Pumpkins have come into season! I enjoy anything pumpkin! There area large number of varieteis of pumpkins abounding all over the globe. Here is a collection of some of my all time favorite pumpkin recipes that is a bit ecelectic but all are delicious! I am placing this in many ethnic groups because there are recipes from all ovre the globe in this colection. Enjoy!
Nancy's Harvest Season Pumpkin Soup
Categories: Diabetic, Soup, Vegetarian, 1-dish
Yield: 4 Servings
1 ea Pie pumpkin cleaned out
2 ea Potatoes
2 ea Carrots
1 ea Onion minced
2 ea Garlic clove crushed
2 tb Olive oil
1 ts Parsley fresh chopped
1 tb Thyme fresh chopped
Salt & pepper to taste
4 tb Cream
2 tb Butter
Sour cream as required
4 tb Chives chopped
Cut pumpkin, potatoes & carrots into pieces then steam until tender.
Peel pumpkin.
Reserve your steaming water.
Saute onion & garlic in olive oil until transparent.
Puree onion, garlic & vegetables while adding some of your reserved water.
Return puree to a saucepan then add spices, salt & pepper, cream, butter & soy sauce.
If your soup is too thick, thin with a little reserved water.
Heat but do not boil.
Garnish with a dollop of sour cream a tb of chives.
ORIGIN:
Nancy Bartlett-Troy, Bristol-TN, circa 2002
Russian Pumpkin Cutlets
Categories: Russia, Ethnic, Fruit, Side dish, Appetizer
Yield: 4 Servings
1 ea 3-4 lb Pumpkin
3/4 c Milk
1/4 c Cream
2 tb Sugar
1 ts Salt
1/2 c Semolina
2 ea Eggs
Sunflower oil as required
Bread crumbs dried & fine ground
Peel pumpkin then grate it.
Add salt then stew in pot with oil until soft.
Add milk, sugar & semolina.
Stir carefully & well.
When semolina is done remove pumpkin mixture from heat.
Allow mixture to cool to lukewarm.
Add eggs then mix well.
Shape into 3"x 1/2" paddies.
Dredge each paddy in bread-crumb.
Fry until browned on both sides.
Serve with a genrrous dollop of sour cream & any jam on each paddy.
ORIGIN:
Olga Timohina, Vitebsk-Belorus, circa 1998
Pumpkin Plov w/ Apricots
Categories: Armenian, Grain, Fruit, Vegetable, Side dish, Ethnic
Yield: 6 servings
6 c Pumpkin peeled & cubed 1"
3 tb Butter
1 ea Onion peeled & minced
3/4 c Dried apricots pitted
Salt to taste
3/4 c Water
1 c Cooked rice
Melt butter in a lrage deep cast iron skillet over med-heat.
Add onion then cook while stirring occasionally until begining to brown.
dd pumpkin to skillet.
Stir pumpkin in well to coat with butter.
Chop apricots then add to skillet along with salt & water.
Cover then simmer for 15 mins.
Add cooked rice.
Cook 10 mins. until pumpkin is tender.
Stir often as it cooks.
ORIGIN:
Anlaya Voroshian, Yerevan-Armenia, circa 1998
Futari - Coconut-Peanut Pumpkin
Categories: Side dish, Ethnic, Vegetable
Yield: 8 Servings
2 c Pumpkin peeled & cubed 1"
2 c Sweet potatoes, cubed 1/2"
3 tb Onion minced
1 tb Peanut oil
1/2 ea Lemon juice of
1/2 ts Cloves
1 ts Salt
1 1/2 c Coconut milk
1 ts Cinnamon
Fry onion in oil until golden.
Combine with pumpkin & sweet potatoes in a heavy pot.
Add lemon juice, cloves, salt & 1 c coconut milk.
Cover then simmer for 10 mins.
Uncover, stir gently then add cinnamon.
Cook for further 1-20 mins. whikle stirring often.
Add more milk if necessary.
ORIGIN:
Molyassa Pembeke, Nairobi-Kenya, crica 1990
Cajun Stuffed Pumpkin
Categories: Main dish, Cajun, Southern, Ethnic, Vegetable, Meat
Yield: 1 Servings
1 ea 3 lb pumpkin
2 tb Butter
1 c Chopped onion
1 c Chopped celery
1/2 c Chopped green pepper
1 ea Garlic clove minced
1 1/2 lb Ground beef
3 ea Stewed tomatoes chopped
6 ea Carrots sliced in 1/4" rounds
3 ea Potatoes cubed 1/2"
2 ea Yams peeled & cubed 1/2"
1 ts Oregano
1 ts Parsley
1 1/2 tb Worcestershire sauce
1 c Grated cheddar cheese
Salt & pepper to taste
Pre-heat your oven to 350 deg-F.
