tâ€™s cheap and easy to find, yet we scarcely ever use it as the star of our dishes. Pumpkin can be so much more than a small addition to your pelau pot. Here are some great pumpkin recipes to try.
Coconut Curry Pumpkin Soup Ingredients 1/4 cup coconut oil 1 cup chopped onions 1 clove garlic, minced 3 cups vegetable broth 1 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon ground coriander 1/4 teaspoon crushed red pepper flakes 1 (15 ounce) can 100% pure pumpkin 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving. 18
Double Layer Pumpkin Cheesecake Ingredients 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed Directions Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Pumpkin Gingerbread Ingredients 3 cups sugar 1 cup vegetable oil
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4 eggs 2/3 cup water 1 (15 ounce) can pumpkin puree 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1/2 teaspoon baking powder
Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Pumpkin Pineapple Chili Ingredients 1 (15 ounce) can corn, drained 1 (8 ounce) can pineapple chunks, drained 2 tablespoons olive oil 1 onion, chopped 1 (4 ounce) package sliced fresh mushrooms 1 yellow bell pepper, chopped 1 carrot, chopped
3 cloves garlic, minced 2 teaspoons chili powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 cups vegetable broth 2 (14.5 ounce) cans diced tomatoes, undrained 1 (15 ounce) can pumpkin puree 1 (15 ounce) can black beans, rinsed and drained 1 (14 ounce) can coconut milk 1/2 cup chopped fresh cilantro 1/4 cup shredded Cheddar cheese, or as needed
Directions Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread corn and pineapple onto a baking sheet. Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven. Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until vegetables are softened, 10 to 15 minutes. Mix vegetable broth, tomatoes, pumpkin, black beans, coconut milk, cilantro, onion mixture, and roasted pineapple-corn mixture in a large pot; bring to a boil. Reduce heat and simmer until soup is heated through and flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.
Published on Jun 6, 2014
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