Pumpkins Make Any Dish a Smashing Hit

(Page 4 of 5)

Oct. 22, 2008
By Jessie Fetterling 
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Yield: Makes 8 servings.

RELATED CONTENT

Thai Pumpkin Soup (from foodnetwork.com)

Soup
3 cups coconut water
3.5 ounces coconut meat
10.5 ounces sugar pie pumpkin, seeded and cubed into 1-inch squares
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
3/4 tsp salt
3 black peppercorns
1 clove garlic, chopped
3/4 tsp curry paste, or more to taste
2 1/2 tbsp extra virgin olive oil
1/3 cup almond milk

Garnish
1 recipe Marinated Portobello Mushrooms, below
1/4 cup coconut cream (not to be confused with coconut milk)
1/2 cup fresh cilantro leaves, chopped
2 scallions, thinly sliced

Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely puréed and the soup has a silky texture.

To serve, pour soup into warm soup bowls. Place 2 teaspoons of the marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro and scallions.

Marinated Portobello Mushrooms

1 tbsp shoyu (Japanese soy sauce)
1 tbsp extra virgin olive oil
1 tbsp water
1/2 tsp ginger, minced
1 portobello mushroom, gills removed, cut into small dice

Combine the shoyu, olive oil, water and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.

Yield: Makes 4 servings.

Sweets

Pumpkin Bread (from the joykitchen.com)

1 1⁄2 cups all-purpose flour
1 tsp baking soda
1⁄4 tsp baking powder
1 tsp salt
1 1⁄2 tsp ground cinnamon
1 tsp ground ginger
1⁄2 tsp grated or ground nutmeg
1⁄4 tsp ground cloves
1⁄3 cup water or milk
1⁄2 tsp vanilla
6 tbsp (3⁄4 stick) butter, softened 
1 1⁄3 cups sugar or 1 cup sugar plus 1⁄ 3 cup packed brown sugar
2 large eggs
1 cup pumpkin purée
1⁄2 cup walnuts or pecans, coarsely chopped
1⁄3 cup raisins or chopped dates

Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside. Combine milk and vanilla in a small bowl. Set aside. Beat butter and sugar in a large bowl until fluffy. Beat eggs one at a time into the butter-sugar mixture. Add pumpkin and beat on low speed until blended. Alternate adding flour mixture and milk mixture in three parts, beating on low speed and stirring with a rubber spatula until smooth. Fold in nuts and dates.

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