Why, Thanksgiving just wouldn’t be Thanksgiving without the ubiquitous pumpkin pie nor would an autumnal-themed dinner table be without pumpkin soup.
Pumpkins have been used in stews and soups for years, as well as being roasted on their own.
For centuries, this gourd has provided people with both nutrition and elements of fun (as in the carving of Jack O'Lanterns). The pumpkin is loaded with vitamins C and A, as well as being a good source of zinc. Plus, the pumpkin seeds are high in B vitamins and magnesium, and once roasted, make a very tasty low-fat snack or topping.
But it’s time to step away from the traditional recipes and try something new at the table this year. Prepared ahead of time, these recipes also make terrific hostess gifts.
Pumpkin Ole!
Not your average chip and dip recipe, this salsa is a fun and tasty accompiant to grilled meats, fish or atop rice. It is also a colorful dip to serve with blue corn tortilla chips.
Ingredients
- 1 cup of peeled, diced pumpkin
- 2 large tomatoes, cored seeded and chopped (tinned tomatoes are a quick substitute)
- 2 seeded and diced jalapeno peppers
- ½ medium red onion diced
- 1 garlic clove minced
- ½ cup of chopped fresh cilantro
- 2 tablespoons of extra virgin olive oil
- Salt and Pepper to taste
Directions:
Blanch* the diced pumpkin in boiling water for 5 minutes, drain and cool. Meanwhile, dice or chop the other ingredients as indicated above. Combine all the ingredients together and let them sit for an hour at least, or refrigerate overnight. Serve at room temperature.
*Blanching: Placing the vegetables into a pot of boiling water and after the indicated time of boil, submersing the vegetables into an ice bath for a few minutes.
Pumpkin Butter
A harvest spread perfect on toast, pancakes, waffles or even to liven up cottage cheese and plain yogurt. And of course, delicious on top of fresh pumpkin bread!
Ingredients
- 3 cups of cooked, pureed pumpkin meat (or 1 large can of pumpkin puree)
- 1 ¼ cups of light brown sugar
- ½ cup of golden honey
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of apple cider vinegar
- ½ teaspoon of apple or pumpkin pie spice (a mixture of ground cinnamon, nutmeg and cloves)
Directions:
Place all the ingredients into a large sauce pot, mix well and gently bring to a boil. Then simmer on a low to medium heat for 2 hours, covered. Stir occasionally. Then remove the lid and cook for another half-an-hour until thickened to a desired consistency. Allow the pumpkin butter to cool before storing.
Jennifer Buchet - Jennifer Buchet loves to write about anything and everything! I enjoy writing and sharing information about marketing and public relations ...
Join the Conversation