pumpkin YEAH we have PUMPKIN--recipes

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  • grassette
    grassette Posts: 976 Member
    Pumpkin Rice Soup

    1 large onion, diced
    1 stalk celery, diced
    1 large carrot, diced
    2 strips of bacon, diced
    4 TBSP butter
    1 1/2 lb of raw pumpkin, chopped
    6 cups chicken stock
    1 garlic clove
    salt and pepper
    3/4 long grain rice
    3 TSP Parmesan Cheese

    Melt butter and add onion, celery, carrot. Add bacon. Fry for 5 min.
    Add chopped pumpkin. Fry for further 5 min
    Add chicken stock, crushed garlic and seasoning. Bring to a boil, and simmer 10 min.
    Wash rice and add to soup. Bring to a boil, and simmer until rice is cooked (15-20 min)
    Add parmesan chesse and adjust seasonings.
    Ready to serve.
  • grassette
    grassette Posts: 976 Member
    Pumpkin Patch stew

    Stew filling
    2 tbsp butter
    2 large onions, chopped
    2 lbs lean sew beef
    1/4 cup flour
    salt and pepper
    1 28 oz can tomatoes
    3 Tbsp currants
    1/4 tsp cinnamon
    1/4 tsp cumin
    pinch of cloves
    1 bay leaf

    6 lb pumpkin
    2 tsp melted butter

    Topping
    1 1/2 cups yoghurt
    1/2 cup green onions

    Prepare stew in usual manner and simmer until meat is tender. (90 min)

    Cut 4 inch lid in pumpkin, scoop out seeds and stringiness. Brush inside with butter and sprinkle with salt and pepper. Bake at 425 degrees for 25 min.

    When pumpkin is cooked, laded stew into it, and bake, covered with lid for 45 min. Serve,
  • grassette
    grassette Posts: 976 Member
    See also parallel thread: http://www.myfitnesspal.com/topics/show/343589-if-you-re-a-pumpkin-lover?page=2#posts-4653246
  • gpjuicy69
    gpjuicy69 Posts: 20
    Bump!

    love pumpkin
  • grassette
    grassette Posts: 976 Member
    Autumn Stovetop Goulash

    1 small pumpkin
    1 small squash
    2 large apples
    1 large can apple juice
    1 cup raisins
    1 lb Italian or country sausage
    2 tbsp cornstarch
    1 tsp ginger, or 1" cube of fresh ginger, minced

    Cut pumpkin and squash into 1" cubes. Peel and core apples. cut into 1" cubes. Simmer all this in the apple juice until tender, add raisins.
    Brown sausage, drain and cut into 1" lengths, Add to pumpkin mixture.
    Mix cornstarch and ginger in a cup if using powdered ginger, add a little water to make a smooth paste, then add hot apple juice from mixture and mix thoroughly
    Add to pumkin mixture, stirring until mixture thickens
    Serve with brown bread, and crisp green salad.
  • LindseyC87
    LindseyC87 Posts: 178 Member
    Yum.. Gonna make this for lunch
    I have been completely hooked on canned pumpkin recently.

    I put a can of pumpkin in a bowl, add Splenda, pumpkin pie spice, extra cinnamon (there's already some in the spice mix), a sprinkle of fat free sugar free vanilla pudding mix, a half cup of old fashioned oats, a teaspoon of vanilla extract, and a splash of unsweetened Almond Breeze. I mix it up and microwave it for a few minutes until the oats are softened and the aroma engulfs my kitchen.. I ate it for dinner tonight and my stomach is so happy. :)
  • SammieRae43
    SammieRae43 Posts: 40 Member
    bump
  • ASturtevant79
    ASturtevant79 Posts: 18 Member
    Bump!
  • nrvo
    nrvo Posts: 473 Member
    buuump
  • asedersten
    asedersten Posts: 21
    PUMPKIN PIE PROTEIN SHAKE

    1/3 cup chilled water
    1 scoop vanilla flavored protein powder
    1/4 cup pure pumpkine puree
    1 tbsp. liquid honey
    1 tsp. finely grated orange zest
    1 tsp. grated fresh ginger
    1/4 tsp. ground cinnamon
    1/4 tsp. ground cardamom
    2 ice cubes

    Place all ingredients in a blender and pulse until combined.

    Nutritional Information:

    200 Calories
    0 g Fat
    12 g Protein
    40 g Carbohydrates
    6 g Fiber
    161 mg Sodium
  • jemko
    jemko Posts: 91 Member
    Can't wait to try so many of these recipes, especially various pumpkin smoothie ones. I am getting bored with my current breakfast smoothie and pumpkin is just the thing to spice it up! :)
  • nilla128
    nilla128 Posts: 30 Member
    Bump
  • acarter86
    acarter86 Posts: 34 Member
    bump
  • stefchica
    stefchica Posts: 257 Member
    not sure who wants to take a gamble but I make this YUMMY pumpkin and lentil stew almost? its sooo good, just flavored with cuming, sauteed onions tomatoes and garlic, add in some cumin, (fresh is better of course) but a can of pureed pumkin and i just cook the lentils in it with some chicken stock..oooh sooooooooo good. over rice?? delicious!!!
  • nas24
    nas24 Posts: 880 Member
    I'm planning on making a Chocolate Chip Pumpkin Spice Cake, that is only 201 calories a serving!!! Yum! Just get a package of spice cake mix, can (15oz) of pumpkin and 5 tablespoons of chocolate chips (optional) and stir. Bake according to directions on the box. It takes out all the oil that u usually put in cake mixes. You can always skip the chocolate chips and it will be about 172 calories per serving. Serves 12 people
  • NurseHthr
    NurseHthr Posts: 43 Member
    BUMP!
  • Sonchie
    Sonchie Posts: 259 Member
    yum!
  • aiyana1228
    aiyana1228 Posts: 100 Member
    bump
  • kent4j
    kent4j Posts: 391 Member
    bump
  • 2dayirun4me
    2dayirun4me Posts: 336 Member
    Totally Bumping this :heart:
  • TripleJ3
    TripleJ3 Posts: 945 Member
    not sure who wants to take a gamble but I make this YUMMY pumpkin and lentil stew almost? its sooo good, just flavored with cuming, sauteed onions tomatoes and garlic, add in some cumin, (fresh is better of course) but a can of pureed pumkin and i just cook the lentils in it with some chicken stock..oooh sooooooooo good. over rice?? delicious!!!

    I make a pumpkin curry soup that is amazingly good!
  • dianer75935
    dianer75935 Posts: 186 Member
    bump
  • smccarron1
    smccarron1 Posts: 50 Member
    bump ;0)
  • nurse_christieyne
    nurse_christieyne Posts: 231
    Pumpkin Mousse

    1 small can of pumpkin
    1 small can of fat free evaporated milk
    1 lg. box of fat free/sugar free instant vanilla pudding
    Nutmeg and Cinnamon to taste (if you want)

    Put everything in a bowl. I used a mixer and mixed it for 2 minutes. It is ready to eat.
  • mamajillian
    mamajillian Posts: 11
    great thread! I was so sad last year when I couldn't find any canned pumpkin.
  • Navallez
    Navallez Posts: 433 Member
    bump!!:tongue:
  • PlanetVelma
    PlanetVelma Posts: 1,223 Member
    bumping for later! :)
  • bksteve26
    bksteve26 Posts: 216 Member
    bump for the pie! 53 cals...insane!
  • irishredgirl70
    irishredgirl70 Posts: 56 Member
    Bump. Mmm soup
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Pumpkin Swirl Cheesecake Yogurt Cupcakes
    Skinnytaste.com
    Servings: 12 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
    Calories: 114.1 • Fat: 4.6 g • Carb: 13.8 g • Fiber: 1.5 g • Protein: 3.8 g • Sugar: 6.5
    Sodium: 56.8

    Ingredients:

    12 reduced fat vanilla wafers
    8 oz 1/3 less fat cream cheese, softened
    1/4 cup sugar
    1 tsp vanilla
    6 oz fat-free vanilla Greek yogurt (I used Chobani)
    2 large egg whites
    1 tbsp all purpose flour
    3/4 cup pumpkin butter or pumpkin pie filling

    Directions:

    Heat oven to 350°.

    Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

    Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way.



    Top each with 1 tbsp of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.

    Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving
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