Recipes From The Pumpkin Patch - Recipe

Flower & Garden Magazine, Oct, 2000 by Kristen Prebich

THE GARDENING GOURMET

The Greek say "pepon," the French say "pompon," while still the English say "pumpion." We Americans more commonly recognize all of these pronunciations as the "pumpkin."

Having a reputation for looking great carved, tasting scrumptious in a pastry shell and only showing up once a year, the pumpkin has long been thought of as a Halloween and Thanksgiving staple. Even though holidays are based on tradition, hopefully I am going to introduce you to a few different recipes and ideas using pumpkins to include in your holiday meals and grace your holiday tables.

Many of us have our only contact with pumpkins either through our local pumpkin farms, farm markets or through an aluminum can. What many people don't realize is that pumpkins are a great addition to the home garden. Pumpkins are in the same genus classification as squash and gourds, so they can simply be added to this section of your garden. The pumpkin is a warm-season vegetable and can be grown throughout most of the United States, needing only few requirements to flourish--lots of sunshine, plenty of water and enough room to allow sufficient air circulation. Begin your planting in late May in northern states through early July in deep southern states. The key is to have your pumpkins ready for Halloween and Thanksgiving. And, with most pumpkins having 90-to-120 days until harvest, this should suffice.

There are many different varieties of pumpkins, ranging from miniature to jumbo. What variety you decide to undertake will be based on your own personal preferences and needs. Autumn Gold (medium-sized, 7-10 lbs.) has been rated one of the best by horticultural experts across the United States because it is the easiest to grow in a wide range of areas and conditions.

Now, on to the edible side of the pumpkin. First, not only is pumpkin delicious, it is low in calories, virtually fat and cholesterol free and high in potassium and Vitamin A. Second, there is no reason why any of you pumpkin growers should be using canned pumpkin for your recipes when pumpkin puree is so easy to make. With that said, let's proceed with some ideas from the pumpkin patch.

* PUMPKIN PUREE

You will need:

Pumpkin (1 lb. raw, untrimmed pumpkin
=1 cup pumpkin puree)
Cutting knife
Newspaper
Cookie sheet
Food processor (optional)
Potato masher (if food processor is not
available)
Cut pumpkin in half and remove flesh and
seeds. Rinse in cold water and pat dry.

Oven Method:

Preheat to 350 degrees. Place cut side down on sheet and bake about 1 hour or until fork tender.

Microwave Method:

Place one-half on microwave-safe tray and cook on high for 15 minutes or until fork tender. Repeat with second half.

Once pumpkin has cooled, remove skin using a sharp knife. Place pumpkin in food processor or use a potato masher to form a puree.

Fresh pumpkin puree can be substituted for canned pumpkin in any recipe simply by using equal amounts. Pumpkin puree also freezes extremely well in containers or in zip closure bags so that it can be used from harvest to your Christmas dinner and beyond.

* PUMPKIN SOUP

Ingredients:

2 cups pumpkin puree
1 onion
2 tbsp. butter
1 tbsp. oil
1-3/4 cups chicken stock or canned broth
Salt and pepper
1 bay leaf
1 tsp. sugar
1/2 tsp. dried thyme
1/8 tsp. ground nutmeg
1/4 cup heavy cream

Method:

Chop onion. In a soup pot, melt butter in the 1 tbsp. oil over medium-low heat. Add onion and cook until tender, about 5 minutes. Stir in pumpkin, stock, 1-3/4 cups water, 1-1/2-tsp. salt, 1/4-tsp. pepper, the bay leaf, sugar, thyme and nutmeg. Cover and cook over low heat 15 minutes. Remove the bay leaf. In a blender or food processor, puree the soup until smooth. Return to the pot; add the cream and heat through. Serves 8

This savory soup can be presented in small individual pumpkins, which will enhance your table setting. Cut off top of pumpkin (around the stem area) and scoop out flesh and seeds, saving tops. Cut a sliver from the bottom to form a stable base, fill with soup and cover with top to keep warm. Pumpkins can also be used to serve side dishes, such as cranberry sauce and relish or applesauce.

* ROASTED PUMPKINS SEEDS

Don't waste the seeds after scooping them out of your pumpkins. Instead, roast and salt the seeds for a delicious and nutritious snack. Slosh through the fibers in pursuit of the slippery seeds--it's great fun!

Ingredients:

1 qt. water
2 tbsp. salt
2 cups pumpkin seeds
1 tbsp. vegetable oil or melted, unsalted
butter

Method:

Preheat oven to 250 degrees. Pick through seeds and remove any cut seeds; remove as much of the stringy fibers as possible. Bring the water and salt to a boil; add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry. Place the seeds in a bowl and toss with oil or melted butter; spread evenly on a large cookie sheet or roasting pan. Place pan in preheated oven and roast the seeds for 30-to-40 minutes. Stir about every 10 minutes until crisp and golden brown. Cool the seeds, then shell and eat or pack in airtight containers or zip closure bags and refrigerate until ready to enjoy.