Wash pumpkin then cut off top.
Scoop out seeds & strings.
Score the pumpkin flesh on insid.
DO NOT pierce through shell!
Bake pumpkin for 30 mins.
Meanwhile saute onions, celery & green pepper in butter until tender.
Add meat, tomatoes, carrots, yams & potatoes.
Season with oregano, parsley, pepper & Worcestershire sauce.
Simmer for 15 mins.
Stuff pumpkin with meat mixture.
Bake for 15 minutes.
Sprinkle on the grated cheese then bake for 5 mins.
ORIGIN:
Michellina Gervais, Rayne-LA, circa
Olya's Pumpkin Pecan Bread
Categories: Bread, Vegetable, Nut
Yield: 1 Servings
3 1/2 c Flour
3 c Sugar
1 1/2 ts Salt
4 ea Eggs beaten
2 c Canned pumpkin
2/3 c Water
2 ts Baking soda
1 ts Nutmeg
1 ts Cinnamon
1 c Vegetable oil
1 c Chopped pecans or walnuts
1/2 c Raisins
1/2 c Dates chopped
Pre-heat oven to 350 deg-F.
Sift together flour, sugar, salt, soda & spices in a large bowl.
Add beaten eggs, pumpkin, water & oil.
Mix until well blended.
Add nuts, raisins & dates.
Pour into 2 greased 9" pans.
Bake for 10 mins.
Reduce oven heat to 325 deg-F.
Bake for 1 hr.
ORIGIN:
olya Morowski, Cleveland-OH, circa 1995
Baked Stuffed Pumpkin
Categories: Fruit, Diabetic, Low-fat
Yield: 8 Servings
1 ea 2-3 lb Pumpkin washed
2 ea Apples cored & 1/4'd
1/2 c Pineapple chunks
1/2 c alnuts chopped
1 ts Cinnamon ground
1/2 ts Nutmeg ground
1/4 ts Cloves ground
2 tb Butter
Pre-heat oven to 350 deg-F.
Cut top off of pumpkin.
Remove seeds & strings.
Place cut side down in a baking pan.
Bake for 40 mins. until soft.
Use a metal spoon to scoop out cooked pumpkin.
Leave a 1/4" thick shell.
Process apples in a food processor until chunky.
Add pumpkin & remaining ingredients.
Process until just mixed.
Raise oven temp to 400 deg-F.
Spoon into pumpkin shell.
Cover with the top.
Bake for 45 mins. until filling is hot.
Nutritional Data:
1 serving 118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3 mg sodium, 376 mg potassium, 0 cholesterol.
Diabetic Exchanges:
1 vegetable
1 fruit
1 fat
Source:
American Diabetes Association Holiday Cookbook by Betty Wedman 1986
Pumpkin Cookies
Categories: Diabetic, Grain, Cooky, Dessert
Yield: 36 Servings
1 c Pumpkin cooked & pureed
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1 c Rice flour
3/4 c Potato starch flour
1/2 c Shortening
3/4 c Sugar
1 ts Vanilla
1/2 c Pecans chopped
Pre-heat oven to 350 deg-F.
Sift dry ingredients together.
Cream shortening & sugar.
Add vanilla & pumpkin.
Add dry ingredients & nuts.
Beat until smooth.
Shape cookies into 1" balls.
Place on a greased cookie sheet.
Press balls flat.
Bake for 9-12 mins.
ORIGIN:
Connie Ramonneau, Quebec City_Canada, circa 1997
Pumpkin Cornbread
Categories: Bread, Holiday
Yield: 1 Pan
1 1/2 c Cornmeal
1/2 c Whole-wheat flour
1 tb Baking powder
3 tb Sugar
1 ts Cinnamon
1 ts Salt
1 ea Egg
3 tb Corn oil
3/4 c Canned pumpkin
1 1/2 c Half-&-Half
Sift dry ingredients.
Beat egg.
Stir egg, oil, pumpkin & Half-&-Hal into dry ingredients quickly.
Leave a few lumps.
Pour into a greased 8"x8" pan.
