In the fall we are lucky in BC to be surrounded by beautiful color. When I think of fall I always think of pumpkins and winter squash as great attributes of color for your home. You can have them on display for table and counter decor or on your plate as a colorful addition to any meal.
We live in a very resourceful country and pumpkins are relatively in-expensive. They can be roasted, baked, boiled and steamed. They have delicious seeds that can be a great snack as well.
Check out some of the ideas we wanted to share:
Roasted Pumpkin Puree
There is a prime reason for roasting a pumpkin: to get pumpkin puree. That being the case, there is one very simple way to accomplish the goal. We do not recommend baking the whole pumpkin while it is intact — you may end up with a watery mess. In addition, check with your pumpkin vendor to make sure you are buying a pie pumpkin. A pie pumpkin will have denser flesh and darker color. Once you have procured a good baking pumpkin, follow these simple steps:
- Wash and dry the outside of the pumpkin.
- Remove the stem end just as you would if you were making a jack-o-lantern.
- From the top, cut the pumpkin in half to expose the seeds and membranes.
- Using the sharp edge of a large spoon, scrape out the membrane and pumpkin seeds.
- Place the two pumpkin halves, cut side down, on an oiled cookie sheet with sides. The sides are to keep oil from dripping onto the bottom of your oven.
- Bake the pumpkin in a 375 degree oven for about 50 minutes. The time will depend on the size of your pumpkin and your altitude. Use a sharp knife to test for doneness. When the pumpkin is done you should experience no resistance when sliding in the knife.
- Allow time for the baked pumpkin to cool enough for handling.
- With your sharp spoon, scrape the baked pumpkin away from the skin. Pumpkin skin never softens. It is now fodder for the compost.
- Place the pumpkin flesh in a food processor and puree until smooth.
- Keep the puree in a tightly closed container in the refrigerator for up to 4 days or package it for the freezer. If you have a favorite recipe or two requiring pumpkin puree or winter squash puree, freeze the puree in the amounts called for in the recipe(s).
Keep in mind that pureed pumpkin and pureed winter squash can be used interchangeably in recipes. Once you have a stash of frozen pumpkin puree, you will find recipe ideas for using it everywhere you look — everything from breakfast muffins and pancakes to curried soup, pumpkin molasses cookies and pumpkin cheesecake.
Purees are great for soup bases, coulis, dips, sauces and so much more!
Watch video tips and tricks
Directions
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Pumpkin season is here! Now let’s be honest — for most of us, that means leftover pumpkin season is here, too — because how many times can you make boring old pumpkin pie? Never fear, Endless Simmer is here. Whether you’ve got half-a-can of pumpkin puree sitting around, a cupboard full of pumpkin pie filling, the stringy insides of a Jack-o-Lantern or just a few stray pumpkin seeds, we scoured the web for 100 creative recipes that will help you use up all that
beautiful orange goodness.
Our Favorite.......Pumpkin turned into hot sauce....yum yum!
Sgt. Pepper's El Chipotle Picante Pumpkin Hot Sauce
This hot sauce is a sweet and picante blend of chipotle chiles and pumpkin puree. Goes well with smoked meats, turkey, sweet potatoes, soups, and stews. Pour some over cream cheese, pumpkin pie, or even cheesecake! Ingredients: Water, Onion, Pumpkin Puree, Cider Vinegar, Chipotle Peppers in Adobo Sauce, Brown Sugar, Garlic, Chipotle Powder, Cumin, Cinnamon.
