Sunday, November 21, 2010

What to do with pumpkin puree?

So have you baked up some fresh sweet pumpkin? Now you have a load of pumpkin puree and you don't know what in the world to do with it?

Here's just a couple things that I did with mine this weekend:

Sunday Morning Pumpkin Pancakes

2 whole eggs, beaten
2 cups flour (any kind, I used spelt)
2 tablespoons brown sugar or honey
 1 cup pumpkin puree
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
a pinch of cloves
1/3 cup oil
2 cups buttermilk
Whisk together and fry on a hot skillet. Top with real maple syrup and chopped walnuts or pecans.



Saturday night we had pumpkin soup. I could have eaten the whole pot all by myself!

Curried Pumpkin Soup

Sautee one half of a chopped large onion and one chopped tart apple in two tablespoons of oil in a pot. After they are soft transfer to a food processor and puree. Put four or five cups of pumpkin puree in the soup pot and add the pureed onion/apple mixture. Stir in two cups of chicken broth or more, until the consistency is what you like. Add 2 tablespoons of brown sugar or maple syrup. Season with salt (1 teaspoon), pepper (1/2 teaspoon) and 2 teaspoons of curry powder (more or less according to taste).


If there is still plenty of pumpkin puree to cook with there is always pumpkin pie, pumpkin cheesecake, pumpkin cookies and pumpkin bread.

I made some pumpkin bread also that will be made into Bobby Flay's pumpkin bread pudding for our Thanksgiving feast. I can't wait to eat this one!

What are you cooking up this week?

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