Carve your pumpkins with the kids then learn to puree the meat of the pumpkin (this is sooo easy) to make pancakes and a delicious fall pumpkin soup sprinkled with coconut flakes....sounds good doesn’t it?!
Ahhh, the leaves are slowly turning their brilliant and majestic hues of autumn splendor. Floating magically through the air to land softly on the earth to rustle beneath our feet releasing the subtle scents of the forest and mother earth. Each morning as I walk to the post office with my large Collie-Shepard, I am amazed at the beauty this time of year. The air is crisp, the sun is warm and I am reminded that it’s time to get a pumpkin. So as much fun as it is (and time consuming!) to carve a pumpkin, with a bit less work, we can puree a pumpkin and make some mouth watering foods.
First to puree your pumpkin, simply cut around the neck, remove the stem and quarter the pumpkin removing the seeds and string. Spray a sided sheet pan or roasting pan, add your pumpkin face down, add about a half inch of water and slow roast in the oven for about an hour at 375 degrees. The meat of the pumpkin will slide off its shell, simply mash it and this is your puree. Most people don’t do this because they think it’s difficult but it’s pretty simple. No spices are added because it’s a pure puree; your spices will be added in your recipes. A neat thing to keep in mind is after Halloween, pumpkin prices will drop, so you can make a lot of puree and freeze it in small batches to use throughout the winter, just thaw in your fridge.
Creamy Pumpkin Soup
In a soup pan or crock pot,
Melt ¼ stick of lightly salted butter
Sautee 1 small chopped onion
Add 5 ½ cups of vegetable or chicken broth
3 cups of pumpkin puree
1/3 cup of light brown sugar
¼ teaspoon of ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup of semi-dry white wine
Whisk all ingredients and stir in 1 cup of heavy cream.
Let simmer for about 30 minutes to marry flavors together, ladle into your favorite bowls and sprinkle with 1 tablespoon of flaked coconut and a dash of fresh grated nutmeg (ground is fine too)
Pumpkin Pleaser Pancakes
Mix together:
1 tablespoon of cooled melted butter
1 large egg
2 tablespoons of light brown sugar
½ teaspoon of ground cinnamon
½ teaspoon salt
1/8 teaspoon nutmeg
2/3 cup pumpkin puree
½ to ¾ cup milk (for desired pouring)
Add in 1 cup of flour with 1 tablespoon of baking powder
Pour batter into greased or sprayed skillet that has been heated to a medium heat. Wait for small bubbles to appear in batter then flip. Serve with soft butter and warm maple syrup.
Well, I hope that tempted your taste buds as it has mine! Enjoy and as always have a blessed and wonderful week.
