What's your favorite pumpkin recipe?

Hi all,

Last night I roasted pumpkin in the oven with the intent to use the pulp for
some type of recipe. I've never used pumpkin before because I'm not a fan
of pumpin pie only for the reason that I don't like nutmeg. So if you can
share your favorite pumpkin recipes I'd really appreciate it. Anything like
bread, soups, desserts etc.

Thanks a bunch,

SPOONS
175/155/140
Total Loss: 20 lbs

There was a few threads about this just before the end of October, so you
may be able to google some more, but here's the one I posted:

2 medium pumpkins (I used one med plus one small delicata squash)
2 c. broth (recipe said chicken broth - I used veg.)
1 c. water
1/4 c maple syrup
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t salt
1 c half & half (optional)

Scoop out seeds and strings from pumpkins, bake at 350 until soft - 30-45
min, depending on size. Puree cooked pumpkin, then put in saucepan. Add
broth, water, syrup and spices. Bring to a boil, then lower heat and simmer
30 minutes. Remove from heat and stir in cream.

With the cream, it came out to 3 pts (US). I forgot to add the cream, and it
was delicious, and that made it 1 pt (US)

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply


"SPOONS" wrote in message
ogers.com...
Hi all,

Last night I roasted pumpkin in the oven with the intent to use the pulp
for
some type of recipe. I've never used pumpkin before because I'm not a fan
of pumpin pie only for the reason that I don't like nutmeg. So if you can
share your favorite pumpkin recipes I'd really appreciate it. Anything
like
bread, soups, desserts etc.

Thanks a bunch,

SPOONS
175/155/140
Total Loss: 20 lbs

PUMPKIN SOUP

Spray oil.
2 medium onions - finely chopped
1 red pepper - finely chopped
2 or 3 cloves of garlic - peeled
fresh ginger - a sort of 2 inch chunk - peeled. Depends how much you like
ginger...
chilli flakes or finely chopped fresh green chilli (optional)

1 medium sized pumpkin (or other squash) de-seeded, peeled, and chopped (c.
1.5 inch chunks)
4 large carrots - prepared like the pumpkin
2 pints chicken or vegetable stock.
1 tsp turmeric
1 tbsp tomato puree
Salt & pepper


Using your weapon of choice - make a ginger/garlic puree by blending them up
together with a little water.

Use some spray oil to fry the onions and pepper for a little while - then
add the puree - and fry gently until it's all soft. Add the chilli if
that's your thing.

Then add the rest of the ingredients. Bring to the boil. Allow to simmer
for c. 15 minutes or so until the veggies are soft. Use a food processor
(or potato masher if desperate) to blend it all up.

Result - thick rich soup for 0 points per portion by my reckoning - serves
at least 4. Warning - reheating once cooked should be gentle - otherwise it
does the geyser thing, and you get soup all over the place...

Serve with a tbsp of natural yoghurt or fromage frais (0% of course!).......

Hope you like it as much as I do

--
krys

UK 157/136.4/126
Started March 1st 2001
GOAL August 16th 2001
struggling now.......


"SPOONS" wrote in message
ogers.com...
Hi all,

Last night I roasted pumpkin in the oven with the intent to use the pulp
for
some type of recipe. I've never used pumpkin before because I'm not a fan
of pumpin pie only for the reason that I don't like nutmeg. So if you can
share your favorite pumpkin recipes I'd really appreciate it. Anything
like
bread, soups, desserts etc.

Thanks a bunch,

SPOONS
175/155/140
Total Loss: 20 lbs

My big favorite is pumpkin custard, but if you don't like pumpkin pie,
and you don't like nutmeg, then let's go for my second favorite. :-)

This was originally posted 10/4/03 here by Kate Dicey. Thanks, Kate!
It calls for butternut squash, but I've been anxious to try pumpkin
instead, and I'm sure it would be wonderful.

