A Few More Pumpkin Recipes

After freezing enough pumpkin puree for Thanksgiving pies, we found ourselves left with with quite a bit to be used up. So, we've been trying out all kinds of recipes, both sweet, and savory, and have found a few so good, we had to share.

First of all, a quick word about fresh pumpkin. You will often hear, that sugar pumpkins are best for pie making, and while that is true, don't be afraid to cook up your larger pumpkins, too. They might not be as good for pies (you can get an idea of the difference in texture from this picture - our larger pumpkin is on the left), but they are perfectly fine for a number of other recipes.

After removing the seeds, and pulp from the pumpkins, wash, and quarter them, and cook each quarter, on a plate, flesh side up, in the microwave, for about nine minutes, or until tender when poked with a fork. Cut the roasted pumpkin away from the skin, and puree it in a blender, getting it as smooth as possible.

Then you'll be ready to try out recipes like:

Savory Pumpkin Bread Sticks

Take the recipe for Savory Pumpkin Pizza Dough from The Cooking Photographer, mix as directed. Or, make things easy on yourself, and mix it in the bread maker. Start by putting all of the wet ingredients into the machine, topping with the dry ingredients, adding the yeast last, right on top of the flour. Choose the dough setting, and leave the machine to do it's work.

When the dough is ready, drop it out onto a floured surface, and divide it into 20 balls (pinch the dough in half, and in half again, and again, until you have twenty pieces).

Roll the balls into 9 inch ropes, and place them onto a greased cookie sheet.

Cover, and let rise for about an hour.

Bake at 350 degrees Fahrenheit for 22 minutes. Brush with butter, while they are still warm.

The go very nicely with What's in the Cupboard Pumpkin Soup (this was taken from a No Fuss Pumpkin Soup Recipe from Start Cooking, but I didn't have everything, so used what was in my cupboard).

In a large soup pot combine:

• two flavor packets from Chicken Flavored Ramen Noodles


• two cups of water


• one tablespoon of butter


• one tablespoon brown sugar


• one cup of plain applesauce


• two cups of pumpkin puree


• one half teaspoon of salt


• one teaspoon of cinnamon


• a pinch of garlic powder


• one teaspoon chopped chives
  

You will also need 1 12 oz can of evaporated milk, but don't add it yet. First bring the ingredients above to a boil, on high heat, stirring constantly.

Reduce the temperature to low, cover the pot, and allow the soup to simmer for 30 minutes.

Stir in the can of evaporated milk.

Despite the cinnamon, and sugar, this soup is savory, and not at all sweet, and it goes wonderfully with the bread sticks, above. All six of my children ate it - which is something, that almost never occurs with a new food.

But, if you're in the mood for something sweet, instead. Then, I suggest you try the Taste of Home, pumpkin square recipe, from Rebecca Writes (click the link to go to the recipe). I made them last night, and they are soooo good, I didn't even bother frosting them, with the suggested cream cheese frosting, for fear I wouldn't be able to stop myself from eating the entire pan.

It's great to be a homeschooler.