Epimeles

the Pence family cookbook

Recipes Tagged with “pumpkin”

Cocoa-Dusted Lamb Chops with Pumpkin Quinoa Cakes

main course lamb pumpkin quinoa

Ingredients

Pumpkin Quinoa Cakes

  • 1 cup pumpkin, cooked
  • 1 1/2 cups quinoa, cooked
  • 1/2 cup sautéed onion
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt (to taste)
  • 1 tablespoon fresh chopped thyme
  • 1/2 cup buttered breadcrumbs

Lamb

  • 4 lamb chops
  • 1 tablespoon dark chocolate powder
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper
  • 2 tablespoons kosher salt
  • 1/2 cup olive oil
  • 1 tablespoon smoked paprika

Preparation

Pumpkin Quinoa Cakes: Combine all ingredients in a bowl and mix thoroughly. Pat out 1/4 cup of mixture into a patty and dear on both sides in about two tablespoons of oils until seated & heated through on both sides.

Lamb: Combine all ingredients in a bowl and mix until combined. Add chops to the mixture and let marinate overnight. Roast in the oven until desired internal temperature is reached (about 120 degrees because of thinness).

Edible Nashville


Kabocha no Nimono (Simmered Pumpkin)

side dish japanese pumpkin

Ingredients

  • 3 cups (720ml) dashi
  • 2 1/2lb kabocha (pumpkin)
  • 2 Tbsp sugar
  • 1 1/2 Tbsp soy sauce
  • 1/4-1/2 tsp salt
  • 1 Tbsp sake

Preparation

Remove seeds and cut kabocha into 3" square pieces. Cut off sharp edges of the kabocha pieces. Boil dashi in a pot and put kabocha in it. Cook kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your kabocha is. Add sugar, soy sauce, salt and Sake to the kabocha. Reduce heat to medium low, and cook another 15 -20 minutes to reduce the broth a little. Remove from heat and let it sit covered until cool. As it cools, kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

Japanese Cooking 101


Pumpkin Beer Cheese Soup

main course beer cheese pumpkin soup untested

Ingredients

  • 2 pumpkins, about 2 pounds each
  • Cooking oil spray
  • 2 tablespoons olive oil
  • 2 large carrots, peeled and thickly sliced
  • 2 celery stalks, thickly sliced
  • 3 shallots, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon minced thyme
  • 2 teaspoons minced fresh sage
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 3 ½ cups chicken broth
  • 2 (12-ounce) bottles pale ale
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 4 cups shredded sharp cheddar cheese
  • Croutons or pumpkin seeds for garnish (optional)

Preparation

Position 1 rack in the upper third of an oven and 1 rack in the lower third; preheat to 425°F. Line 2 rimmed baking sheets with foil and set aside.

Quarter the pumpkins, scrape out the fibers and the seeds, and spray with cooking oil. Place pumpkins, cut side down, on baking sheets. Roast until tender and the rinds pull away from the flesh, 45 minutes.

Remove from oven and peel rinds off the flesh with tongs. Discard rinds, and transfer flesh to a bowl.

In a large stockpot over medium-high heat, warm olive oil until shimmering. Add carrots, celery, shallots, salt, and pepper. Sauté until vegetables begin to soften, about 7 minutes. Add garlic, thyme, sage, ginger, paprika, and nutmeg; cook, stirring frequently, for 1 minute. Add pumpkin flesh, broth, and 1 ½ bottles of Denver Pale Ale (drink the rest). Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes.

In a medium pot, melt the butter over medium heat. Whisk in flour and continue to whisk constantly for 1 minute. Gradually whisk in milk until smooth and thick. Add cheese 1 cup at a time, stirring until smooth each time. Reduce heat to low until pumpkin mixture is ready.

Pour cheese mixture into pumpkin mixture. Using a stick blender, puree the soup until smooth. Or puree in batches in a blender.

Ladle 2 cups soup into 6 bowls and garnish with croutons and pumpkin seeds. Serve with more beer.

Thrillist


Pumpkin Cranberry Nut Bread

bread dessert cranberry pumpkin untested

Ingredients

  • 3 1/2 c. flour
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tsp. grated orange peel
  • 3/4 c. butter, softened
  • 1 c. sugar
  • 1 c. brown sugar
  • 3 eggs
  • 1/2 tsp. vanilla
  • 1 15 oz. can pumpkin
  • 1 c. fresh, chopped cranberries
  • 1 c. chopped walnuts or pecans

Preparation

Preheat oven to 350. Combine dry ingredients and set aside. Cream butter and sugar. Add eggs, one at a time, mixing after each one. Add vanilla, pumpkin, and dry mixture about 1/2 c. at a time, alternating between pumpkin and dry mix until all is added. Stir in cranberries and nuts. Divide batter between two 8x4 1/2" greased and floured loaf pans and bake for 55-65 minutes.

