whole eggs,one at a time, to from a soft dough. If the dough isn't quite moist enough,add few drops of water. Turn out in to a lightly floured surface and kneed briefly until it forms a smooth ball, about 1 minute. Cover and let rest at least 30 minutes.

FILLING

2 1/2 pound(1 1/8 kilograms) pumpkin or butternut squash, cut into large chunks,seeds removed
1/2 cup(112 grams ) unsalted butter,cut up,room temperature
1 egg yolk
Heaping 3/4 cup (85 grams) freshly grated Paramesan cheese
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper preheat the oven to 350F.

Put the pumpkin or squash chunks on lightly oiled baking sheet and bake until tender, 30 to 45 minutes. cool and remove the skin. Press through a ricer or a course sieve, or process briefly in a food processor just until smooth.
Transfer the puree to a bowl, add the cut-up butter , the egg yolk, Parmesan cheese , the salt,nutmeg, and pepper .Mix well until the puree is firm and holds together well . If it is too soft, add a little more Parmesan cheese.

With a rolling pin, stretch out your dough into sheets, and cut it in 6-7 cm squares. Put a little filling at the centre of each square fold to form triangles, pressing firmly around all edges. Take two further corners and bring together and press firmly to attach and form little hats.

Place cappellacci in boiling water and lower heat to high simmer. Cook until tender, about 2 to 3 minutes. Melt butter in a pan and add sage. drain pasta and place in pan with butter. Warm gently 1 minute and serve. Sprinkle with remaining cheese.

Answer 8

My children adore pumpkin pie. You can also make a very good soup which is creamy and delicious.
Go too Google for a list of recipes. Just type in Pumpkin pie or Pumpkin soup and you will get a variety of recipes to choose from.

Answer 9

Roast Pumpkin and Feta Risotto *****

"This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto."
Original recipe yield: 4 servings

PREP TIME 30 Min
COOK TIME 45 Min
READY IN 1 Hr 15 Min

INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
1 teaspoon salt and pepper
2 cups Arborio rice

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Answer 10

Make pumpkin soup with the inner bits (not the flesh or seeds). chop it into little pieces, put in a pan with a bit of water as it gets softer mash it till you have no big bits left. add some bacon pieces and chopped onion (fry beforehand) add this to the pumpkin and plenty of salt and pepper. If you want you can add a bit of nutmeg or milk(to make it creamy). Then your done. Try adding other things to it to make it your own.

You could always roast it, this is yummy with a roast dinner. Chop it in half and scoop out all the seedsthen chop up in to smaller pieces and salt and pepper and put in the oven. leave it till its soft.