Pumpkins. October 16, 2016.
What better theme in October than pumpkins?
Spicy Pumpkin Soup with Avocado Cream
Ingredients
1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6-6 1/2 cups reduced-sodium chicken broth
1 can chipotle pepper in adobo sauce
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced
1 cup black beans, drained and rinsed
1/2 teaspoon smoked paprika
Preparation
1. Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle peppers and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.
2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.
3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.
4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.
Ingredients
1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6-6 1/2 cups reduced-sodium chicken broth
1 can chipotle pepper in adobo sauce
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced
1 cup black beans, drained and rinsed
1/2 teaspoon smoked paprika
Preparation
1. Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle peppers and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.
2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.
3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.
4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.
Lentil Pumpkin Salad with Arugula and Feta
1/2 cup black lentils
3 cups pumpkin, peeled and de-seeded and cut into cubes
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon chili flakes
1/2 teaspoon sea salt
3 cups arugula leaves
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice, freshly squeezed
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Soak lentils in cold water for a few hours. Drain.
Cook lentils in boiling salted water until tender, but still with a bite, around 20 minutes. Drain and set aside.
Preheat oven to 220C.
Toss pumpkin cubes with 1 tablespoon of olive oil, spices and salt. Place pumpkin on a baking tray in a single layer and roast until tender, about 20 minutes. Turn over halfway. Set aside.
Mix two tablespoons of olive oil with lemon juice.
Transfer lentils to a serving bowl. Stir in the lemon dressing. Add pumpkin cubes and arugula leaves. Sprinkle with feta cheese. Ready to serve.
1/2 cup black lentils
3 cups pumpkin, peeled and de-seeded and cut into cubes
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon chili flakes
1/2 teaspoon sea salt
3 cups arugula leaves
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice, freshly squeezed
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Soak lentils in cold water for a few hours. Drain.
Cook lentils in boiling salted water until tender, but still with a bite, around 20 minutes. Drain and set aside.
Preheat oven to 220C.
Toss pumpkin cubes with 1 tablespoon of olive oil, spices and salt. Place pumpkin on a baking tray in a single layer and roast until tender, about 20 minutes. Turn over halfway. Set aside.
Mix two tablespoons of olive oil with lemon juice.
Transfer lentils to a serving bowl. Stir in the lemon dressing. Add pumpkin cubes and arugula leaves. Sprinkle with feta cheese. Ready to serve.
Pumpkin Biscuits with Sage
Ingredients
Instructions
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![Picture](/uploads/3/9/1/6/3916068/served.jpg?250)
Pumpkin, Spinach, and Walnut Spaghetti
* I found this recipe a little lacking in flavor and a little dry. Next time, I might add pasta water and some grated cheese.
INGREDIENTS
Chocolate Pumpkin Tart with Gingersnap Crust
(courtesy completelydelicious.com)
Makes one 9 inch tart
For the crust:
* I found this recipe a little lacking in flavor and a little dry. Next time, I might add pasta water and some grated cheese.
INGREDIENTS
- 200 g spaghetti
- 3 tbsp / 45 ml olive oil
- 2-3 garlic cloves, finely diced
- 2 cups of cubed butternut squash / pumpkin*
- about 100 g spinach
- ½-1 tsp chilli flakes
- ½ lemon, zest and juice
- salt and pepper, to taste
- 30 g walnuts, finely chopped
- Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
- Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
- Cook spaghetti for a minute shorter than you would normally.
- Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
- Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
- Serve immediately with chopped walnuts and lemon zest on top.
Chocolate Pumpkin Tart with Gingersnap Crust
(courtesy completelydelicious.com)
Makes one 9 inch tart
For the crust:
- 1¼ cup (205 grams, about 20-22 cookies) gingersnaps
- ⅓ cup (75 grams) unsalted butter, melted
- ¼ cup (50 grams) sugar
- 1 15 ounce can (425 grams) pumpkin puree
- ¾ cup (160 grams) brown sugar
- 1¼ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Zest of 1 orange
- 4 large eggs
- 1½ cups (355 ml) heavy whipping cream
- 4 ounce (113 grams) bittersweet or dark chocolate, chopped or use chips
- 5 tablespoons (71 grams) unsalted butter, cubed
- 1 tablespoon light corn syrup (agave works too)
- Roasted unsalted pepitas (pumpkin seed kernels), for garnish (optional)
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a food processor, pulse the gingersnaps until crushed. Add the melted butter and sugar and pulse until combined. Alternately, crush the gingersnaps with your preferred method and combine with butter and sugar in a bowl. Press into a buttered tart or pie pan. Place on prepared sheet pan.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand mixer, combine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt and orange zest. Add the eggs one at a time, mixing after each. With the mixer on low, slowly add the heavy whipping cream. Mix until combined.
- Pour filling into the prepared crust. Bake until edges are set and a knife inserted into the center comes out clean, 45-55 minutes. If crust browns too quickly while baking, cover with foil. Let tart cool completely.
- To make the ganache, place the chocolate, butter and corn syrup in a bowl set over a saucepan of simmering water. Stir until melted and smooth. Remove from heat and pour onto the cooled pumpkin filling. Lift the tart and swirl it around until the ganache completely covers the filling. Sprinkle with pepitas and chill for 30 minutes to set the chocolate before serving.