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What can I do with a Pumpkin?
5 Answers
I have made enough pumpkin soup for 8 people and now need to know what I can make the rest of the pumpkin into... I live by myself so freezer friendly food is best.
Can I cube up the extra and freeze it? How long will that last for?
Can I cube up the extra and freeze it? How long will that last for?
Answers
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http://www.bbc.co.uk/food/recipes/database/pum pkinpie_70659.shtml
here's one example for Thanksgiving
here's one example for Thanksgiving
Kimmie - I haven't tried these recipes, but I LOVE Pumpkin Butter on my toast in the morning.
Pumpkin Butter
"Get the taste of pumpkin pie on toast, bagels, English muffins etc."
INGREDIENTS
1 (29 ounce) can solid pack pumpkin puree
6 g pumpkin pie spice
56 g dry pectin
900 g white sugar
DIRECTIONS
Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
Impossible Pumpkin Pie
A pumpkin pie that makes its own crust!"
INGREDIENTS
150 g white sugar
60 g biscuit baking mix (Bisquick)
30 g butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid pack pumpkin puree
4 g pumpkin pie spice
10 ml vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan. Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.
Pumpkin Butter
"Get the taste of pumpkin pie on toast, bagels, English muffins etc."
INGREDIENTS
1 (29 ounce) can solid pack pumpkin puree
6 g pumpkin pie spice
56 g dry pectin
900 g white sugar
DIRECTIONS
Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
Impossible Pumpkin Pie
A pumpkin pie that makes its own crust!"
INGREDIENTS
150 g white sugar
60 g biscuit baking mix (Bisquick)
30 g butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid pack pumpkin puree
4 g pumpkin pie spice
10 ml vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan. Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.
Frankly I don't think Pumpkin is the nicest winter squash. The following recipe (using Sweet Dumplings, the smaller cream skinned grapefruit size) is very tasty and you could certainly use your pumpkin in the same way. It will freeze well. You could always cheat and use a good quality ready-made curry powder if you don't want to bother with the individual spices.
Medium Sweet Dumpling winter squash
1 large onion, chopped
4 good cloves of garlic, chopped
Thumb size piece of Ginger root, peeled and chopped
I red chilli, seeds removed and chopped finely
2.5cm piece of cinnamon bark or stick
12 green cardamom pods, lightly crushed
1 flat tsp turmeric
1 heaped dsp ground cumin
1 heaped dsp ground coriander
1 pint vegetable stock (1 Kallo cube)
1 tbsp tomato puree
Sunflower oil
Salt
Ground black pepper
Directions:
Knock off the dead stalk f the Sweet dumpling with a rolling pin! Slice it in half, then quarters. Remove the seeds and any stalk. Cut each quarter into three and then each slice into three. Don't worry about removing the skin - it holds the squash together during cooking and is completely edible, when cooked.
Dissolve the vegetable stock cube in about a pint of water and add the tomato puree and stir.
Fry the onion, garlic and ginger until soft and starting to brown. Add the chopped chilli, the cinnamon stick or bark and cardamom pods, and stir fry for a few minutes. Add the sweet dumpling and stir fry until it is coated with oil and starting to soften. Sprinkle over the coriander, cumin and turmeric and stir until well dispersed.
Add the vegetable stock, season with salt and black pepper and simmer until the squash is tender.
Serve with boiled rice and poppadoms or naan bread, and apricot and ginger chutney, or use as one dish with several other curries. <
Medium Sweet Dumpling winter squash
1 large onion, chopped
4 good cloves of garlic, chopped
Thumb size piece of Ginger root, peeled and chopped
I red chilli, seeds removed and chopped finely
2.5cm piece of cinnamon bark or stick
12 green cardamom pods, lightly crushed
1 flat tsp turmeric
1 heaped dsp ground cumin
1 heaped dsp ground coriander
1 pint vegetable stock (1 Kallo cube)
1 tbsp tomato puree
Sunflower oil
Salt
Ground black pepper
Directions:
Knock off the dead stalk f the Sweet dumpling with a rolling pin! Slice it in half, then quarters. Remove the seeds and any stalk. Cut each quarter into three and then each slice into three. Don't worry about removing the skin - it holds the squash together during cooking and is completely edible, when cooked.
Dissolve the vegetable stock cube in about a pint of water and add the tomato puree and stir.
Fry the onion, garlic and ginger until soft and starting to brown. Add the chopped chilli, the cinnamon stick or bark and cardamom pods, and stir fry for a few minutes. Add the sweet dumpling and stir fry until it is coated with oil and starting to soften. Sprinkle over the coriander, cumin and turmeric and stir until well dispersed.
Add the vegetable stock, season with salt and black pepper and simmer until the squash is tender.
Serve with boiled rice and poppadoms or naan bread, and apricot and ginger chutney, or use as one dish with several other curries. <
I found this on the internet for you:
Freezing Pumpkin
Preheat oven to 325� F or use the microwave.
Wash and cut in half crosswise. Remove seeds and strings.
Place it in a pan, shell side up, and bake for about 1 hour or more (about 1/4 to 1/3 that time in the microwave), depending on size, until it is tender and begins to fall apart (collapses in). Scrape the pulp from the shell. You may want to strain or process it further to make it smooth but I find that it is not necessary if the pumpkin is a smaller one and well baked; let cool.
Place in freezer bags or containers (in quantities required for your favorite recipes) and freeze for up to 1 year.
When you want to use the pumpkin, defrost it in the fridge for 24 hour before use.
Freezing Pumpkin
Preheat oven to 325� F or use the microwave.
Wash and cut in half crosswise. Remove seeds and strings.
Place it in a pan, shell side up, and bake for about 1 hour or more (about 1/4 to 1/3 that time in the microwave), depending on size, until it is tender and begins to fall apart (collapses in). Scrape the pulp from the shell. You may want to strain or process it further to make it smooth but I find that it is not necessary if the pumpkin is a smaller one and well baked; let cool.
Place in freezer bags or containers (in quantities required for your favorite recipes) and freeze for up to 1 year.
When you want to use the pumpkin, defrost it in the fridge for 24 hour before use.
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