pumpkin YEAH we have PUMPKIN--recipes

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  • ejackson127
    ejackson127 Posts: 5
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    bump! I've always wanted to make recipes with pumpkin but didn't know what else was out there other than pie!
  • tjames30
    tjames30 Posts: 229 Member
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    YUMM!!!
  • Tangerine302
    Tangerine302 Posts: 1,509 Member
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    Bump makes it so you replied to this post. You can then go to your "my topics" section and find all of the topics you posted in. The pumpkin recipes will be there (this post). :)
  • webbwards
    webbwards Posts: 16
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    I love all the pumpkin recipies. I have been looking for ways to use pumpkin! thanks!
  • skinnyme4731
    skinnyme4731 Posts: 9 Member
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    Sounds Great!:wink:
  • Tonyajangel
    Tonyajangel Posts: 106
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    great recipes!
  • jarirhea
    jarirhea Posts: 27 Member
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    bump
  • salmoninthebeak
    salmoninthebeak Posts: 114
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    Pumpkin smoothie!?!? Yummmm! Can I use Fage for the yogurt or is it too thick?

    If it's too thick with Fage, just add a bit more skim milk
  • grassette
    grassette Posts: 976 Member
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    Pumpkin Pound Cake

    2 3/4 cups sugar
    1 1/2 cups of butter
    1 tsp vanilla
    6 eggs
    3 cups flour
    1/2 tsp baking powder
    1/2 tsp salt
    3/4 tsp cinnamon
    1/2 tsp ginger
    1/4 tsp cloves
    1 cup pumkin

    Cream sugar and butter. Add vanilla and eggs, one at a time, beating until well blended after each addition.
    Combine dry ingredents. Alternately add dry ingredients and pumpkin to the butter mixture.
    Pour batter into a greased and floured 12 cup tube pan
    Bake at 350 for 60-70 min, or until a toothpick comes out clean when inserted in centre. Cool for 15 min.
    Invert onto serving plate.

    Make up the walnut sauce:

    1 cup brown sugar
    1/4 cup dark corn syrup
    1/2 cup whipping cream
    2 Tbsp butter
    Dash salt
    1/2 tsp vanilla
    1/2 cup chopped walnuts

    Combine brown sugar, syrup, cream butter and salt. Cook over medium stirring constantly until mixture boils. Reduce heat and simmer t min, stirring constantly. Stir in vanilla and walnuts.

    Pour some of the sauce over the cake as a garnish. Save the rest in a gravy boat to pour out over each individual serving.

    Not low cal, this is an excellent dish for pot luck suppers and family feasts where nobody counts calories.
  • grassette
    grassette Posts: 976 Member
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    Now, for a more reasonable recipe for dieters:

    Thresher's Pumkin Soup

    2 TBsp butter
    2 onions, chopped
    2 Tbsp Flour
    5 cups chicken stock
    1 lb raw diced pumkin
    1 tsp nutmeg
    pinch cloves
    salt, pepper
    8 oz tomatoes, skinned, seeded, chopped
    1 1/4 milk
    Optional 4 tbsp sour cream

    Melt butter and add onions and saute until soft. Add flur and cook for 1 min. Stir in stock and bring to a boil. Add pumkin, spirces, salt and peper to taste, tomatoes and milk. Stir well. Cover and simmer for 30 min. Puree. Serve hot with croutons, or allow to cool and serve chilled with a spoon of sour cream.

    ******************************

    Fresh pumpkin is coming into the stores in anticipation of Halloween. If you put a light bulb instead of a candle in your jack' o'lantern, you can use thepumpkin in this soup the very next morning. We just love cooking up batches of pumpkin and freezing them to use all winter.
  • grassette
    grassette Posts: 976 Member
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    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
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    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
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    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
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    Bump!

    love pumpkin
  • grassette
    grassette Posts: 976 Member
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    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
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    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
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    bump
  • ASturtevant79
    ASturtevant79 Posts: 18 Member
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    Bump!
  • nrvo
    nrvo Posts: 473 Member
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    buuump
  • asedersten
    asedersten Posts: 21
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    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

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