How good is pumpkin??

[Cheekychops]

How good is pumpkin???? So they grow themselves in our garden and are soooo full of flavour..... was wondering:

What's your favourite 'pumpkin' recipe?

[poshBecks]

mmmm :chef:
The first thing that popped into my head was baby food!!! :laughing:

Any way... I love roast pumpkin!! It's great in pasta dishes & in salads & with roast meat of course!! :p

[WitchHazel]

:chef: I'd have to say good old pumpkin soup. Some bacon bones for stock, pumpkin, potato, onion and cream - all blended together! Yum!!

[BlessedWithBlue]

:chef: I'd have to say good old pumpkin soup. Some bacon bones for stock, pumpkin, potato, onion and cream - all blended together! Yum!!

oohhh yum, that's how we make it but we just add carrots too!!
I LOVE roast pumpkin, i par boil it and salt it (not for the kiddies though) and pop it on a pre heated roasting tray that has a little oil in it and roast til it's golden!

[Briannabear]

Im a big fan of pumpkin soup!
I use Pumpkin (obviously!), and sweet potato - boiled until tender in chicken stock, with some salt and pepper. Pureed until smooth, then a little nutmeg added, and some cream swirled in when serving. Yum! :p

[Cheekychops]

My mouth is watering!!!! Pumpkin for dinner coming up - :laughing: My DS1 asks me to make pumpkin soup all the time...... it's his choice of all meals!!! :thumbsup: I was wondering what else other than soup is easy and yummy to do!! Roasted is good too hey????

Has anyone ever made pumpkin pie like they have in US???

[Briannabear]

My mum makes the best pumpkin pie ever!!! Her American friends taught her how to do it! YUMMMMMMMMMMMMMMMMMM.............................

[Cheekychops]

Just telling me it's yummmm is not fair - it's just teasing!!!! :p

[Briannabear]

:laughing: I'll ask Mum for the recipe when she finishes work!
Ive got a feeling that I have a recipe here somewhere... will go and have a look....

[Briannabear]

Ok... I found a recipe for Pumpkin Pie, but its not the one Mum makes though. (I'll still ask her for the recipe later)

Pumpkin Pie

2 cups of strained pumpkin
200g (1 cup) brown sugar
4 eggs
1/2 cup evapourated milk or cream
65ml (1/4 cup) brandy or rum
3 tablespoons melted butter
1 1/2 cups milk
1/2 teaspoon salt
1tspn ginger
1 tspn lemon juice

Mix pumpkin, sugar and spice. Blend in rum (or brandy) and lemon juice. Beat eggs, and add milk. Blend in pumpkin mixture.
Pour into unbaked pie shell and bake in hot oven (200 degrees) for 10 to 12 mins.
Reduce heat to 160 degrees and continue to cook until firm.

Like I said though, will ask Mum later.............

[kirstenriley]

yummmm pumpkin...if you have a look in the recipe/slow cooker thread, there is a recipe for apple and pumpkin dessert that i tried and i can confirm it is qualityT!!!

[bellagirl]

oh looooove pumpikn soup!!!

i put a little vegemite in mine too, gives it some ooomph!!!

[TeenyT]

I love roasted pieces of pumpkin tossed through some couscous with a handful of steamed green beans and crumbled fetta. Sooooo easy.

Same thing minus the couscous if also lovely in a risotto.

[Cheekychops]

Yuuuummmmmmmm.........................had pumpkin with paprika and lamb roast seasoning lightly coated with olive oil and roasted!!! Delish

[camsma]

My fav is good old Pumpkin Soup but with some ( or a lot if you love it like me!) Paprika for something different and with a dollop of sour cream on the top - yummo!!!

[m0nal1sa]

How about Pumpkin, Feta and Sage fritattas. We make ours in a muffin tray for finger food at parties.

