- - - Pumpkin Pecan Pancakes - Pumpkin Bread - Norwegian Pumpkin Soup - Aromatic Pumpkin and Chickpea Hot Pot - Roast Pumpkin, Radicchio and Feta Salad
- Pumpkin Nut Bread - Mustard Greens Salad with Roasted Cheese Pumpkin and Goat Cheese - Jerusalem Artichoke and Cheese Pumpkin Soup - Roasted Jack-be-Little Pumpkins with Maple Panna Cotta -
- Pumpkin Recipes - Lee's Recipes -
Pumpkin Pancakes With Sticky Maple Pecans
Time: 35 minutes
2 cups pecan halves
Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks.
When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil.
Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.
Yield: 6 servings (about 40 pancakes).
Norwegian Pumpkin Soup
Time: 45 minutes
2 tablespoons vegetable oil
1. In a wide pan over medium heat, heat oil. Add onion and 1/2 teaspoon salt; sauté until softened, 5 minutes. Add pumpkin and mace, and stir well to coat. Sauté 5 minutes more, stirring to prevent browning.
2. Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.
3. Pour soup into a large jug or bowl, and add 2 cups grated cheese. Allow mixture to cool for about 15 minutes. With a blender, purée soup in batches. Return purée to a clean saucepan, and reheat over medium-low heat. Adjust salt to taste, and ladle into four soup bowls. Garnish each bowl with a sprinkling of remaining cheese, and serve.
Yield: 4 servings.
Aromatic Pumpkin and Chickpea Hot Pot - Top -
Time: 45 minutes
3 tablespoons vegetable oil
1. Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.
2. Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.
3. Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.
Yield: 4 to 6 servings
Roast Pumpkin, Radicchio and Feta Salad - Top -
Time: 1 hour
Scant 2 pounds peeled pumpkin, cut into 2 1/2-inch cubes
1. Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
2. In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
3. Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.
Yield: 4 to 6 servings.
Note: Pumpkinseed oil is $18 for 250 milliliters (8.45 ounces) at Dean & DeLuca, (212) 226-6800; at Zabar's, 17 ounces is $17.98, (212) 787-2000.
Pumpkin Bread - Top -
2 cups all-purpose flour
Preheat the oven to 325 degrees F.