It's become a staple in my house. It's so thick and rich and hearty
that we just can't believe it's only one point per serving. I have
modified it from the very beginning, as it calls for raw squash, but
it sounded so good I just had to try it, and we had some leftover
baked squash in the fridge. I also start by heating the spice(s) in
the dry saucepan until they start to release their fragrance. I think
this both mellows and intensifies the flavor in the final product.

The last time I made it, I cut the cumin in half and added cayenne and
thyme and oregano (I think - I like to let my whims drive my cooking
sometimes). Make it what you like...

Spicy Butternut Squash Soup
About 2 servings (2½ cups total)
About 1 point per serving

Heat a saucepan on medium-high heat with
1 tsp. ground cumin
When the cumin starts to release its aroma, spray the pan with
mazola nonstick spray
and add
about 1/2 an onion, chopped
Sauté this until it translucent, then add
175 grams of baked butternut squash
14 oz. canned fat free chicken broth
salt and pepper
Using a stick blender, puree the soup, let it simmer for 10 minutes or
so and puree it some more.




On Fri, 07 Nov 2003 14:07:22 GMT, "SPOONS"
wrote:

Hi all,

Last night I roasted pumpkin in the oven with the intent to use the pulp for
some type of recipe. I've never used pumpkin before because I'm not a fan
of pumpin pie only for the reason that I don't like nutmeg. So if you can
share your favorite pumpkin recipes I'd really appreciate it. Anything like
bread, soups, desserts etc.

Thanks a bunch,

SPOONS
175/155/140
Total Loss: 20 lbs

Why do you HAVE to put nutmeg in pumpkin anything? Use cinnamon if you
don't like nutmeg.

--
Donna in Idaho!
Project Linus Boise/SW Idaho Coordinator
Website: http://donnakwilts.tripod.com/
The ultimate inspiration is the deadline!

Remove ".remove.invalid" to reply


"Stan" wrote in message
...
My big favorite is pumpkin custard, but if you don't like pumpkin pie,
and you don't like nutmeg, then let's go for my second favorite. :-)

This was originally posted 10/4/03 here by Kate Dicey. Thanks, Kate!
It calls for butternut squash, but I've been anxious to try pumpkin
instead, and I'm sure it would be wonderful.

It's become a staple in my house. It's so thick and rich and hearty
that we just can't believe it's only one point per serving. I have
modified it from the very beginning, as it calls for raw squash, but
it sounded so good I just had to try it, and we had some leftover
baked squash in the fridge. I also start by heating the spice(s) in
the dry saucepan until they start to release their fragrance. I think
this both mellows and intensifies the flavor in the final product.

The last time I made it, I cut the cumin in half and added cayenne and
thyme and oregano (I think - I like to let my whims drive my cooking
sometimes). Make it what you like...

Spicy Butternut Squash Soup
About 2 servings (2½ cups total)
About 1 point per serving

Heat a saucepan on medium-high heat with
1 tsp. ground cumin
When the cumin starts to release its aroma, spray the pan with
mazola nonstick spray
and add
about 1/2 an onion, chopped
Sauté this until it translucent, then add
175 grams of baked butternut squash
14 oz. canned fat free chicken broth
salt and pepper
Using a stick blender, puree the soup, let it simmer for 10 minutes or
so and puree it some more.




On Fri, 07 Nov 2003 14:07:22 GMT, "SPOONS"
wrote:

Hi all,

Last night I roasted pumpkin in the oven with the intent to use the pulp
for
some type of recipe. I've never used pumpkin before because I'm not a
fan
of pumpin pie only for the reason that I don't like nutmeg. So if you
can
share your favorite pumpkin recipes I'd really appreciate it. Anything
like
bread, soups, desserts etc.

Thanks a bunch,

SPOONS
175/155/140
Total Loss: 20 lbs

Stan wrote in
:

My big favorite is pumpkin custard, but if you don't like pumpkin pie,
and you don't like nutmeg, then let's go for my second favorite. :-)

***snip***


Could you post the custard recipe? I know that I posted one recently but I
can't find it now.

