Lee's RecipesPumpkin Recipes

Pumpkin- Butternut Squash - - Carrots - Vegetarian - Soups - [Pumpkin Vegetarian]

Pumpkin is versatile, delectable and nutritious. I prefer fresh pumpkin. It is good to always have Pureed Pumpkin on hand, It freezes very well in smallish portions (in baggies) and can be the base for anything, with the right seasoning - nutmeg, ginger, allspice, rosemary, roasted garlic - and additions (could be broth, milk, eggs, parmesan or mozarella, breadcrumbs, potato, crumbled amaretto cookies, dried cranberries - depending on what you're making) Pumpkin can be served as hot or cold soup, sweet or savory ravioli/lasagna filling, or in quiche. Pumpkin adds body to vegetable soup, as a substitute for tomato sauce. Pumpkin turns muffins and pancakes into gourmet items. It's great for improvisation. Whatever you make with pumpkin always looks pretty and tastes rich and substantial.

Lee's Pumpkin Collection [Squash]

  1. Mustard Greens Salad with Roasted Cheese Pumpkin and Goat Cheese
  2. Jerusalem Artichoke and Cheese Pumpkin Soup
  3. Roasted Jack-be-Little Pumpkins w/ Maple Panna Cotta
  4. Healthy Pumpkin Pancakes with yogurt
  5. Pumpkin Pancakes With Sticky Maple Pecans
  6. Pumpkin Pancakes with Chicken and Cranberries
  7. Pumpkin Bread
  8. Pumpkin Bran Muffins
  9. Pumpkin and Feta Muffins by Heidi Swanson
  10. Pumpkin Pots de Crème with Amaretti-Ginger Crunch from New York Times
  11. Pumpkin Gingerbread
  12. Pumpkin Chocolate Chip Cookies
  13. Pumpkin Crème Brulée
  14. Pumpkin Black Bean Soup
  15. Pumpkin Mussel Soup
  16. Curried Pumpkin Soup Jewish (no dairy)
  17. Curried Pumpkin Soup Thai
  18. Pumpkin Coconut Rice Thai
  19. Coconut Ginger Pumpkin Soup Thai
  20. Thai Coconut Pumpkin Soup - (Gaeng Liang Fak Thong) Thai
  21. Pumpkin Soup with Lime Leaf and Coconut Vietnam
  22. Spiced Pumpkin Cake
  23. Pumpkin Bundt
  24. Spiced Cornmeal and Pumpkin Loaf
  25. Tofu Pumpkin Pie
  26. Rice Noodles with Pumpkin
  27. Lots More Pumpkin Recipes
  28. Stuffed Pumpkin Savory
  29. Stuffed Pumpkin Sweet
  30. Stuffed Pumpkin with Sausage and Sage
  31. Indian Pumpkin Griddle Cakes
  32. Pumpkin Clove Pancakes
  33. Whole Wheat Spiced Pumpkin Pancakes
  34. Pumpkin Pancakes Pecans and More
  35. Pumpkin Bread w/ Pumpkin Whipped Cream
  36. Pumpkin Citrus Flan
  37. Pumpkin Rice Pudding
  38. Norwegian Pumpkin Soup
  39. Heidi Swanson's Thai-spiced Pumpkin Soup
  40. Aromatic Pumpkin and Chickpea Hot Pot
  41. Roast Pumpkin, Radicchio and Feta Salad
  42. Paula Lyons' Pumpkin Nut Bread
  43. Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting
  44. Chinese 5 Spice Pumpkin Cupcakes with Orange Cream Cheese Frosting cupcake version of cake above
  45. Pumpkin Cupcakes with Orange Cream Cheese Frosting
  46. Collection of Pumpkin Recipes: cheesecake, stew, muffins, bread and casserole
  47. Creamy Pumpkin Kheer With Cashew Nuts from Ruta Kahate
  48. Spicy Pollo Pumpkin Pasta from Father Leo Patalinghug
  49. Thai Beef and Pumpkin Curry from Taste of Thai - tenderloin tips, red curry and coconut milk
  50. Pumpkin Fritters Fra Diavolo from Ric Orlando
  51. Pumpkin Mulligawtawny from Ric Orlando
  52. Thai Pumpkin Curry from Ric Orlando
  53. Jamaican Pumpkin Rice from Ric Orlando

