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Old 03-19-2011, 07:48 PM   #1
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Pumpkin recipes

I'm looking for good recipes for canned pumpkin. I love the stuff, but the majority of the recipes I find are sweet, and I am looking for savory. Any suggestions?
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Old 03-19-2011, 08:04 PM   #2
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I think wrong section to post. But you might want to see and check out some Australian related cookbooks and recipe sites. Australia treats it more as a vegetable then something to put in a pie. They never heard of pumpkin pie there! Made once for an ex GF family and they liked it. Me I am hoping to try and steam them and try with butter.
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Old 03-20-2011, 06:42 AM   #3
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I adore pumpkin chili!

If you're doing very low carb you can omit the beans but here's what I put in mine:

Ground chicken or ground beef (I bet steak cut into bite-size chunks would be awesome too if you can afford it)
pumpkin puree (make sure it's not the pumpkin pie filler which has sugar and seasonings added)
canned crushed tomatoes
black beans
onion
pepper
mushroom
jalapeno
seasonings (chili powder, smoked cumin, smoked paprika, cayenne pepper, garlic)

Sorry I don't have any measurements, I just do everything to taste. This chili doesn't necessarily taste like pumpkin but the pumpkin rounds out the flavors so nice and it's tastes much richer and is also thicker. I love it!
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Old 03-20-2011, 08:39 AM   #4
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Pumpkin sausage soup is supposed to be awesome.
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Old 03-20-2011, 09:00 AM   #5
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I will definitely try that pumpkin chili, without the beans and I will look for recipes for pumpkin sausage soup. Thanks! I am always up for suggestions.
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Old 03-20-2011, 09:12 AM   #6
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This Beefy Mushroom Soup is terrific.

Linda's Low Carb Menus & Recipes

And here's the Pumpkin and Sausage Soup recipe - also terrific

http://www.genaw.com/lowcarb/pumpkin_sausage_soup.html

Last edited by sligh; 03-20-2011 at 09:15 AM..
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Old 03-20-2011, 09:45 AM   #7
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Awesome! Thanks!
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Old 03-20-2011, 10:04 AM   #8
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I add pumpkin into my meatloaf or hamburger patties.. just makes them more moist, and a good way to add carbs during OWL
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Old 03-20-2011, 01:08 PM   #9
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I think I also remember seeing pumpkin lasagna somewhere, you could replace the pasta noodles with eggplant slices.
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Old 03-20-2011, 02:56 PM   #10
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Quote:
Originally Posted by fitandhappy View Post
I add pumpkin into my meatloaf or hamburger patties.. just makes them more moist, and a good way to add carbs during OWL
Hmmm.... Interesting. I may have to try that
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Old 03-20-2011, 03:33 PM   #11
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This is my version of the Pumpkin Sausage Soup:

Pumpkin Sausage Soup

1 to 2 pounds bulk breakfast sausage*
½ medium onion
½ cup mushrooms (optional)

1 can chicken broth
2 chicken bouillon cubes dissolved in two cups hot water
1 can pumpkin (~15 oz.)

(Seasonings are approximate, use more or less for your taste)
1 ½ teaspoon oregano or Italian seasoning
1 teaspoon garlic powder
1 tablespoon dried parsley
Salt & pepper

½ to 1 cup heavy whipping cream

Brown sausage and add onions. Sauté until onions are translucent. Add mushrooms, if desired.
Add broth, bouillon, and pumpkin.
Add seasonings.
Simmer on low for 15 to 20 minutes.
Turn off heat, stir in cream until you like the color and consistency.


*I have used all kinds of sausage – bulk, link, Italian, Polish, bratwurst, chicken/apple, buffalo garlic, etc.
Each kind of sausage gives a little different flavor, but it’s all good.
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Old 03-20-2011, 04:41 PM   #12
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Pumpkin sausage soup is supposed to be awesome.
it is---i made it for our church soup supper last fall, and had a lot of comments on it, i am going to make it again this fall
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Old 03-20-2011, 09:35 PM   #13
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YUM. I love these suggestions!
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Old 04-04-2011, 07:07 PM   #14
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Found this in my recipe file and don't remember where I got it. I would add shrimp to it.

Creamy Pumpkin Curry Soup
Nutritional Information
Per Serving: Net Carbs: 4.0 gramsFiber: 2.0 gramsProtein: 1.5 gramsFat: 12.0 grams
Calories: 132
Recipe Information:
Makes: 6 servings
Ingredients:
* 2 tablespoons butter
* 1 small onion, chopped
* 1 small clove of garlic, pushed through a press
* 2 teaspoons curry powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 can (14 1/2 ounces) reduced-sodium chicken broth, plus 1 can water
* 1 can (15 ounces) pumpkin puree
* 3/4 cup coconut milk
Directions:
Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, salt and pepper and cook 1 minute more.Add broth, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.Puree soup in blender in batches until smooth. Heat through before serving.
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Old 04-04-2011, 07:13 PM   #15
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The sausage pumpkin soup sounds amazing. Hoping to find a can of pumpkin tomorrow. YUM
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Old 04-04-2011, 08:58 PM   #16
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This is one I made up using butternut squash, but you could substitute the canned pumpkin for the butternut.

