Pumpkin Recipes

[fishinchicks]

I love pumpkin, especially in the fall. I like to try different types of recipes, so I'm always on the hunt for something that sounds good. I have also been hungry for a mild chili (hubby can't handle peppers in any form, but he can handle mild chili powder). This recipe combined both. It serves 6, with a calorie count under 250 per serving.

Unique Healthy Chili

1 Tbsp vegetable oil

1 cup chopped onion

1 cup chopped green pepper (I had to leave that out)

1 tsp minced garlic

1 lb ground meat (your choice of beef, pork, turkey)

1 (14.5 oz) can diced tomatoes

1 can pumpkin puree

1 1/2 Tbsp chili powder

1 tsp cumin

1 Tbsp beef bouillon

1 dash salt

1 can black beans (or chili beans)

1 cup water or vegetable stock (can use more if you like it a little more soupy)

Heat oil in large skillet or dutch oven over medium heat, and saute onion, bell pepper, and garlic until tender.

Stir in the ground meat, and cook until evenly brown.

Mix in tomatoes, pumpkin, and beans.

Season with chili powder, cumin, pepper, and salt.

Reduce heat to low, cover, and simmer 20 minutes or put in slow cooker.

Serve with shredded cheddar cheese if desired.

Please add your favorite pumpkin recipes onto this thread!

[reinhard1]

thanks for that one. my wife and i found a "diet"chile recipe that was good [no beans though] . i'll post that one in the chili thread. she like's the looks of this one and i will make it next week. here is a soup out of one of the old books.

PUMPKIN SOUP

1 pound meaty beef short ribs

4 cups water

8 oz pumpkin or winter squash, peeled, cubed, and cut up [about 3 cups].

1 midium potato, peeled and quartered

1 large carrot, quartered

1 midium onion, quartered

1 1/2 tsp salt

1/4 tsp white pepper

1/2 cup light cream [optional]

in 4 quart dutch oven or large saucepan brown short ribs over low heat [add some cooking oil, if needed]. add water. bring to boiling. reduce heat; cover and simmer 1 hour. remove ribs from broth. when ribs are cool enough to handle, cut meat from bones and rreturn meat to broth; discard bones.

add pumpkin or squash, potato, carrot, onion, salt, and white pepper to broth. cover and simmer over medium heat for 45 minutes.

pour half the mixture into blender container [or one-third of the mixture int food processor]; cover and blend till smooth. return blended mixture to saucepan. repeat with remaining mixture. heat through. pour soup into individual soup bowls. top each serving with a little cream, if desired. do not stir before serving. good luck.

[fishinchicks]

So the meat gets blended as well? This looks like a good recipe to try. I have some short ribs that I hadn't figured out how to use yet.

[reinhard1]

yes i think the meat goes as well. i'm going to make this also. short ribs are so expensive right now but i'll pick some leaner ones. that meat is so flavorfull. good luck.

[reinhard1]

PUMPKIN PIE CAKE

12 oz can evaporated milk

29 oz can pumpkin

3 eggs

1 cup sugar

1 tsp cinnamon

1 tsp salt

18 1/2 oz package yellow cake mix

1 cup butter or margarine, melted

1 cup chopped nuts, if desired

frozen whipped topping, thawed

heat oven to 350deg. in large bowl, combine evaporated milk, pumpkin, eggs, sugar, cinnamon and salt; mix well. pour mixture into greased 9x13x2 inch pan. sprinkle with dry yellow cake mix;; drizzle with butter and sprinkle with nuts. bake 50 to 60 minutes or until toothpick inserted in center comes out clean. serve with whipped topping. 15 servings

got to make this. combination of a cake and pie. good luck.

[reinhard1]

THAI PUMPKIN SATAY

1 cup solidpack pumpkin

2/3 cup milk

1/3 cup peanut butter

1/3 cup chopped green onions

2 cloves garlic

2 tabls chopped cilantro

2 tabls lime juice

2 tsp granulated sugar

1 tabls soy sauce

1/4 tsp salt

1/4 tsp cayenne pepper

1 lb. boneless skinless chicken brest halves, cut into 5x 1/2 inch strips

1 medium red bell pepper, cut into 1 inch pieces [1 cup]

1 bunch green onions, cut into 1 inch pieces, white part only

hot cooked rice

combine pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, sugar, soy sauce, salt and cayenne pepper in blender or food processor; blend thoroughly. combine 1/2 cup satay sauce with chicken in medium bowl; cover. refrigerate 1 hour. remove chicken from marinade; discard marinade.

place chicken, red pepper and green onion pieces alternatlely on skewers. broil or barbecue 10 minutes or until chicken is no longer pink in center, turning once halfway through cooking. serve over rice with remaining satay sauce. good luck.

[reinhard1]

PUMPKIN PANCAKES

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tbls vegetable oil

1 tsp baking soda

1 tsp ground cinnamon

2 tbls vinegar

2 cups all purpose flour

3 tbls brown sugar

2 tsp baking powder

1 tsp allspice

1/2 gr ginger

1/2 tsp salt

in a bowl, mix together the milk, pumpkin, egg, oil and vinegar.combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a seperate bowl. stir in the pumpkin mixture just enough to combine. heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter onto the pan using 1/4 cup for a pancake. brown on both sides. good luck.

[Dark Cloud]

The wife made Pumpkin Chocolate Chip cookies tonight from a reipe I found on Food Network...

They are awesome!

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups (12-ounce bag) milk chocolate chips, not semisweet

Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.