Non-dessert Pumpkin Recipes?
I love pumpkin. And I love pumpkin pie. But being one of the lowest carb veggies out there I was hoping we could share some non-dessert pumpkin recipes. Soups, side dishes, etc...
I wouldn't call it one of the lowest, Christian... it's borderline too high for me. But I love it anyway and make room for it. See the About Low Carb site today for some pumpkin recipes.
here are a few. I love love this one.
BEEFY-MUSHROOM SOUP - Linda's Low Carb Menus & Recipes
PUMPKIN AND SAUSAGE SOUP - Linda's Low Carb Menus & Recipes
Haven't tried this one yet but will.
SAUSAGE PUMPKIN CHILI - Linda's Low Carb Menus & Recipes
This is LindaSue's website and she has amazing recipes.
Search everywhere. I just searched this forum and came up with many recipes.
There are a lot on this thread some are sweet though.
Have you tried low carb winter squash. Here is one.
I hope that helps.
There were a couple pumpkin recipes in the paper this morning. Haven't tried them, but they sound good. The Roasted Pumpkin is almost exactly as it was written. The Pumpkin and Black Bean Chili I changed to Pumpkin and Black Soy Beans and also eliminated the tortilla chips. Here they are:
Look for pie pumpkins for cooking – they have a denser, more tasty flesh than jack-o’-lantern pumpkins.
2 small or 1 medium-size pumpkin, about 5 pounds
¼ cup olive oil
Freshly ground pepper
Mild curry powder, or Moroccan or Cajun seasoning blend, optional
Heat oven to 375. Wash exterior of pumpkin. Using a large, sharp knife, cut off tops just below stems. Then cut in half through the stem end. Scoop out the seeds and fibrous interior. Lay the pumpkin on the cutting board with the cut side down. Carefully remove all of the peel with the knife. Cut the flesh into 1-inch pieces. You’ll have about 10 cups.
Mix pumpkin and oil on a large baking sheet (or two). Arrange pieces in a single uncrowded layer. Sprinkle with salt and optional spice.
Roast, stirring often, until tender and golden, 40-45 minutes. Turn oven to broil. Broil pumpkin 6 inches from heat source until crisped on one side, about 3 minutes. Cool.
Pumpkin and Black Soy Bean Chili
1 red onion, diced
6 cloves garlic, crushed
3 tablespoons olive oil
1 12 cups vegetable broth or water
1 can (15 oz) solid-pack pumpkin
1 can (14.5 oz) diced fire-roasted tomatoes
3-4 tablespoons mild chili powder
1 tablespoon pureed canned chipotle in adobo
½ teaspoon ground cumin
1 bag (14 oz.) frozen red, green and yellow pepper strips
2 cans (15 oz each) black soy beans, drained, rinsed
Roasted pumpkin, see above recipe
Put onion, garlic, and oil into a large saucepan. Cook, stirring over medium heat until onion is tender, about 10 minutes. Stir in broth, canned pumpkin, tomatoes, chili powder, chipotle and dumin. Stir in bell peppers; heat to a simmer. Cook, partly covered, over low heat, stirring often, about 20 minutes.
Stir in beans and salt. Simmer until heated through, about 5 minutes. Taste and adjust seasonings. Serve in soup bowls with a spoonful of roasted pumpkin and a generous sprinkling of cilantro.
all of those is why I love pumpkin
Here's another dish.
Pumpkin Chicken Curry with Cashews Liz
One chicken breast, skin off, cooked, sliced thick
1/2 head cauliflower, chopped
1 red pepper, diced
1 green pepper, diced
1/2 onion, thick chunks
A handful of green beans
1 tsp. garlic minced
A squirt of hot chili paste, such as sriracha
1 tbs. oil, i used coconut
1 cup pumpkin puree
1/2 cup coconut milk
1/2 cup chicken broth
1 tbs. curry powder, store-bought or homemade
1 tsp. salt
2 tbs. brown sugar substitute
A handful of cashews for serving
Heat up coconut oil in large stir fry pan over medium/high heat. Saute veggies until just browning. Promptly turn heat down to low. Throw in spices. Add coconut milk, chili paste, broth, and pumpkin. Cook over super low heat for 20 minutes or so. If it starts getting too thick, add more broth. Stir well, but keep lid on as much as possible so you don’t let moisture out.
Add brown sugar substitute. Add a little more sugar, salt, or curry powder to taste. When veggies are soft, turn heat off and stick it in the refrigerator. Heat up the following night over medium heat with lid on. Serve with cashews crunched over the top.
1/4 teaspoon nutmeg pieces
Seeds from 5 white cardamom pods
One 3-inch cinnamon stick
1 teaspoon black peppercorns
2 tablespoons cumin seeds
1/4 cup coriander seeds
2 bay leaves
2 dried curry leaves (optional)
1 teaspoon ground fenugreek
Put all the ingredients except the fenugreek in a medium skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the fenugreek. Cool, then grind to a fine powder in a spice or coffee grinder. Store in a tightly covered container for up to several months.
This is one of my favorites and I got it from a post by CarolynF.
Faux Sweet Potatoes
2 cans pumpkin
1 tps. molasses
4 Tbs. melted butter
2 Tbs. Splenda
2 tsp. pumpkin pie spice
salt (to taste)
1/2 cup crushed almonds
2 Tbs. butter, softened
pinch of cinnamon
Mix all but topping ingredients and place into a medium-sized casserole that has been sprayed with Pam. In a small bowl combine topping ingredients forming into small crumbs. Sprinkle atop of the pumpkin mixture. Bake at 350 until warm and the streusel topping sets a bit. This would take about 30 minutes. You can make this in the morning and place it in the fridge, then heat it up probably take around 45 minutes or so to warm up. You can halve for 2 or 3 people.
pumpkin curry coconut soup...love it
I like making pumpkin sausage soup and melting Boursin cheese in at the end...absolutely delicious!
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