does anyone have any supper ideas that uses pumpkin?

Question

hello i was looking in the pantry and i noticed i have a can of pumpkin. i love the taste of pumpkin but dont know what to eat it with besides making desserts and things. i was just wondering if anyone had any supper recipes maybe a side or use it with fish beef or chicken as a main dish just any ideas will be helpful thanks.

Answer 1

Pumpkin makes a really delicious soup! You can just thin it with water and add butter, or you can use sweet spices and serve it cold. Here are links for both kinds of recipes!

http://www.cs.cmu.edu/~mjw/recipes/soup/pumpkin-soup-coll.html
http://www.mom-mom.com/ginger_pumpkin_bisque.htm

Answer 2

Try stewing it with chicken..

Cut up chicken bone and all into small pieces. Brown in a bit of brown sugar ad olive oil. Add 1 onion chopped, a hot pepper, thyme, oregano. and brown until the onions are caramelized.. (cooked but not burnt)... Add can of pumpkin, Add a chicken cube or chicken broth, until a nice stock had been make. Simmer on low for 30-45 minutes until chicken is tender. Serve with rice.

Now with that being said.. If you are an experimenter, you will find your own taste, but the basics of this recipe are very tasty. If you plan to just cook from what I've written you may find it not quite right, as I season and taste along the way. Hope you enjoy it though.

Answer 3

Roasted Pumpkin Soup Recipe courtesy Emeril Lagasse,

1 (2 pound) pumpkin, halved and seeds removed
1 teaspoon salt
1/4 plus a pinch freshly ground black pepper
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
31/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons pumpkin seed oil
15 to 20 small sage leaves, fried


Preheat the oven to 400 degrees F.
Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.

Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.

Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.

To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


Hope that helps =]

Answer 4

Me, I'm single this weekend, and treating myself to a lemon and herb roasted chicken. My BF doesn't like them, so I'm going hog wild! I got this from Food 911 with Tyler Florence about 15 years ago; it's the best roast chicken I've ever eaten. 8# capon 1/4 cup unsalted butter 2 lemons cut in 1/2 + 2 tablespoons of juice 1/2 cup fresh herbs, chopped 1 onion, quartered 4 garlic cloves, smashed Fresh whole herbs 2 cups of water 1/4 cup sherry or white wine Preheat oven to 450. You wash and pat dry a whole chicken. Mix 1/4 cup soft butter with 1/4 cup chopped fresh herbs of your choice, and minced garlic, and the 2 tablespoons of lemon juice. Generously salt and pepper the inside and outside of the chicken. Work the butter under the skin of the chicken around the breast and leg quarters as far as possible without tearing the skin. Put the lemon 1/2's, onion quarters, as many garlic cloves as you like, and the rest of the fresh herb stems and leaves in the cavity. Tie the legs together and tuck the wing tips under. Put 2 cups of water in the bottom of the roasting pan. Cook chicken breast down in a v-rack over the baking pan at 425 for 20 minutes. Turn the oven down to 375. Flip over the chicken, baste with pan juices, and cook for 15 - 20 minutes more per pound, or until the thigh temperature is 165 - 170. Take out the chicken and let the bird rest, covered loosely with foil. Separate the pan drippings; discard the fat. Return the juices ot the roasting pan; deglaze with 1/4 cup sherry or white wine (or chicken broth since you're pregnant). Adjust s&p as necessary. Serve with the chicken.

Answer 5

Pumpkin ravioli with sage butter sauce.

Answer 6

in my country, Greece, we used to bake it with plenty of feta cheese, salt , pepper and some olive oil for 30 minutes.it' s delicious.try it!

Answer 7

Pumpkin rissotto. great when your blotto

Answer 8

marinate chicken with it then bake