We have a lot of cans of pumpkin sitting downstairs, and I was trying to think of a way to use them. The less sugar, the better, by the way.
2007-02-01 18:23:14 · 10 answers · asked by Cookie777 6 in Food & Drink ➔ Cooking & Recipes
Yes..make pumpkin soup! It's delicious and really good for you.
I usually make my own pumpkin soup out of fresh butternut squash.
I cut it in half and bake it. I'm sure a can or two of pure pumpkin would do just fine. I would bake a couple of onions though in the oven with a couple of cloves of garlic until tender (add the garlic after the onion as it will take less time to cook). After that, peel the onions and garlic. Let everything cool and then open up the cans of pumpkin, pour the contents (pumpkin puree) into the blender or food processor with the onions and the garlic with salt and pepper to taste. Blend until smooth. Place in the fridge in a bowl.
From there when you are ready to serve the pumpkin soup take some of the puree mixture, add some milk and or cream to get the pumpkin soup to your preffered consistency and heat in the microwave or in a pot/pan on the stove until hot. Ladle some of the pumpkin soup into the bowls and enjoy!
It tastes delicious! If you want to be really fancy, once the soup is in the soup bowls, get out some whipping cream (the stuff which pours easily-DON"T WHIP) and quickly and confidently pour a thin circle or spiral into the middle of the soup. From there, place a dollop of natural yoghurt (one without added sugar!) into the middle of bowls and then put a sprig of coriander on top of that. Delicious!
I hope you like it!
2007-02-01 18:34:36 · answer #1 · answered by Anonymous · 1⤊ 0⤋
1
2016-05-14 01:10:06 · answer #2 · answered by ? 3 · 0⤊ 0⤋
Pumpkin Bread Recipe
Whenever we carve up a pumpkin for Halloween I'm always reluctant to throw the pieces out. That's good squash! We salvage the seeds and roast them for a tasty snack, put what to do with the pieces left over from carving out noses, eyes, and ghoulish smiles? This year we decided to make pumpkin bread and found an easy, straightforward recipe in the classic Fannie Farmer Cookbook. The recipe calls for a cup of pumpkin purée which you can either get from a can, or make yourself by steaming or roasting the pumpkin pieces, removing the skins, and blending in a food processor.
I think if you use pumpkin purée from a can you'll get a stronger pumpkin flavor. We use baked and steamed Halloween pumpkin, which is essentially squash and doesn't have as strong of a pumpkin flavor. The spices make this quick bread quite tasty, and the squash helps the loaf stay deliciously moist. It's a lot like a pumpkin version of banana bread. Very yummy and very easy to make.
1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup (1 dL) chopped walnuts
(metric measurements in parentheses)
Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf.
2007-02-01 18:27:18 · answer #3 · answered by sakura ♥ 3 · 1⤊ 0⤋
Cranberry Pumpkin Muffins
2 cups flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin
2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 egg, lightly beaten
Combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Do not overmix.
Generously grease a 12-muffin tin and dust with flour or line with paper muffin cups. Fill muffin cups about 2/3-full with batter. Bake pumpkin muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned. Remove pumpkin muffins from tins to wire rack to cool. Makes 12 muffins.
The link below has tons more canned pumpkin recipes.
2007-02-01 19:40:43 · answer #4 · answered by Anonymous · 1⤊ 0⤋
Creamy Pumpkin Soup
16 ounces Pumpkin(canned or fresh pureed)
13.75 ounces Chicken Broth
1 Large Onion
2 Carrots(Wheels or Diced)
2 cups half and half or evaporated milk
1/4 cup Sour Cream
1/8 teaspoon Pepper
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less) Salt
4 teaspoons Bacon Bits
In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper. Simmer uncovered for ten to fifteen minutes until carrots are soft.
Optional: Put vegetable and broth into a food processor or blender and blend until smooth.
Return to pot. Add pumpkin and half and half. Simmer uncovered for 10 minutes.Pour into soup crocks or soup bowls.Top with sour cream and bacon bits.
2007-02-01 21:08:04 · answer #5 · answered by Anonymous · 1⤊ 0⤋
There is a cream cheese pumpkin roll that I adore...the recipie is on foodnetwork.com and I think thats what it's called. It's the most yummy........or pumpkin bread....or pumpkin pie ice cream. This winter there were pumpkin cappucinos that were addicting. Well, I guess I haven't been much help...I love about all there is pumpkin. The pumpkin pie recipie on the back of the Libbys can of pumpkin is my favorite.
2007-02-01 19:01:00 · answer #6 · answered by Kathy S 2 · 1⤊ 0⤋
Pumpkin Soup
Half pumpkin peeled and diced
1 onion diced
3 medium potatoes peeled and diced
1 Tablespoon Chicken stock powder
Small can evaporated milk(lite) (less fattening) or cream 1/4 cup
750ml water
salt and pepper
Put all veges in saucepan, cover with water and stock powder. Boil till potatoes soft. Puree, add salt and pepper to taste, then pour in the milk or cream, yumbo jumbo!!!
2007-02-01 20:50:47 · answer #7 · answered by Anonymous · 1⤊ 0⤋
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2016-04-30 18:58:01 · answer #8 · answered by ? 3 · 0⤊ 0⤋
easy PUMPKIN CHEESECAKE a million (11 oz..) pkg. no-bake cheesecake (including filling and graham cracker crumbs for crust) a million c. canned pumpkin (no longer pumpkin pie filling) a million to 2 tsp. pumpkin pie spice Whipped cream shop on with kit guidelines to make crust, yet use a 9 inch sq. pan. shop a number of the crumbs and use as a garnish on right of achieved cheesecake. For Filling: Pour a million cup chilly milk in a bowl; upload the pumpkin and spice. Beat vigorously with a large twine whisk till nicely mixed. Pour filling into pan on right of crust. Sprinkle with reserved crumbs. Refrigerate in one day to permit filling to set. decrease into squares, then eliminate from pan with a spatula. right with whipped cream listed decrease than are my sought after pumpkin cookies PUMPKIN COOKIES WITH CREAM CHEESE FROSTING COOKIES: a million c. shortening a million c. sugar a million c. pumpkin a million egg 2 c. flour a million tsp. soda a million tsp. cinnamon a million/2 tsp. salt FROSTING: a million tbsp. vanilla a million lb. powdered sugar a million stick butter 8 oz.. cream cheese Cream shortening, sugar, and pumpkin. upload egg and combine nicely. upload sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 ranges for 10-12 minutes. Beat frosting ingredients till delicate. Frost cookies whilst they have cooled. Makes 40 8 cookies.
2016-12-16 19:15:42 · answer #9 · answered by shery 4 · 0⤊ 0⤋
pumpkin pie. nothing better! :)
2007-02-01 18:32:01 · answer #10 · answered by Anonymous · 1⤊ 0⤋