Tag Archives: kosher pumpkin recipe

White Pumpkin Cheddar Ale Soup

Yield:
8-10 servings

Have you ever taken a trip to your local farmer’s market and seen some pumpkins or squash like this:

SONY DSC

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!?”

I felt this way recentlywhite pumpkin about a beautiful white pumpkin from a nearby farm. It was so pretty and round, I just had to have it.

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.

white pumpkin cheddar ale soup

White Pumpkin Cheddar Ale Soup

Posted on October 15, 2013

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Pumpkin and Israeli Couscous Soup

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!

pumpkin israeli couscous soup1

For this recipe, I toast the pumpkin seeds with salt and cayenne pepper to top the soup. It adds extra crunch and flavor.

Posted on October 3, 2013

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Pumpkin Corn Ricotta Enchiladas

Prep:
30 minutes

Cook:
25 minutes

Yield:
4 servings

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.

SONY DSCEach 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.enchiladas1

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.

Pumpkin Corn & Ricotta Enchiladas

Posted on September 23, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin Pizza

Yield:
4 servings


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.

 

Pumpkin Pizza with Goat Cheese and Fried Shallots

Posted on October 16, 2012

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‘Tis the Season…of Pumpkin!

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)

Cheesy Pumpkin Quinoa Stuffed Peppers (dairy)

Stuffed Pumpkins (meat)

Pumpkin Swirl Brownies (dairy)

Pumpkin Cupcakes (pareve)

Pumpkin and Sour Cream Puddings (dairy)

 

Posted on October 2, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy