28 Jul '13

Pumpkin Recipes

Pumpkin Recipes
Are you on the hunt for some easy Pumpkin recipes? Learn how to make pumpkin soup, pumpkin ice cream and even pumpkin enchiladas. You can use these pumpkin recipes for Halloween parties, Thanksgiving dinner or if you just want to make something special in the Fall when pumpkins are easier to find.

Pumpkin Soup Recipe

Ingredients:

  • 1 Onion (chopped)
  • 4 garlic cloves
  • 1 tsp. curry powder
  • 2 Tbsp butter
  • 1 Cup pumpkin puree
  • 1 tsp. nutmeg
  • 1 Bay leaf
  • 2 Cups vegetable broth
  • 1 1/2 Cups cream

Directions:
Cook onion, garlic, curry, and butter in a large saucepan on medium heat until the onion is soft and translucent, about 7 minutes. Stir in the pumpkin, nutmeg, and bay leaf. Add broth and bring to a boil. Simmer 10-15 minutes, uncovered. Add cream and cook for 5-10 minutes more over low heat, until thick and bubbly.


Pumpkin Ice Cream

Ingredients:

  • 2 Quarts of softened vanilla ice cream of your favorite brand
  • 1 30-oz. Can pumpkin puree
  • 1 Package of your favorite cookie topping

Directions:
Stir together the ice cream and pumpkin until it is well blended. Freeze for about 2 hours. Beat mixture with a mixer for 30 seconds to one minute. Freeze again until firm. Serve, topped with crushed cookies.


Pumpkin Enchiladas

Ingredients:

  • 1 Thinly sliced onion
  • 2 Tbsp butter
  • 1 1/2 Cups cooked, diced chicken
  • 1/2 Cup canned pumpkin
  • 1/2 Cup heavy cream
  • 1/2 Cup chicken broth
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cumin
  • 1/8 tsp. each of salt and pepper
  • 8 Tortillas
  • 1 Cup shredded Monterey jack cheese
  • 1/4 Cup diced green onions

Directions:
Preheat your oven to 425°. Saute onions and butter in a saucepan over medium heat until onions are translucent, about 5-7 minutes. Add chicken and stir well. Remove from heat. In a large mixing bowl, cream together the pumpkin, cream, broth, and remaining spices. Dish chicken mixture onto each tortilla, rolling them tightly. Put them seam side down in a medium baking dish. When all the enchiladas are in the dish, pour the pumpkin sauce over them, spreading it to cover each enchilada. Sprinkle it with cheese. Bake for 20-25 minutes, until cheese begins to brown. Sprinkle with green onions and serve.


Pumpkin Rolls

Ingredients:

  • (1) 8-oz package of refrigerated crescent rolls
  • 1/3 Cup canned pumpkin puree
  • 3 Tbsp brown sugar
  • 1/4 Cup pecans, chopped

Directions:
Preheat oven to 375°. Spray a cookie sheet with cooking spray. Unroll the crescent rolls and separate them so you have 8 triangles. Spread pumpkin puree along the top of each triangle. Sprinkle with brown sugar and pecans. Beginning at the base of the triangle, roll the crescent up to the point. Pinch the point into the roll so that it will stay rolled up. Place each crescent roll on the cookie sheet with the point on the bottom. Cook for 12-13 minutes, until slightly brown.


Pumpkin Roast

Ingredients:

  • 1 Small to medium pumpkin
  • Salt
  • Paprika or Chili powder
  • 1/4 Cup orange juice
  • Olive oil
  • Balsamic vinegar
  • Sour cream

Directions:
Preheat your oven to 400°. Wash your pumpkin with soap and water so you do not get any dirt in your dish. Start to cut up the pumpkin so you will end up with moon-shaped slices, 2″ thick. An easy way to cut your pumpkin is to cut it in half, quarters, eighths, etc.

Scoop the seeds out with a spoon and sit them aside – you can roast the pumpkin seeds later for a snack. Put the slices on a baking tray. Sprinkle each slice with salt and paprika or chili powder. Drizzle orange juice, oil, and vinegar over each slice. Cover the entire dish with tin foil and bake for 30 minutes. Remove foil and bake for 30 more minutes. Serve warm topped with sour cream.


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