--
Started Weight Watchers together February 2002:
Chris
332.4/184.8/185
Pat
198.4/???/155
2002 combined loss 139
2003 combined loss ???
Total combined ??? lbs

Thanks good suggestion

SPOONS



"Donna in Idaho (remove invalid)"
wrote in message ...
Why do you HAVE to put nutmeg in pumpkin anything? Use cinnamon if you
don't like nutmeg.

--
Donna in Idaho!
Project Linus Boise/SW Idaho Coordinator
Website: http://donnakwilts.tripod.com/
The ultimate inspiration is the deadline!

Remove ".remove.invalid" to reply


"Stan" wrote in message
...
My big favorite is pumpkin custard, but if you don't like pumpkin pie,
and you don't like nutmeg, then let's go for my second favorite. :-)

This was originally posted 10/4/03 here by Kate Dicey. Thanks, Kate!
It calls for butternut squash, but I've been anxious to try pumpkin
instead, and I'm sure it would be wonderful.

It's become a staple in my house. It's so thick and rich and hearty
that we just can't believe it's only one point per serving. I have
modified it from the very beginning, as it calls for raw squash, but
it sounded so good I just had to try it, and we had some leftover
baked squash in the fridge. I also start by heating the spice(s) in
the dry saucepan until they start to release their fragrance. I think
this both mellows and intensifies the flavor in the final product.

The last time I made it, I cut the cumin in half and added cayenne and
thyme and oregano (I think - I like to let my whims drive my cooking
sometimes). Make it what you like...

Spicy Butternut Squash Soup
About 2 servings (2½ cups total)
About 1 point per serving

Heat a saucepan on medium-high heat with
1 tsp. ground cumin
When the cumin starts to release its aroma, spray the pan with
mazola nonstick spray
and add
about 1/2 an onion, chopped
Sauté this until it translucent, then add
175 grams of baked butternut squash
14 oz. canned fat free chicken broth
salt and pepper
Using a stick blender, puree the soup, let it simmer for 10 minutes or
so and puree it some more.




On Fri, 07 Nov 2003 14:07:22 GMT, "SPOONS"
wrote:

Hi all,

Last night I roasted pumpkin in the oven with the intent to use the
pulp
for
some type of recipe. I've never used pumpkin before because I'm not a
fan
of pumpin pie only for the reason that I don't like nutmeg. So if you
can
share your favorite pumpkin recipes I'd really appreciate it. Anything
like
bread, soups, desserts etc.

Thanks a bunch,

SPOONS
175/155/140
Total Loss: 20 lbs

I posted this one on October 5th. It can be made with pumpkin or with
squash, I made it with butternut squash and it was delicious!

Hamilton squash/pumpkin ( Jamie Oliver recipe)
Ingredients
1 handful of dried porcini mushrooms
1 butternut squash, seeds removed
1 red onion, minced
1 garlic clove, minced
a tsp of coriander seeds, crushed
1 or 2 pinches of dried hot red pepper
2 rosemary twigs, cut very finely
5 sundried tomatoes, cut finely
100 grams ( 3.5 ounces) of basmati rice ( which I left out)
pine nuts, roasted (which I left out as well, too many calories!)

Let the porcini soften in 1,5 dl of boiling water. Warm the oven at 230°C.
(446 °F) With a teaspoon, remove the pumpkin/squash flesh by scraping it
off. Mince
it finely and put it in a pan with some olive oil ( I used Pam). Add garlic,
onion, coriander seeds, the pepper, the rosemary and the sundried tomatoes.
Bake it until soft ( about 5 minutes). Add the porcini mushrooms and half of
the mushroom liquid. Let it stew for 3 minutes, then add salt and pepper.
Optional : add the rice and the pine nuts.
Fill both pumpkin/squash halves and put them back together. Spray some olive
oil
( I used garlic flavoured Pam) on the pumpkin and wrap it in foil. Bake it
in the oven for 1 1/4 hour.