See New York Times article "Pumpkin Escapes from the Pie" for pumpkin cookery tips

Pumpkin Recipes from New York Times (external links)

Pay Articles from New York Times

Recipes Around the Web

Carving a Pumpkin

Mustard Greens Salad w/Roasted Cheese Pumpkin and Goat Cheese

Adapted from David Wurth, Savoy
Time: 30 minutes

1/4 cup toasted walnuts
1/2 pound peeled cheese pumpkin or sugar pumpkin, cut
into 8 half-inch wedges
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 pound mustard greens, trimmed and washed
2 tablespoons walnut oil
2 teaspoons herb vinegar
1/4 pound fresh curd goat cheese.

  1. Preheat oven to 300 degrees. Place nuts on a baking
    sheet, and bake until crisped and fragrant, about 5
    minutes. Remove from oven, and set aside.
  2. Increase oven temperature to 450 degrees. In a
    medium-size mixing bowl, combine pumpkin wedges, olive
    oil and salt and pepper to taste. Toss pumpkin to coat
  3. Place a heavy ovenproof skillet over medium-high
    heat for 2 minutes. Add pumpkin, and saute until browned
    on the edges, 6 to 8 minutes. Transfer pan to oven, and
    roast until tender but not falling apart, about 6
    minutes. Remove from oven and allow to cool.
  4. Place mustard greens in a large mixing bowl. Over the
    greens, sprinkle the walnut oil, vinegar and salt to
    taste. Toss well, and adjust seasoning if necessary.
  5. To serve, place a handful of greens on each of 4
    plates. On each plate arrange 2 slices of pumpkin partly
    on the greens, a large spoonful of goat cheese beside
    the greens and a sprinkling of toasted walnuts over the
    entire salad.

Yield: 4 appetizer servings.


Adapted from Babette Audante, 27 Standard

Time: 1 hour 15 minutes

4 tablespoons butter
1 pound Jerusalem artichokes, sliced thin
1 Spanish onion, sliced thin
1 stalk celery, sliced thin
2 cloves garlic, peeled and crushed
8 cups vegetable or chicken stock
1 Idaho potato, peeled and diced
4 cups cheese pumpkin in 1-inch cubes
1/4 cup brown sugar
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons finely sliced chives.

1. In a large flameproof casserole over medium heat, melt 2 tablespoons butter. Add artichokes, onions, celery and garlic. Saute until tender, about 10 minutes. Add stock and bring to a boil. Add potatoes, reduce heat to low and simmer 45 minutes.

2. While soup is simmering, preheat oven to 325 degrees. In a small pan, melt 2 remaining tablespoons butter. In a medium-size bowl, combine pumpkin and melted butter, tossing until pumpkin is well coated. Cover a baking sheet with parchment paper, and spread the pumpkin on the sheet in a single layer. Sprinkle with brown sugar. Bake until tender and lightly browned on the edges, 20 to 25 minutes. Remove from oven, and set aside.

3. Add heavy cream to soup, and season to taste with salt and pepper. Transfer in batches to a food processor, and puree until smooth. Adjust seasoning.

4. To serve, place a small mound of the pumpkin in the center of each of 6 bowls. Ladle the soup around pumpkin, and sprinkle each bowl with about a teaspoon of the chives.

Yield: 6 servings.


Adapted from Damon Brunette, Picholine

Time: 1 hour 30 minutes, plus 4 hours' refrigeration

3 cups milk
4 cinnamon sticks
1 vanilla bean, split and scraped of pulp
6 Jack-Be-Little pumpkins
1 cup heavy cream
1/2 cup dark amber maple syrup
1 1/4-ounce envelope gelatin
2 star anise
3 cloves
3 allspice berries
2 cups mixed dried fruit (such as apricots, cranberries, prunes, cherries and figs)
2 cups freshly squeezed orange juice
1 cup Armagnac.

1. Preheat oven to 375 degrees. In a small pan, combine 2 cups milk, with the 2 cinnamon sticks and the vanilla bean. Bring to a boil, and immediately remove from heat. Allow to steep 10 minutes. Remove and discard cinnamon sticks and vanilla bean.