Char's Indian-influenced Butternut Squash Soup

2 pound butternut squash
1 medium onion, chopped
4 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 tablespoons coconut oil
1/2 cup white wine
1 tablespoon chicken stock paste or granules or 3 chicken bouillon cubes
1 quart water
1 can regular or lite coconut milk
1 tablespoon vindaloo paste (or other curry paste you like)
1/2 teaspoon garam masala powder
1/4 cup fresh cilantro leaves and stems, coarsely chopped
Salt and pepper to taste
Chile pepper flakes to taste (optional, depending on how hot you like things!)


Poke a couple holes into the cavity of the butternut squash. I try to get one that is mostly "neck" and not much "bulb" end. Roast in a 350* oven til tender when pierced with a sharp knife or cooking fork. Remove and let cool. Cut squash in half, remove and save the seeds; peel and cut squash into cubes about 1 to 2". Set aside.

Heat the oils in a 6 quart stockpot. Add the onion and stir to coat, then cook over medium heat til just becoming translucent. Add the chopped garlic and cook til tender but not browned. Add the squash cubes and stir to coat with the oil, let cook a couple minutes.

Add the chicken stock paste, vindaloo paste and garam masala to the pan - stir well to loosen up the pastes and coat the veggies. Let cook a couple minutes. Add the white wine and bring to a fast simmer - let cook til the wine has reduced slightly. Add the water and coconut milk and the cilantro, and some freshly ground pepper and about a teaspoon of salt. Add some chile flakes too if you want them. Bring back to a simmer and let it cook about 10 to 20 minutes over low to medium heat, covered. Stir occasionally to keep it from scorching.

Use an immersion blender and remove pan from heat, then blend til everything is pureed and pretty smooth. You can also transfer the soup to a blender to do this part if you don't have an immersion blender - it may take a a couple batches though. Taste and adjust seasonings.

Serve with a dollop of yogurt or sour cream, a couple fresh cilantro leaves, and we happen to like bacon bits in ours!

Makes about 10 cups.
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Old 04-05-2011, 05:14 PM   #17
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Char, do you toast the BN Squash seeds and eat them? Are they tasty like pumpkin seeds?
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Old 04-05-2011, 06:59 PM   #18
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We do! They're really good - they taste like popcorn when they're roasted up!
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Old 04-06-2011, 04:03 PM   #19
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Popcorn? OMG! I'm on my way to the market!!
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Old 04-06-2011, 05:10 PM   #20
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The spaghetti squash seeds are even MORE popcorn-like in flavor than the butternut or acorn. They're ALL good though!
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Old 04-07-2011, 01:52 PM   #21
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Originally Posted by Alero View Post
I'm looking for good recipes for canned pumpkin. I love the stuff, but the majority of the recipes I find are sweet, and I am looking for savory. Any suggestions?
Smokey Pumpkin Casserole

1 (15) oz. can of pumpkin
5 pieces of cooked, chopped bacon
3 Tblsp. of SF Maple syrup
2 lg. eggs, separated
1/4 tsp. salt
1 pepper chopped- from a can of chipotle peppers in adobo sauce
1/2 tsp. of the juice from the adobo sauce

Spray 2 qt. casserole dish.
Mix pumpkin, syrup and half of the bacon in the dish. Mix in salt and egg yolks, pepper, and adobo sauce.

Beat the remaining egg whites (stiff peaks), and fold into the pumpkin
mixture. Sprinkle remaining bacon pieces on top.
Bake in oven at 350 for 20-25min.

This came from Connelly's Kitchen.
NOTE: "It has a warm kick, but not too spicy".
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Old 04-07-2011, 02:51 PM   #22
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Quote:
Originally Posted by creativelc View Post
Smokey Pumpkin Casserole

1 (15) oz. can of pumpkin
5 pieces of cooked, chopped bacon
3 Tblsp. of SF Maple syrup
2 lg. eggs, separated
1/4 tsp. salt
1 pepper chopped- from a can of chipotle peppers in adobo sauce
1/2 tsp. of the juice from the adobo sauce

Spray 2 qt. casserole dish.
Mix pumpkin, syrup and half of the bacon in the dish. Mix in salt and egg yolks, pepper, and adobo sauce.

Beat the remaining egg whites (stiff peaks), and fold into the pumpkin
mixture. Sprinkle remaining bacon pieces on top.
Bake in oven at 350 for 20-25min.

This came from Connelly's Kitchen.
NOTE: "It has a warm kick, but not too spicy".


this sounds amazing!
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