Pumpkin-flavored desserts often take over at this time of the year. But why not use the seasonal vegetable in savory dishes, too?
Instead of baking sweet pumpkin treats, try cooking one of these wholesome meals:
1. Harvest Pumpkin Soup
Warm up on a cold day with this recipe from Country Living magazine.
- 2 Tbsp. unsalted butter
- 1 large potato
- 1 large onion
- 4 1/2 cups chicken broth
- 1 can pure pumpkin
- Freshly ground pepper and salt to taste
- 1/4 tsp. ground nutmeg
- 1/2 pt. heavy cream
First, melt butter over medium heat in a large pot. Add potato and onion, stirring frequently until onion is soft and transparent - this should take about 8 minutes. Pour chicken broth into pot and turn heat to high until liquid comes to a boil. Cover, reduce heat and cook mixture until the potatoes are tender - this should take about 12 minutes.
Remove the lid and gradually stir in the pumpkin. Remove from heat and transfer the mixture, in batches, to a blender. Pulse until pureed and then transfer back to pot. Repeat process with each batch.
Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Place pot over medium heat and bring to a boil. Cover, reduce heat and cook for 10 minutes. Gradually stir in cream until soup reaches the perfect consistency.
2. Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts
Enjoy this simple dish with an elegant touch courtesy of Food & Wine magazine.
- 1/2 cup hazelnuts
- 1 pound orecchiette pasta
- 4 Tbsp. unsalted butter
- 1 medium onion red onion - finely diced
- 2 garlic cloves - minced
- 2 tsp. minced fresh sage
- 1 15-ounce can pumpkin puree
- Kosher salt and freshly ground pepper to taste
- 1/2 cup mascarpone cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese - plus more for serving
- 1/4 cup snipped chives
First, heat your oven to 375 degrees. Spread hazelnuts on a cooking sheet and toast until golden brown - this should take about 7 minutes. Let cool, and then chop roughly. Set aside.
Pour water into a large pot and bring to a boil. Once it's ready, cook the pasta until it reaches desired doneness. Drain and reserve 1 cup of the cooking water.
Using a medium saucepan, melt the butter, and then cook the onion, garlic and sage until mixture is soft - this should take about 7 minutes. Transfer mixture to a food processor, along with the pumpkin puree, and blend until it reaches a smooth consistency. Season with salt and pepper if desired.
Pour pumpkin mixture into original pasta pot and place over low heat. Mix in mascarpone and 1/4 cup grated cheese, stirring until melted. Pour in reserved cooking water and pasta, tossing to coat. Let heat for about 5 minutes.
Transfer to bowls and garnish with a sprinkling of hazelnuts and chives.
3. Savory Pumpkin Pizza
Who knew pumpkin made such a great pizza topping? This recipe from food blog Love Lola seals the deal.
- 1 prepared pizza dough
- 1 1/2 cups pumpkin puree
- 1 sweet onion - diced
- 1 tsp. sugar
- 2 cloves garlic - minced
- 1 shallot - diced
- 1/2 Tbsp. thyme - fresh and chopped
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 cups freshly grated havarti cheese
- 1 cup arugula
- Extra virgin olive oil
First, heat the oven to 350 degrees and prepare a pizza cooking sheet with aluminum foil.
Place a cooking pan over medium heat and sauté half the onions until translucent. One they are cooked, sprinkle with 1 teaspoon of sugar and toss to coat. Remove from heat and set aside.
In a large mixing bowl, combine the pumpkin puree, garlic, shallot, thyme, parmesan cheese and remaining onion. Add salt and pepper for additional seasoning.
Next, roll out your doll onto your prepared pizza cooking sheet. Top it evenly with the pumpkin puree mixture, and then sprinkle with arugula, caramelized onion and grated havarti cheese.
Place in the oven and cook for 10 to 12 minutes, 15 for a well-done pizza.
4. Pumpkin Mac and Cheese
Invite the grandchildren over and enjoy this recipe by Better Homes and Gardens magazine!
- 2 cups dried elbow macaroni
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 cup whipping cream
- 1 cup whole milk
- 1 cup Fontina cheese - shredded
- 1 15-ounce can pumpkin
- 1 Tbsp. snipped fresh sage or 1/2 teaspoon dried leaf sage - crushed
- 1/2 cup soft bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped walnuts
- 1 Tbsp. olive oil
First, heat your oven to 350 degrees.
Pour water into a large pot and place over high heat until it reaches boiling point. Cook pasta, drain and return to pot.
To make the cheese sauce, melt the butter in a medium saucepan over high heat. Sprinkle in flour, salt and pepper, stirring well, then add whipping cream and milk. Mix and cook over medium heat until it reaches a slightly thick consistency, and then stir in cheese, pumpkin and sage. Once the cheese has melted completely, pour sauce over pasta and mix to coat. Transfer mixture to an ungreased baking dish.
Combine bread crumbs, Parmesan cheese, walnuts and oil in a small dish and sprinkle over pasta.
Place dish in the oven and bake until golden - this should take about 30 minutes. Remove and let stand for 10 minutes to cool.
Source: Sunrise Senior Living