2. Slice tops from pumpkins, as close to the top as possible. Remove seeds and pulp. Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk. Place pumpkin tops in roasting pan cut side down. Cover pan with aluminum foil, and bake until tender, about 40 minutes. Remove from oven. When cool, discard liquid.

3. In a medium pan, combine remaining milk, cream, maple syrup and gelatin. Bring almost to a boil; remove from heat and allow to cool. Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.

4. Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth. Tie securely with kitchen string. In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water. Bring to a boil over high heat, and reduce heat to low. Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan. Discard spices.

5. Allow pumpkins to come to room temperature before serving. Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it. Spoon a little fruit and juice around each pumpkin, and serve.

Yield: 6 servings.


The Pumpkin Escapes From the Pie - - - Lee's Recipes -

NEW YORK -- During its brief season, the pumpkin lives literally for the holidays. Most people know it as pie -- flaky pastry with a dark, miraculously heavy filling of spices, cream, pumpkin and sugar. Traditional, yes. But pumpkin has much more to offer.

Next to the potato, the pumpkin is the most malleable and perhaps the most dynamic of autumn foods. It can be cut into cubes and sauteed so that it remains firm. It can be braised in a meat dish, absorbing the cooking juices and slackening its shape. It can be mashed and left chunky and starchy. It can be pureed and thinned to a silky sauce.

And perhaps most interesting of all, it teeters between sweet and savory, fruit and vegetable. Though it tastes vegetal, it welcomes sugar as readily as salt and herbs.

But it does not sink into the shadows of a dish. The pumpkin has big flavor, which allows it to withstand both adornment and austerity. Consider two dishes at the restaurant Etats-Unis on Manhattan's Upper East Side. In a pot roast of beef with apples, chilies and bacon, slabs of pumpkin soak in the cooking juices, absorbing some of the heat of the chilies but maintaining their own raw integrity. And in a twice-baked souffleed pumpkin pudding, cubes of pumpkin are enveloped in a rich, creamy cloud flavored with Roquefort. But the pumpkin is not lost: you can taste a little in every bite.

Of course, a pumpkin is nothing without a creative cook. Pumpkin puree and pumpkin soup are on the menus at countless New York restaurants, but a few chefs have managed to extract its essence in original ways -- ways that may prompt a reconsideration of the Thanksgiving menu.

Terrance Brennan, the chef at Picholine, on West 64th Street, makes pumpkin-prune pancakes that are absolutely ethereal. Oddly shaped and thin, they are as light as whipped cream on the tongue, their rich, buttery pumpkin flavor a sly touch. Brennan serves them with slices of venison and shredded Brussels sprouts sauteed with minuscule cubes of bacon, apple and pumpkin. But Brennan said the pancakes, which he drops like batter into a nonstick pan and quickly sautes, would also go well with turkey.v

At 27 Standard on East 27th Street, Babette Audante, the chef, takes an unusual tack with soup, using pumpkin as a garnish rather than the base. Chunks of bright orange roasted pumpkin rest like an island in the middle of an earth-colored Jerusalem artichoke soup. It is soothing and rich, and the sweetness of the artichokes challenges that of the pumpkin, keeping each bite interesting.

A dish at Savoy in Soho is a reminder that pumpkin can also stand alone, honest and untethered. David Wurth, the chef de cuisine, roasts slices of pumpkin with a little olive oil, salt and pepper and serves them alongside a leafy salad of mustard greens sprinkled with nut oil and walnut pieces and a smear of soft curd goat cheese.

Wurth, Brennan and many other chefs favor the cheese pumpkin, an heirloom variety that has been resurrected in restaurant kitchens over the past few years. It is flat, with a pinkish-tan skin, and usually weighs five to eight pounds.

"It's oranger, it's brighter and it's denser," Brennan said, "so you can add things to it without it losing its flavor. You can puree it, add a little cream or chicken stock, and the flavor doesn't get diluted."

Though the cheese pumpkin is not widely available, it is sold in many green markets and some specialty stores. Joel Patraker, the assistant director of the Greenmarket program in New York City, suggested looking for one without gashes or bruises and with the stem still attached. If it has soft spots or discoloration, but all you're planning to do is chop it up for soup, "then just negotiate for a better price," he said.