Penzey’s Spices


Pumpkin Muffins with Molasses-Ginger Glaze

breakfast muffin pumpkin

Ingredients

  • Nonstick vegetable oil spray
  • 2 3/4 cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 15-ounce can pure pumpkin
  • 1/2 cup plus 1 tablespoon mild-flavored (light) molasses
  • 1/2 cup buttermilk
  • 1/2 cup chopped crystallized ginger, divided
  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons (or more) water

Preparation

Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.

Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.

Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.

Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.

Bon Appetit December 2005


Pumpkin Clove Pancakes

breakfast pancake pumpkin

Ingredients

  • 2 cups all purpose flour
  • 6 tablespoons (packed) brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 2/3 cups buttermilk
  • 3/4 cup canned solid pack pumpkin
  • 3 large eggs
  • 2 tablespoons (1/4 stick) butter, melted

Preparation

Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.

Serve pancakes hot with maple syrup.

Bon Appetit, December 1996


Whole Pumpkin Pie Soup

main course pumpkin soup

Ingredients

  • 1 whole baking pumpkin, approximately 4 pounds, rinsed
  • 2 teaspoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1/2 small yellow onion, diced
  • 1 teaspoon kosher salt
  • 1 clove garlic, minced
  • 1 small apple, peeled, cored, and diced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 ounces goat cheese
  • 1 teaspoon fresh thyme leaves

Preparation

Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.

Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

Alton Brown


Chocolate Marbled Pumpkin Cheesecake

dessert chocolate pumpkin untested

Ingredients

  • 1 box (9 ounces) thin chocolate wafers (such as Nabisco Famous chocolate wafers)
  • 3/4 stick (6 tablespoons) unsalted butter, melted
  • 6 ounces semisweet chocolate, coarsely chopped (do not use chocolate chips)
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure chocolate extract or vanilla
  • Cocoa powder
  • Confectioners' sugar

Preparation

Heat oven to 350 degrees. Pulverize chocolate wafers in a food processor. Add melted butter; process to mix. (Alternatively, place wafers in zippered plastic bag; finely crush with a rolling pin. Transfer to a bowl; stir in melted butter.) Pat crumb mixture evenly over the bottom of a generously buttered 10-inch springform pan. Bake until set, 8 minutes. Cool on wire rack.

Reduce oven temperature to 300 degrees. For filling, melt chocolate in small bowl in microwave oven on medium (50 percent power), 50 to 60 seconds. Stir until smooth; cool slightly.

Beat cream cheese in large bowl of electric mixer (or food processor) until light. Beat in granulated sugar until smooth. Beat in eggs, one at a time, mixing well after each addition. Transfer 1 cup of this batter to the melted chocolate; mix until smooth. Beat pumpkin into remaining batter in mixer bowl (or food processor). Add cinnamon and chocolate extract; mix well.

Pour pumpkin batter over cooled crust in springform pan. Dollop chocolate batter over pumpkin batter. Swirl chocolate into pumpkin with a small knife making a marbled effect. Bake until set yet still wiggly in center, 50 minutes. Turn off oven, open door slightly and let cool, 1 hour. Cool completely on wire rack. Refrigerate covered up to 3 days. Serve dusted with cocoa powder and confectioners' sugar.


Pumpkin Soup (Sopa de calabaza)

main course side dish mexican pumpkin soup vegan vegetarian

Ingredients

Makes: 6 servings

  • 9 cups water
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 white onion
  • 2 1/4 pounds pumpkin or winter squash, peeled, seeded, cut in 1/2-inch cubes (about 4 cups)
  • 1 tablespoon vegetable oil
  • 1/2 pound tomatoes, finely chopped
  • 2 sprigs epazote

Toppings: Crumbled queso fresco, chopped onion, chopped green chilies, lime quarters

Preparation

1. Combine water, 2 of the garlic cloves and salt in a stockpot. Cut one slice off the onion half; add to pot. Heat to a boil; cook 5 minutes. Meanwhile, chop remaining onion; reserve. Add pumpkin to the pot; lower heat to medium. Cook until tender, about 20 minutes. Discard onion slice and garlic.

2. Finely chop remaining 2 garlic cloves. Heat oil in a skillet over medium heat. Add chopped garlic and chopped onion; fry until translucent, 1 minute. Add tomatoes; fry until reduced, about 5 minutes.

3. Place about 1 cup cooked pumpkin in a blender with some broth; puree. Return to pot. Add tomato mixture to soup. Season with salt if necessary. Add epazote; simmer over low heat, about 10 minutes. Set aside to season, about 30 minutes. Heat through; serve with toppings as desired.

Diana Kennedy, Chicago Tribune


Pumpkin-Walnut Bread

breakfast pumpkin

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup plus 1 tablespoon sugar
  • 2 large eggs, room temperature
  • 1 cup canned pure pumpkin
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 1/2 cups chopped walnuts

Preparation

Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)

Bon Appetit, October 2000