pumpkin recipes

Pumpkin Soup with Leeks and White Wine

Makes 4 servings

Each serving equals one 5 A Day vegetable serving

6 leeks split in half lengthwise
2 tablespoons olive oil
3 cloves garlic, crushed
4 sprigs thyme
2 bay leaves
5 sprigs parsley
1 cup white wine
1½ pounds pumpkin peeled
5 cups low sodium chicken stock
½ cup skim milk
½ cup fat-free half and half

In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil. Sweat until the leek is fragrant and soft, but not brown. Add the thyme, parsley and bay leaves. Cook 2 minutes. Turn the heat to high and add the wine. Reduce to 2 tablespoons; add the stock and the pumpkin. Simmer until the pumpkin falls apart, 20 to 25 minutes. Discard the herbs. Puree the soup, add milk and cream. If soup is too thick add a little more broth. Stir and serve.

Source: Centers for Disease Control

Pumpkin Pudding

Makes six servings.

4 eggs
1 one pound can pumpkin
1/2 cup light molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup milk

Break the eggs into a large bowl, and beat with a fork until light yellow. Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well. Pour mixture into a greased casserole dish. Bake at 350º for 1 hour or until the pudding is firm in the middle. Refrigerate any leftovers.

Source: University of Illinois Extension

Pumpkin Pancakes

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses, or maple syrup
3 to 4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting

In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside. In another bowl, beat egg slightly. Add pumpkin puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.

Source: University of Arizona Cooperative Extension

Pumpkin Muffins 

3/4 cup packed brown sugar
1/4 cup molasses
1/2 cup butter
1 large egg, beaten
1 cup prepared pumpkin
1 3/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans

 
Preheat oven to 375 degrees. Cream together brown sugar, molasses and butter. Blend in egg and pumpkin. Mix dry ingredients into pumpkin mixture; fold in chopped pecans. Fill well-greased muffin tins two-thirds to three-fourths full. Bake 15 to 20 minutes. Makes 16 to 20 muffins.

 
submitted by Freda Pfleiderer, Bucyrus

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