Chefs have also taken to a small, squat pumpkin called the Jack-Be-Little. It is about the size of a bagel and its meat is gently flavored and plentiful, so it can be roasted or steamed whole, and it makes a perfect serving for one. It is available at most green markets and grocery stores, and even at garden centers. (Some Jack-Be-Littles, though, are grown for decorative purposes, so it's best to ask if they have been treated with chemicals.)

Bill Telepan, the chef at Judson Grill, on West 52nd Street, has created a devilish dish with this tiny pumpkin, inspired by a recipe by Andre Daguin, formerly a chef in Auch, France, in which a large pumpkin is baked with foie gras. Telepan fills a Jack-Be-Little with foie gras and roasts it. Once it cools, he scrapes the fat off the top and mixes it with chopped hazelnuts, walnuts and herbs. The pumpkin is served warm, with quenelles of the hazelnut mixture on the side. Warm, thin toast is provided for transporting it all. It's too bad beds aren't, too, because, though the dish is delicious, that's about all you can handle afterward.

When it comes to dessert, chefs find themselves on shakier ground. Tempted by heady spices like nutmeg and cinnamon and rich fillers like eggs, evaporated milk and heavy cream, it is just too easy to make a stodgy pumpkin dessert -- like many pumpkin pies, pumpkin cheesecakes and pumpkin mousses.

Early American settlers are not to blame for the leaden pumpkin pie that started it all. "Actually, contrary to popular wisdom," said Karen Hess, a culinary historian in Manhattan, "pumpkin pies were made in England long ago, in the late Elizabethan period." And though the pumpkin pie was not part of the original Thanksgiving meal, she said, settlers probably began making it soon after for the holiday. "It's the right season," she said. "The pumpkins were there and ready to go.

A couple of hundred years later, chefs are beginning to toss tradition aside. The pumpkin desserts at Picholine, for instance, are exuberant and refined, and only tinged with nostalgia. And they can teach anyone a thing or two about pumpkin. For instance, while most pumpkin ice creams are all about pumpkin and spice, Damon Brunette, the pastry chef, makes one that is like an eggy custard. The flavor of pumpkin surfaces only after a few moments. He serves it with a scoop of equally subtle chestnut ice cream on top of a flat sugar-coated puff pastry cookie.

And his roasted Jack-Be-Little pumpkin with a maple panna cotta is so gorgeous you almost don't want to eat it. First he bakes the miniature pumpkins, filled with a spiced milk to infuse the flesh. He discards the milk, then refills them with a maple cream that is so fragile an autumn breeze could break it apart. Around the pumpkin are strewn a compote of glistening prunes, apricots, figs and cherries like a scattering of fallen leaves.

Source: New York Times Magazine November 18, 1998 by Amanda Hesser

Pie Spices - Up - - Lee's Recipes -

Pumpkin Pie Spice I
1/2 tsp. cinnamon, 1/4 tsp. ground ginger,
1/8 tsp. ground nutmeg, & 1/8 tsp. ground allspice.

Pumpkin Pie Spice II
1 - 1 1/2 tsp. cinnamon, 1/2 tsp. ground ginger,
1/2 - 1/8 tsp. cloves.


Ideas for Pureed Pumpkin


Always have some Pureed Pumpkin on hand, It freezes very well in smallish portions (in baggies) and can be the base for anything, with the right seasoning (you can try nutmeg, ginger, allspice, rosemary, roasted garlic) and additions (could be broth, milk, eggs, parmesan or mozarella, breadcrumbs, potato, crumbled amaretto cookies - depending on what you're making) - it can be hot or cold soup, sweet or savory ravioli/lasagna filling, quiche, adds body to vegetable soup, as a substitute for tomato sauce - it's great for improvisation, and whatever you make with it always looks pretty and tastes rich and substantial.

Pumpkin Muffins

Pumpkin Fast Dessert.

Lighten a sweetened puree with whipped cream spiked with the usual pumpkin pie spices. Eat immediately ,sprinkled with a touch of nutmeg and sugared cranberries or drizzle some cranberry syrup on top.

Pumpkin Dessert

Bring one cup coconut milk to a boil, add 1/2 small pumpkin (peeled and cubed into 1" squares 1/2" thick, also add a pinch of salt and 2 tbsp. sugar. Simmer briefly, until pumpkin is soft. Serve in small bowls