Bake 30-35 mins.
Cool for 10 mins. then cut into squares.
ORIGIN:
Joan Hartman, Tillamook-OR, circa 1992
Diabetic Pumpkin Fruitcake
Categories: Cake, Diabetic, Dessert
Yield: 16 Servings
1/2 c Unswt. apple or orange juice
1/2 c Raisins
1 c Dried figs chopped
1 c Pumpkin cooked or canned
2 tb Sugar
1/4 c Vegetable oil
1 1/2 c Whole wheat flour
1 ts Baking soda
1 ts Baking powder
1 ts Ground cinnamon
1/2 tb Ginger crystallized
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/8 ts Ground cloves
1/2 c Walnuts or pecans chopped
2 tb Orange zest
Combine juice, raisins & figs in a bowl.
Allow to stand for 1 hr.
Pre-heat oven to 325 deg-F.
Beat together pumpkin, sugar & oil.
Stir in fruit mixture.
Add flour, baking soda, baking powder & spices.
Stir to mix well.
Add nuts & orange zest.
Stir to blend well.
Pour your batter into a buttered 8"x5" loaf pan.
Bake for 40-45 mins.
Allow to cool in the pan for 5 mins.
Remove from pan then cool to room temp on a wire rack.
Wrap in foil & refrigerate until ready to use.
1 Serving = 1/2" thicj slice
Nutritional Values:
160 calories, 1 fat 26 grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221 mg potassium, 0 cholesterol
Diabetic Exchanges:
1 bread & 1 fruit
Source:
American Diabetes Association Holiday Cookbook, Betty Wedman, 1986
Canadian Autumn Rarebit Soup
Categories: Soup, Egg, Vegetable
Yield: 4 Servings
5 c Pumpkin cooked
2 1/2 c Chicken stock
1 1/2 c Light beer
2 tb Butter
1 ea Onion chopped
1 ea Garlic clove crushed
1 c Cheddar cheese sharp shredded
1/4 c Pumpkin seeds
Salt & pepper to taste
12 tb Black pepper coarse ground
In large heavy saucepan, bring pumpkin & stock to a boil.
Reduce heat to medium, cover then simmer for 15 mins. until tender.
In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer.
Bring to boil over medium heat, stirring often.
Reduce heat then simmer for 5 mins.
Meanwhile, in a small skillet, melt butter over medium low heat.
Cook onion & garlic while stirring until softened.
Add to pumpkin mixture.
Stir in cheese then simmer gently partially covered for 20 mins.
Meanwhile in skillet over medium heat, cook pumpkin seeds.
Shake pan often, for 7-10 mins. until golden brown & toasted.
Season soup with salt to taste.
Garnish with coarse groun black pepper & pumpkin seeds.
Source:
Anne MacLellan with permission from Orchid Trail Inn Wiarton-Ontario Canada
Russian Stuffed Pumpkin
Categories: Dessert, Russia, Ethnic, Fruit, Vegetable
Yield: 8 Servings
1 ea 4 lb Pumpkin
1 1/2 c Long-grain rice
2 ea Tart cooking apples peeled cored & diced
1/2 c Golden raisins
1/2 c Dried sour cherries
1/4 c unsalted butter melted
1 tb Sugar or more to taste
3/4 ts Ground cinnamon
Salt to taste
1/4 c Hot water
*NOTE:
This spectacular stuffed pumpkin can be the centerpiece of your holiday table!
Cut stem end of pumpkin as if you were about to carve a jack o'lantern.
Set aside "lid".
Remove seeds & strings.
Save to roast later to use as snacks.
Scoop out pumpkin flesh but leave a 1/4" thick shell.
DO NOT Piece shell.
Chop flesh then set aside.
Bring 3 qts salted water to boil.
Add rice.
Cook covered until still a bit hard to the bite.
Drain well.
Pre-heat oven to 325 deg-F.
Combine, pumpkin, partially cooked rice, raisins, dried sour cherries & melted butter in a large bowl
Season with sugar, salt & cinamon.
Spoon your stuffing loosely into pumpkin.
Sprinkle with hot water then place "lid" on tightly.
Place on baking sheet.
Bake until pumpkin is tender to a point of a knife.
Cut into wedges & serve with dollops of sour cream.
ORIGIN:
Drs. Pavel & Anya Porzhinko, Tula-Russia, circa 1994
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Comments: 6
off to Goat Day will look later.
L.