Pumpkin

[gnu]

These cookies are so yummy. They were a huge hit at work today!
http://www.vanillalatte.com/2009/11/09/spiced-pumpkin-cookies-with-maple-icing/

They look and sound yummy!

[Jwolf]

I just have to say that at this time of year we can get great sugar pumpkins or buttercup squash (looks like pumpkin but bumpy and green on the outside, orange on the inside).

You slice it in half, bake it cut-side down on a tray with a bit of oil for 325 for about an hour until soft. It then scrapes out really easily from the shell.

This is SO much better than canned pumpkin in all these baking recipes. It tastes so fresh and amazing...

[Half-Mary]

Can you post your pumkin breakfast recipe? Sounds interesting!!

I baked our pumpkin yesterday and made this soup: Southwestern Pumpkin soup

I used milk instead of cream and less sugar. It's very different but excellent.

I made a variation of this soup tonight, and really enjoyed it. I only had 2 cup servings of homemade chicken stock in the freezer, so I started with less stock. I was going to use 2% milk, but I felt like eating a creamier soup tonight, so I used a 400mL can of coconut milk instead. I used 2 Tbsp of brown sugar instead of 3, and probably could have only used 1, since the coconut milk adds a bit of extra sweetness that milk wouldn't. I used the spices as noted except for the coriander, and I also didn't have any cilantro on hand. I added 1/4 cup of shredded Tex-Mex cheese to my bowl. It was delicious and I'm looking forward to the leftovers.

My nutritional calculations per serving:
Protein 6g
Carbohydrate 20g (10g from sugar)
Fat 22g (19g saturated)
Fibre 3g
Sodium 195 mg

[Dr. S]

Can you post your pumkin breakfast recipe? Sounds interesting!!

I baked our pumpkin yesterday and made this soup: Southwestern Pumpkin soup

I used milk instead of cream and less sugar. It's very different but excellent.

I made a variation of this soup tonight, and really enjoyed it. I only had 2 cup servings of homemade chicken stock in the freezer, so I started with less stock. I was going to use 2% milk, but I felt like eating a creamier soup tonight, so I used a 400mL can of coconut milk instead. I used 2 Tbsp of brown sugar instead of 3, and probably could have only used 1, since the coconut milk adds a bit of extra sweetness that milk wouldn't. I used the spices as noted except for the coriander, and I also didn't have any cilantro on hand. I added 1/4 cup of shredded Tex-Mex cheese to my bowl. It was delicious and I'm looking forward to the leftovers.

My nutritional calculations per serving:
Protein 6g
Carbohydrate 20g (10g from sugar)
Fat 22g (19g saturated)
Fibre 3g
Sodium 195 mg

I'm glad you like it Mary!

[Dr. S]

This recipe is even better than the one I posted before. I do some adjustment in red which makes it perfect...

Silky-Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham)

Ingredients
3 to 4 shallots, unpeeled (I use green onions)
1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin --> 4 1/2 to 5 cups cubed pumpkin
2 cups canned or fresh coconut milk (I use one can)
2 cups mild pork or chicken broth (I use chicken)
1 cup loosely packed coriander leaves (I use tons of fresh cilantro and only put it at the end)
1/2 teaspoon salt
2 tablespoons Thai fish sauce, or to taste
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)
2 tablespoons of soy sauce
Juice of 2 limes
2 serrano chile or 1 jalapeno pepper

Ingredients
In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots & serrano chile/jalapeno peppers, turning occasionally until softened.

Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

Place the coconut milk, broth, pumpkin cubes and green onion/hot peppers in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce, soy sauce and lime juice and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens AND CILANTRO. Leftovers freeze very well.

[Dr. S]

Made some healthy pumpkin muffins today, they turned out awesome!

The original recipe can be found here

Here's what I did with modifications.

Pumpkin-Apple Muffins
Ingredients
1 1/2 cups whole wheat flour
1 cup all purpose flour
1/8 teaspoon ground clove
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 cup splenda
1 cup pumpkin puree
1/2 cup sugar-free applesauce
2 eggs
1 cup chopped peeled cored apples
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped pecans

Preparation
Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers (gave me 17). Sift first 7 ingredients into medium bowl. Stir sugar, pumpkin, applesauce and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins, cranberries and pecan. Place equal amounts of batter into prepared cups.

Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.

[Size5]

http://annies-eats.net/2011/09/06/pumpkin-spice-latte-cupcakes/

I'm making these for thanksgiving, but she has a whole section just on pumpkin (...cough.... Thanks Samantha)

ooh you'll have to report back on them. They look really good.

Oh these were AWESOME! I didn't agree with her choice of icing so I went with a coffee one and it was fantastic! The kids loved it!!! I thouht it was a very adult flavored cupcake but all the kids ate them.

I'm making that baked oatmeal in the oven tomorrow am! I can't wait!

[Size5]

I made the baked pumpkin oatmeal with some modifications and it was amazing!!!! I added a few more things since I wasn't trying to keep the cost as low. Raisins, flax, red river cereal, bit of Greek yogurt and yummmmmm!

[Samantha]

http://annies-eats.net/2011/09/06/pumpkin-spice-latte-cupcakes/

I'm making these for thanksgiving, but she has a whole section just on pumpkin (...cough.... Thanks Samantha)

ooh you'll have to report back on them. They look really good.

Oh these were AWESOME! I didn't agree with her choice of icing so I went with a coffee one and it was fantastic! The kids loved it!!! I thouht it was a very adult flavored cupcake but all the kids ate them.

I'm making that baked oatmeal in the oven tomorrow am! I can't wait!

What did you use for espresso powder? How did you make coffee icing? I may have to make these.

[Samantha]

I made the baked pumpkin oatmeal with some modifications and it was amazing!!!! I added a few more things since I wasn't trying to keep the cost as low. Raisins, flax, red river cereal, bit of Greek yogurt and yummmmmm!

I need to try this. I really like my morning oatmeal (instant )

[Size5]

http://annies-eats.net/2011/09/06/pumpkin-spice-latte-cupcakes/

I'm making these for thanksgiving, but she has a whole section just on pumpkin (...cough.... Thanks Samantha)

ooh you'll have to report back on them. They look really good.

Oh these were AWESOME! I didn't agree with her choice of icing so I went with a coffee one and it was fantastic! The kids loved it!!! I thouht it was a very adult flavored cupcake but all the kids ate them.

I'm making that baked oatmeal in the oven tomorrow am! I can't wait!

What did you use for espresso powder? How did you make coffee icing? I may have to make these.

I used via instant packs for espresso powder. Although in Edmonton at a speciality food store, you could get it. I couldn't get it here.

Coffee icing was just icing sugar, butter, and instant coffee.