Notes : I found that I had enough stuffing without the rice. I counted 1
point for the Pam I used, but all the rest is 0 points in the European
points way. It was really spicy and tasty, and I 'll certainly make it
again!
--

--
Nathalie from Belgium
134.1/102.2/minigoal 99.9 Goal 68 Kg
295.6/225.3/minigoal 220.3/Goal 150 pounds
NYNY 227.3/225.3/214


"SPOONS" wrote in message
ogers.com...
Hi all,

Last night I roasted pumpkin in the oven with the intent to use the pulp
for
some type of recipe. I've never used pumpkin before because I'm not a fan
of pumpin pie only for the reason that I don't like nutmeg. So if you can
share your favorite pumpkin recipes I'd really appreciate it. Anything
like
bread, soups, desserts etc.

Thanks a bunch,

SPOONS
175/155/140
Total Loss: 20 lbs

I just put double the amount of cinnamon in my pumpkin recipes because I
don't like nutmeg or ginger.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Donna in Idaho (remove invalid)"
wrote in message ...
Why do you HAVE to put nutmeg in pumpkin anything? Use cinnamon if you
don't like nutmeg.

--
Donna in Idaho!
Project Linus Boise/SW Idaho Coordinator
Website: http://donnakwilts.tripod.com/
The ultimate inspiration is the deadline!

Remove ".remove.invalid" to reply


"Stan" wrote in message
...
My big favorite is pumpkin custard, but if you don't like pumpkin pie,
and you don't like nutmeg, then let's go for my second favorite. :-)

This was originally posted 10/4/03 here by Kate Dicey. Thanks, Kate!
It calls for butternut squash, but I've been anxious to try pumpkin
instead, and I'm sure it would be wonderful.

It's become a staple in my house. It's so thick and rich and hearty
that we just can't believe it's only one point per serving. I have
modified it from the very beginning, as it calls for raw squash, but
it sounded so good I just had to try it, and we had some leftover
baked squash in the fridge. I also start by heating the spice(s) in
the dry saucepan until they start to release their fragrance. I think
this both mellows and intensifies the flavor in the final product.

The last time I made it, I cut the cumin in half and added cayenne and
thyme and oregano (I think - I like to let my whims drive my cooking
sometimes). Make it what you like...

Spicy Butternut Squash Soup
About 2 servings (2½ cups total)
About 1 point per serving

Heat a saucepan on medium-high heat with
1 tsp. ground cumin
When the cumin starts to release its aroma, spray the pan with
mazola nonstick spray
and add
about 1/2 an onion, chopped
Sauté this until it translucent, then add
175 grams of baked butternut squash
14 oz. canned fat free chicken broth
salt and pepper
Using a stick blender, puree the soup, let it simmer for 10 minutes or
so and puree it some more.




On Fri, 07 Nov 2003 14:07:22 GMT, "SPOONS"
wrote:

Hi all,

Last night I roasted pumpkin in the oven with the intent to use the
pulp
for
some type of recipe. I've never used pumpkin before because I'm not a
fan
of pumpin pie only for the reason that I don't like nutmeg. So if you
can
share your favorite pumpkin recipes I'd really appreciate it. Anything
like
bread, soups, desserts etc.

Thanks a bunch,

SPOONS
175/155/140
Total Loss: 20 lbs

I make custard with the pumpkin pie recipe without the crust. When I eat
pie occasionally I don't eat the crust. The filling is the best part and a
lot of the calories and fat is in the crust.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Chris" wrote in message
45...
Stan wrote in
:

My big favorite is pumpkin custard, but if you don't like pumpkin pie,
and you don't like nutmeg, then let's go for my second favorite. :-)

***snip***


Could you post the custard recipe? I know that I posted one recently but
I
can't find it now.

--
Started Weight Watchers together February 2002:
Chris
332.4/184.8/185
Pat
198.4/???/155
2002 combined loss 139
2003 combined loss ???
Total combined ??? lbs