Roast some pumpkin in smallish cubes. Place roast pumpkin pieces in muffin moulds, add a few small cubes of feta, top with mixed egg and cream, and add a sage leaf. Bake until browned and slightly springy to touch.

m0na

[Cheekychops]

OMGosh - that sounds divine!!! Yummo will have to try them sometime - thanks :thumbsup:

[Aprilsmum]

Here's a recepie for pumpkin quiche.

300mls Milk
1 Cup mashed pumpkin
3 eggs
1 tablespoon butter
1 chopped onion
1/2 cup grated cheese
3 bacon rashes
chives & parsley

Melt butter, fry onion and bacon. In separate bowl, beat eggs and add all ingredients together & pour into a pastry shell. I just use puff pastry, but the original recepie called for shortcrust. Bake in moderate oven for 40 - 50 mins.
I make it all the time - its yummo! :chef:

[Cheekychops]

I had never heard of pumpkin quiche!!! Will have to try this too!!

[joe]

I love pumpkin in everything - especially on homemade pizza - yummo.

Might have to whip up a batch of the good old pumpkin scones this arvo :chef: .

[Wondermum]

I love pumpkin anything too :thumbsup:

Here is a recipe for.....
Pumpkin Cheesecake {Low Fat & Vegan (i.e. Dairy, Egg & Gelatine Free)}

Have ready:

1 Caramel Nut Crust *OR* 1 Graham Cracker Nut Crust

Cheesecake Filling:

1 1/3 c water
1 1/3 c canned pumpkin (I use fresh mashed)
1 c pure maple syrup (golden syrup is cheaper and works just as well)
4 T agar flakes (much cheaper to purchase at Asian markets rather than health food stores)
3 T cornflour or arrowroot
2 T fresh lemon juice
2 tsp. vanilla essence
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground ginger
1/4 tsp. ground cloves
550 g firm regular tofu, drained & crumbled

Preheat the oven to 180C. Prepare the crust in a 25cm springform pan.

Place all the ingredients, except the tofu, in a blender and process until completely smooth.

Pour half of the mixture into a bowl, and set aside. Gradually add half of the tofu to the remaining mixture in the blender and process until velvety smooth. Pour the mixture carefully and evenly over the prepared crust. Return the reserved mixture to the blender and gradually add the remaining tofu, once again processing until completely smooth. Pour over the mixture already in the crust, and smooth out the surface.

NOTE: If you have a food processor, you can do this is one step because of the processor's larger capacity.

If using the Graham Cracker Crust, sprinkle the top with the reserved crumb mixture. Bake for 60 minutes. Cool at room temperature, then chill at least 4 hours before serving. The top may crack a bit while cooling; this is characteristic of cheesecakes. Remove the outer ring of the springform pan before slicing.
Replied by vegansquirrel on 13-Sep-2006 12:16 (Ref 232307) Report this message
Crust Recipes:

Caramel Nut Crust:

1 1/2 c pecans, finely ground
1/3 c quick cooking oats
1 T arrowroot or cornflour
1/2 tsp. ground cinnamon

4 T pure maple syrup (or golden syrup)
2 T brown rice syrup, barley malt syrup, or corn syrup (or more golden syrup)
1 tsp. vanilla essence

Place the ground pecans in a bowl, and stir in the oats, arrowroot or cornflour and cinnamon, mixing well. Add the remaining crust ingredients, stirring until thoroughly mixed. Lightly oil the sides and bottom of a 25cm springform pan and carefully pat the crust mixture evenly over the bottom using lightly dampened fingers.

Graham Cracker Crust:

1 1/2 - 2 c finely crushed graham cracker crumbs (digestive biscuits, i.e. McVities brand)
3-4 T sugar
2-3 T canola oil

Place the crumbs in a bowl and work in the oil and sweetener, initially by stirring with a fork and then finishing the mixture by using your hands. Reserve 1/4 cup of the mixture for a topping, if you prefer. Lightly oil the sides of a 25cm springform pan and pat the remaining crumb mixture evenly over the bottom.

[LittleBoysRock]

Pumpkin Risotto is a favourite in our household!! YUM! :chef: