What do to with pumpkins???

redefiningmyself

Do you have any suggestions for non-dairy recipes that use a pumpkin?
I'd like to try something like a pumpkin soup, but have never attempted anything like that before and I don't even have a clue where to start.

Thanks everyone!

Cindy311

When I have an ingredient that I'm not familiar with I automatically start looking up recipes online. The best of Chefs had to start with some sort of base recipe

Contrarian

http://www.healthdiaries.com/eatthis/8-healthy-creative-pumpkin-recipes.html

xhaller

I love the website for Super Natural Cooking girl.
She has a Thai pumpkin soup. Now that would be different.
http://www.101cookbooks.com/archives/001525.html

One creative use I found for canned pumpkin is to put a large scoop in my oatmeal.

wilmaln

Cut them into thin slices, sprinkle with pepper (and salt if you want) and bake them in the oven until soft. A perfect snack!
Or use them to make pumpkin flavoured potato gnocchi (italian dumplings).

Cjlarson12

de-seed them. IF you pull the gunk off the seeds you cna bake the seads with chex mix seasoning, and a little olive oil and they are a delicious snack.

as for the pumpkin- once hollowed you can do two things: i coat the inside with brown sugar and cinnamon and chili powder like a rib rub and i roast them in the oven (wrap them in tin foil first for about 30-50 min then remove-then you can take a spoon to the inside and scrap off the membrane to eat. you can either cut it in cubes and sever with pasta, with a meat dish or puree with other veggies and make a soup- just use broth instead of cream. or you can make a soup of your choosing and warm the hollowed pumpkin in the over and serve the soup in them. the sides will loosen and you will get a spoonfull now and again to give a lingering fall sweet flavour.

Thai Coconut soup works well for that if you are ok using the milk from a coconut. I do not know how restrictive you are being on cream based soups

redefiningmyself

thanks! these are some great ideas. I don't know why it never occured to me to eat it the same as I would any other squash.
And the thai soup sounds amazing.

Pronoiac

Yeah, we eat just like regular squash often. Delish!!!

Healthy_Hannah483

You could do pumpkin spice pancakes. I don't have a recipe, but you can use any pancake recipe and just add smashed pumpkin and cinnamon or any other spice you'd like.

hcn74

http://allrecipes.com/Recipe/ribbon-pumpkin-bread/detail.aspx

You can steam your own pumpkin to make your own puree for a recipe like this. If you google it, I'm sure you'll find tutorials.

Enjoy!

fitinyoga14

most recipes calling for pumpkin ask for it in puree form. This is can be bought from the grocery in a can, and also in an organic version. Its not that expensive to buy the canned, but you can also look up how to steam a pumpkin to make your own puree.

Some of my favorite things to add pumpkin puree to are pancakes, lattes, pudding/mousses, any grain-based dessert, nut butter, and oatmeal.

Remember, you can always substitute the milk in a recipe for a non-dairy version! (have you tried almond milk??)

redefiningmyself

You could do pumpkin spice pancakes. I don't have a recipe, but you can use any pancake recipe and just add smashed pumpkin and cinnamon or any other spice you'd like.

YUMM!

redefiningmyself

most recipes calling for pumpkin ask for it in puree form. This is can be bought from the grocery in a can, and also in an organic version. Its not that expensive to buy the canned, but you can also look up how to steam a pumpkin to make your own puree.

Some of my favorite things to add pumpkin puree to are pancakes, lattes, pudding/mousses, any grain-based dessert, nut butter, and oatmeal.

Remember, you can always substitute the milk in a recipe for a non-dairy version! (have you tried almond milk??)

Actually I just bought some almond milk to try for the first time.

sanura

nice!!! can't wait! i just bought 2 pie pumpkins!!
here's one I tried from a friend
clean out the seeds, add rice, ground beef (or tvp) onion and chicken or vegetable broth and bake for about 45 minutes (until rice is done and pumpkin in tender) it was quite tasty!!
for thanksgiving this year I am going to make a cranberry barley stuffing in a pumpkin since I don't eat turkey. can't find the recipe right now.

DHalaby73

Pumpkin Cupcakes (no frosting)
Skinnytaste.com
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg


Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g
Sodium: 142.3 mg
Ingredients:
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water
For the Pumpkin Cream Cheese Frosting:
8 oz Philadelphia 1/3 fat cream cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar

Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.

Makes 24

sanura

mmmm, i want pumpkin cupcakes now!!