Have you ever taken a trip to your local farmer’s market and seen some pumpkins or squash like this:
And you thought, “I must have one of those!” Then you brought it home, sat it down on the counter, scratched your head and said – “ok, now what the heck do I do with this!?”
But then I wasn’t quite sure what to do with it.
Pasta? Nah.Too much work.
Pie? Seemed liked a waste.
Combine with beer and cheese for a rich and warming soup? Ding ding ding!
Most surprising thing about the white pumpkin was actually the color – the flesh is slightly yellow inside, not the same white of the outside. And when roasted, the flesh becomes even darker, resembling a cheese pumpkin puree.
So please welcome to the world my White Pumpkin Cheddar Ale Soup. Pair this was a big hunk of crusty bread, green salad and a cold pumpkin beer for a well-rounded and happy meal.
1 medium sized white pumpkin
3-4 Tbsp olive oil
Salt and pepper
2 quarts vegetable stock
2 Tbsp butter
2 cups freshly shredded cheddar cheese
1 bottle pumpkin ale or other seasonal ale
½ cup heavy cream
¼ tsp nutmeg
Salt and pepper
Pepitas or dried pumpkin seeds
extra virgin olive oil
Preheat oven to 400 degrees. Cut pumpkin in halves or quarters and spread on a baking sheet. Season inside of pumpkin with salt, pepper and olive oil. Roast until flesh is fork tender and juices are released, around 45-60 minutes.
Allow pumpkin to cool.
Scoop pumpkin flesh and place in food processor fitted with blade. Puree pumpkin in batches until smooth. You can add a cup of stock if it makes this part easier.
Remove pumpkin puree and place into large pot along with half the vegetable stock. Heat through on medium-high heat.
Add butter and cheddar, whisking until melted. Add remaining vegetable stock.
Add beer, nutmeg and salt and pepper to taste. Bring to simmer and cook for another 10 minutes on low-medium heat.
Garnish with pepitas or pumpkin seeds and a drizzle of good quality extra virgin olive oil. You can even add a dollop of creme fraiche if you're feeling extra fancy.
I don’t know about you but I am just thrilled that September is over and we have moved past the chagim and into a new month. Beyond the happiness I feel for the chaos of the holidays being behind us, like many others I am so happy that it is officially fall and that everywhere I look there are pumpkins! While the temperatures where I live in Boston have remained in the 70’s it is still fall and therefore time for soup.
A few years ago, my husband and I went to New Orleans to visit friends. The wife, who is a fantastic cook, is always trying new recipes and she made us a delicious pumpkin soup. It was a fall version of minestrone soup with totally different flavors than I had tasted before. I happily received the recipe from her, and have been experimenting with her version ever since. Anything with pumpkin is a must try and anything that is easily brought as lunch the next day is also a winner, and I promise, this make a great lunch!
For this recipe, I toast the pumpkin seeds with salt and cayenne pepper to top the soup. It adds extra crunch and flavor.
1 19 oz can of chickpeas
4 carrots, cut into 2-3 large chunks
4 medium potatoes, quartered
2 large onion, quartered
salt and pepper
2 tsp turmeric
1 tsp paprika
1 tsp (less or more to taste) cayenne pepper
7 oz pumpkin, cut into 6-8 large chunks (peeled and seeds discarded)
4 zucchini, cut into 3-4 large chunks
half a green cabbage, quartered
4-5 stalks celery cut coarsely
7 cups of water
I cup prepared Israeli (pearl) couscous
1 bay leaf
Bring salted water to a boil.
Add the carrots, potatoes and onion, season with salt, pepper, paprika, turmeric, cayenne pepper, and bay leaf. Cook 45 minutes until the vegetables are tender.
Add the remaining vegetables and cook for 10 minutes.
Add chickpeas and cook for another 5 minutes.
Add salt and pepper to taste if necessary and remove the bay leaf.
Prepare the couscous according to the manufacturer's instructions.
Place a heap of couscous in a deep dish. Arrange the vegetables on top and ladle the soup around and over the couscous.
If you don’t love the fall, well, you may want to examine your sanity. I can think of few things that are better than a crisp fall day with sun shining, leaves turning and the faint scent of spiced cider in the air. I love fall jackets, apple picking and just about ANYTHING made with pumpkins.
Each year I add a new set of dishes to my fall flavors repertoire, which very often combines pumpkin, sweet potato or squash and some kind of cheese. In years past I have created Pumpkin Lasagna, Mac ‘n Sweet Potato Cheesy Sauce and even Pumpkin Pizza with Goat Cheese and Fried Shallots. The Nosher even has a recipe for Pumpkin Challah!
The first pumpkin dish of my Autumn might seem like a weird combination, but I assure you it is savory, satisfying and delicious – Pumpkin Corn Ricotta Enchiladas! This recipe was inspired by a recipe from one of my favorite blogs called “Naturally Ella” which features seasonal, vegetarian food that always looks beautiful and delicious. Erin’s Roasted Corn Ricotta Enchiladas with Chipotle Tomato Sauce easily morphed into my version using pumpkin puree and a short-cut using canned tomato sauce.
