What do to with pumpkins???

redefiningmyself
redefiningmyself Posts: 476 Member
edited October 2 in Recipes
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!

Replies

  • Cindy311
    Cindy311 Posts: 780 Member
    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
    Contrarian Posts: 8,138 Member
    http://www.healthdiaries.com/eatthis/8-healthy-creative-pumpkin-recipes.html
  • xhaller
    xhaller Posts: 95
    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
    wilmaln Posts: 36 Member
    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
    Cjlarson12 Posts: 1
    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
    redefiningmyself Posts: 476 Member
    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
    Pronoiac Posts: 304
    Yeah, we eat just like regular squash often. Delish!!!
  • Healthy_Hannah483
    Healthy_Hannah483 Posts: 151 Member
    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
    hcn74 Posts: 214
    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
    fitinyoga14 Posts: 448 Member
    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
    redefiningmyself Posts: 476 Member
    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
    redefiningmyself Posts: 476 Member
    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
    sanura Posts: 459 Member
    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
    DHalaby73 Posts: 980 Member
    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
    sanura Posts: 459 Member
    mmmm, i want pumpkin cupcakes now!!
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