Pumpkin all the things!!

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Just the basics - canned pumpkin's fine but the homemade puree beats it by a mile, so here's how to do it - it then takes the place of the canned stuff in all recipes. When shopping for pumpkins to cook with, skip the flavorless jack-o'-lantern pumpkins and instead look sugar, 'cheese,' or any heirloom varieties.

Halve the pumpkin crosswise and scoop out the seeds (which you can then season and toast later) and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 degrees for 1½ to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. (Save the leftover rinds to make vegetable stock that can be used for pumpkin soup or pumpkin risotto.)

To use pumpkin puree for recipes, it must be drained first: Line a strainer with a double layer of cheesecloth, paper towels or a dish towel and let the pumpkin sit to drain the extra moisture.

Yield: Varies based on moisture content of specific pumpkin, but roughly one cup of puree per pound of raw pumpkin.

A favorite from lunchbox.com a couple of years ago:


Ginger Pumpkin Butternut Squash Soup
vegan, makes about 6 cups

1 cup canned organic pumpkin (or use fresh roasted if you have on hand)
4 cups butternut squash cubes
1 Tbsp ginger powder
1/3 cup grade B maple syrup
2 Tbsp vegan buttery spread (add more for a richer, more buttery soup)
1/2 tsp pink sea salt
1/4 tsp cinnamon
4 leaves fresh sage, torn
1/2 cup+ plain almond milk (or other non-dairy milk)

To Make:

1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender - but not falling apart.

2. Drain the squash and add to a high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the milk, start with 1/2 cup and keep adding until your soup reaches your desired thickness.

3. Blend. Serve immediately - warm. Or you can simmer on the stove until ready to serve. Garnish with fresh sage leaves.

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While I am giving you not so great but very tasty recipes

Pumpkin Cranberry Biscotti Recipe
• 4 1/2 cups flour
• 2 tablespoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs, at room temperature
• 1 cups sugar
• ½ cup brown sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla
• 3/4 cup (1.5 stick) butter, melted and cooled to room temperature
• 1 cup toasted pumpkin seeds
• 10 oz orange cranberries
1. Position one of your oven racks in the center. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, and salt; set aside.
3. In large bowl, beat the eggs and sugar with the whisk attachment of an electric mixer on high speed until the sugar dissolves and the eggs become pale yellow and foamy. Add the pumpkin and vanilla and stir to blend.
4. Using the paddle attachment of your mixer on low sped stir in the butter, seeds, and cranberries
5. Gradually stir in the flour mixture until the dough comes together in a ball.
6. Place the dough on a work surface dusted with flour. Lightly dust your hands with flour and shape the dough into a 4 inch by 14 inch log. The dough will be sticky so you may need to add more flour to your hands and the work surface as you go along to accomplish this.
7. Carefully pick up the log and place in on your prepared baking sheet. (if the log is too long for your baking sheet, cut it in half and place each half on a separate baking sheet since the dough will spread as it bakes.
8. Place the baking sheet on the center rack of your oven and bake for 50 minutes, or until the top of the log is golden brown and feels firm when you press it with your finger.
9. Place the baking sheet on a wire rack and allow the log to cool to room temperature.
10. Place the log on a cutting board.
11. Using a serrated knife, cut the long on a slight diagonal into 1/2-inch slices.
12. Place slices on the baking sheet cut side down.
13. Bake the biscotti another 30 minutes, or until they are crisp and golden brown.
14. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.
This recipe yields about 24 Pumpkin Cranberry Biscotti.

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