Recipes from the Pumpkin Patch

Published on Thursday, October 30, 2008, by Caitlin McGrath / Edit Post

It’s pumpkin season, and Chowhounds take pumpkin cuisine beyond pie, with favorite savory recipes and cakes. nofunlatte recommends this black bean pumpkin soup. yamalam likes a creamy puréed pumpkin soup. greygarious likes puréed pumpkin soup with curry powder (sautéed with the aromatics) and chopped apple.

bear calls this baked pumpkin packed with bread and cheese very good. She microwaves the empty pumpkin for about five minutes before filling it to cut down on baking time.

upstate girl says Paula Deen’s pumpkin gooey butter cake is “a huge hit. Really good.” drewb123 makes these spiced pumpkin cupcakes for Halloween.

Board link: Your favorite pumpkin dishes?

ALLHome Cooking Digest
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  • I just started a seasonal blog -- www.organicsnob.blogspot.com -- and this month is all dedicated to the lovely and delicious pumpkin/squash. I should also mention for all you health nuts and even for those who aren't and want to venture over to the vegan side of life for a night or too, all my recipes are pretty much vegan -- you can always substitute cow milk and or butter if you just can't...+READ

    I just started a seasonal blog -- www.organicsnob.blogspot.com -- and this month is all dedicated to the lovely and delicious pumpkin/squash. I should also mention for all you health nuts and even for those who aren't and want to venture over to the vegan side of life for a night or too, all my recipes are pretty much vegan -- you can always substitute cow milk and or butter if you just can't live without ;) OH and they're also gluten free...so check it out: www.organicsnob.blogspot.com -- and try the recipes that call you. I got soups, stews and this amazing desert recipe (below) for Kabboch squash cakes.

    Kabocha Squash Puree

    2 cups kabocha squash, peeled, seeded and cut into 3/4 inch cubes

    1 cup unsweetened eden soy milk

    1 vanilla bean, spilt lengthwise

    Combine squash and milk in heavy saucepan. Scrape in seeds from vanilla bean;add bean. Bring to simmer over medium heat, partially cover, reduce heat to low and cook until squash is tender, about 20 minutes. note: don't walk too far away from the stove, the liquid could boil over and get messy. Take it from someone who knows ;) Remove vanilla bean. Cool. Place mixture in food processor and blend until smooth. * can be made 1 day ahead. cover and refrigerate.

    Cakes

    1/3 cup + 2 TB dark maple syrup

    1/4 cup agave

    4 TB extra virgin olive oil

    1/4 cup gluten free beer (i used Greens. got it at whole foods market

    )
    1 large egg

    2/4 cup all purpose gluten free flour

    1/4 cup amaranth flour

    1/2 tsp ground cinnamon

    1/4 tsp baking soda

    1/4 tsp sea salt

    Preheat oven 375. Lightly oil six 1 cup ramekins. Place 1 cup squash puree in large bowl. (reserve remaining for another use). Add maple, agave, oil, beer and egg to the bowl with squash puree. Blend until combine. Sift flour, cinnamon, baking soda and salt into bowl. Blend. Divide batter among prepared ramekins. Place ramekins on baking sheet. And put into oven.

    Bake until cakes are firm, about 20 to 25 minutes. (might need to bake longer). I served them right in the ramekins. Make sure you wait a little for the cakes to cool down before serving. Top with a dollop of Cream and you will be in heaven.-COLLAPSE