Here’s 3 great heirloom pumpkin recipes that we have used and enjoyed. Too often people think of pumpkin in a strictly Halloween or pumpkin pie way, when there are so many other unique and wonderfully tasty ways to enjoy it. Pumpkin is not only a fall or winter vegetable, but can be frozen or stored in a cold cellar environment for several months, in addition to the traditional canning. Please try these, enjoy and tell us what you think!
- 3 Lbs pumpkin
- 3 Tbs unsalted butter
- 3 Leeks white parts only-finely sliced
- 2 large shallots minced
- 5 scallions finely sliced
- 1-2 garlic cloves minced
- 2 Tbs fresh ginger minced
- 1 Tbs pureed chipotle en adobo
- 8 cups rich chicken stock- can use 4 cups stock and 4 of water for lighter flavor
- 3 Tbs fresh thyme leaves or 1 Tbs dried
- 1-2 cups heavy cream to taste
- Salt and fresh ground pepper to taste
Cut pumpkin in half, scrape out and save seeds, peel and cut into 1 inch cubes on heavy cookie sheet or roasting pan. Roast in oven at 400F for 20-30 minutes. If skin is very tough, add 1/4 cup of water to pan while roasting.
Saute leeks, shallots and scallions in butter in a large heavy pot for 10 minutes.
Add garlic, ginger and chipotle en adobo, cook for 2 more minutes.
Stir in the pumpkin, stock and thyme.
Slow simmer for 45 minutes, until pumpkin is very soft.
Puree in small batches in blender or food processor and return to pot.
Add cream, taste for seasoning and add salt/pepper as needed.
- 2/3 cup small diced fresh pumpkin
- 1/3 cup small diced tart apple- Granny Smith etc.
- 2 medium red onions diced small
- 1 1/3 Tbs coconut or olive oil
- 1/3 cup Marsala wine
- 1/4 Tsp fresh ground nutmeg
- 1/4 Tsp ground red chile
- 1/4 Tsp fresh ground cumin
- 1/4 cup orange juice
- 2-3 Tbs brown sugar
- 1 Tbs apple cider vinegar
- 2 Tsp minced red jalapeno chile- can use green jalapeno
- 1 Tbs chopped chives
- 2 Tbs roasted/salted pumpkin seeds
- Salt and pepper to taste
Saute the pumpkin, apple and onion in canola oil in a heavy pan over medium heat until onion is slightly browned.
Deglaze the pan with Marsala wine.
Add spices, orange juice and brown sugar, cook over low heat until most of liquid has evaporated.
Add apple cider vinegar, reduce slightly.
Remove from heat, add jalapenos, chives and pumpkin seeds.
Taste for seasoning, add salt and pepper as needed.
- 1 small pumpkin- about 5 lbs.
- 4 Tsp extra virgin olive oil
- 6 Tbs unsalted butter
- 2 medium yellow onions finely chopped
- 2 cloves garlic minced
- 4-6 cups chicken stock
- Salt and freshly ground pepper
- 18 fresh sage leaves and 1 cup vegetable oil for frying
- 9 shallots halved lengthwise
Quarter, seed and peel pumpkin, rub with olive oil and roast on baking sheet in 350F oven for 30 minutes, or until soft. Allow to cool.
In a heavy stock pot, melt 4 Tbs butter, then brown onions and garlic over medium heat for about 15 minutes, or until onions are soft.
Add pumpkin to mixture, continue cooking for 5 minutes. Add chicken stock and slow simmer for 30 minutes.
Puree soup in food processor or blender until just smooth.
Return to pot, thinning with water if too thick. Keep soup warm on lowest flame and heat diffuser if needed.
Heat vegetable oil and fry sage leaves until just crisp and drain on paper towels.
Add to soup and keep warm.
Drain oil, melt remaining 2 Tbs butter over medium heat and cook shallots until soft and golden, about 15 minutes.
To serve, ladle soup into individual bowls and distribute 3 sage leaves and 3 shallot halves into each bowl.