This is a great dish to make on a Sunday to eat for dinner during the week, or even for a dairy lunch during Sukkot. After all – enchiladas are “stuffed’ making this (almost) traditional for the festival holiday.
2 ears fresh corn
1 Tbsp olive oil
¼ tsp salt
Pinch fresh pepper
1 cup ricotta
½ cup pumpkin puree (fresh preferably, but canned is fine)
1 Tbsp fresh lime juice
1 tsp fresh lime zest
½ tsp salt
¼ tsp pepper
2 Tbsp chopped fresh cilantro plus extra for garnish
2 ½ cups canned tomato puree
2-3 canned chipotle chilies in adobo, minced
4-6 whole wheat tortillas
½ cup grated cheddar
Preheat oven to 350 degrees. Remove corn from the cob and place in a small bowl. Toss with olive oil, salt and pepper. Spread corn out onto a baking sheet and roast for 20 minutes, or until kernels are soft and starting to turn golden brown. Allow to cool slightly.
Meanwhile, combine ricotta, pumpkin puree, lime juice and zest, salt, pepper, and cilantro. Add cooled corn to ricotta mixture.
In a small sauce pan mix together tomato puree and chipotle chilies in adobo and heat until warmed through. Depending on how much spice you like, you can add more or less of the chilies.
Spread the bottom of an 8x5 pyrex dish or baking pan with ½ cup of the tomato sauce. Spoon around ½ cup pumpkin ricotta mixture in the middle of each tortilla. Roll up gently (but tightly) and place fold side down in pan. Cover with remaining tomato sauce. Sprinkle with cheddar cheese.
Bake for 20-25 minutes, until cheese is completely melted and bubbling.
Garnish with fresh cilantro. Serve with slices of avocado, black beans and Greek yogurt (or sour cream).
I LOVE pumpkins – and really who doesn’t!? Pumpkin pie, pumpkin spiced lattes, all the beautiful and flavorful pumpkins of the Autumn, I just love them all. And so each year it seems I add another pumpkin recipe to my repertoire. I have perfected my pumpkin lasagna, and I can’t get enough pumpkin bread slathered with butter with my coffee on a brisk Fall morning.
But this year I was searching around looking for a pumpkin pizza recipe and I couldn’t find anything noteworthy. So obviously the only thing for me to do was…make one.
The first thing I did was to pick out the pumpkin, which was a small-medium sized Sugar Pumpkin that I bought directly from a farm in Upstate New York. Confused by all the different kinds of pumpkins? Martha (of course we are on a first name basis…in my head) has a guide to some of the more interesting heirloom pumpkins and squash. Don’t have time to pick out some fancy pumpkin? Pick up a pumpkin, or a slice of pumpkin, at your local supermarket.
Next step was to cut open the entire pumpkin and roast it in the oven on 400 degrees for about an hour and fifteen minutes. When the pumpkin cooled down, I scooped out the flesh and put it through a food processor to make the puree smooth. Store in the fridge for up to a week, or in the freezer for up to 3 months.
And even though I am a baker, I almost never make my own pizza dough. Trader Joes sells it for $1, and Whole Foods also has a great one for about $3.
What’s the perfect accessory to some pumpkin pizza? Well pumpkin beer of course!
Happy cooking and enjoy my newest pumpkin creation.
1 store-bought pizza dough
2 whole shallots
1 cup vegetable oil
2 cups fresh pumpkin puree
2 Tbsp butter
2 tsp salt
4 fresh sage leaves
1 cup goat cheese crumbles or ricotta
Preheat oven to 425 degrees. If using a pizza stone, place it in the bottom of the oven for at least 30 minutes.
Slice shallots into tiny rings. Heat vegetable oil in medium sized sauce pan on medium-high heat. Don't let oil get too hot. Fry shallots for 3-4 minutes, or until just crispy, in small batches. Let drain on a piece of paper towel and set aside
Spread out pizza dough until desired thickness and size. In a small saucepan, melt butter on low-medium heat until just bubbling. Add sage leaves and swirl around. Let sit for 5-10 minutes and then remove sage.
In a medium sized bowl mix together pumpkin puree, sage infused butter and 2 tsp salt.
Pull pizza stone, or pizza pan, out of oven and spread dough on top. Using the back of a large metal spoon spread an even layer of the pumpkin mix on top. Sprinkle with goat cheese crumbles or dollops of ricotta (or hey - both!).
Bake in the oven for 10-11 minutes.
Pull pizza out of oven, and drizzle with good quality olive oil and a sprinkle of sea salt. Add crispy shallots on top and serve.
The only thing I love cooking with more than pumpkin is mascarpone, so when a reader asked last week to “keep the pumpkin recipes coming,” I was more than happy to oblige.
I’ve put together a list of pumpkin-rific Autumn recipes that will take you from breakfast to dinner and dessert too.
Paula’s Pumpkin Bread (pareve)
Pumpkin Challah (pareve)
Pumpkin Black Bean Soup (dairy)
Pumpkin Mac ‘n Cheese (dairy)
Pumpkin Lasagna (dairy)
Stuffed Pumpkins (meat)
Pumpkin Swirl Brownies (dairy)
Pumpkin Cupcakes (pareve)
Pumpkin and Sour Cream Puddings (dairy)