Pumpkin Rosemary Soup

Pumpkin is a versatile, healthy vegetable that provides immune boosting nutrition. It can be added to muffins, soups, stews, and served as a side dish. It tends to be bland and needs lots of good spices to bring out its flavor.

So, with all the nutritional benefits, its worth giving pumpkin a try. Use small variety types of pumpkin for a sweeter flavor.

Fresh pumpkin can be cooked the same as any winter squash. For best results it should be baked or steamed.

To Steam: Cut pumpkin in half then remove seeds and pulp. Cut into quarters and peel. Place in steamer over boiling water, cover and steam for about 45 minutes until soft. Mash or puree in a food processor.

To Bake: Cut pumpkin in half. Remove seeds and pulp. Place halves face down on baking sheet for about an hour. Scrape from shell and mash.

4 cups peeled small cubes of pumpkin ( or try butternut squash for a sweeter flavor)

Pumpkin can be baked just like any winter squash. However, it can be bland, so use lots of spices.

Try a pumpkin variety called sugar pumpkin which is smaller and has a slightly sweeter taste.

slice top off of pumpkin. Clean out seeds and slice pumpkin into 6-8 wedges; pierce wedges with fork and lay in a row greased baking pan

Mix together 1cup orange juice, 1/2 cup apple juice or apple cider, and 1 jar of all natural unsweetened preserves ( orange marmalade or cranberry chutney from Trader Joes )

Mix together the liquids, dried fruit and spices. Pour mixture over the pumpkin wedges

3/4 cups of pumpkin puree
1/4 -1/2 cup dried cranberries or raisins (or any dried fruit or chopped nuts)
2 and 1/4 cups quick cooking rolled oats and 2 tablespoons cornstarch
1/3 cup light olive oil
1 tsp. cinnamon,1 tsp ground ginger, 1/2 teaspoon allspice
1/4 cup maple syrup ( Grade B)

By Hand: Mix pumpkin puree, oats, dried cranberries, chopped nuts or chocolate chips ( if desired), oil , honey and cinnamon or pumpkin pie spice. Mix well and allow to sit for 15 minutes. Drop by teaspoonfuls onto
ungreased cookie sheet. Bake for 15-20 minutes. These are very tasty..

4 cups pumpkin puree or cooked and mashed fresh pumpkin ( or butternut squash or carrots )

1 tsp. cinnamon, 1/8 tsp. allspice, 1/8 tsp ground ginger or cumin ( optional) , salt and pepper to taste

Pumpkin Peanut Soup

INGREDIENTS

1 large yellow onion, chopped
1 large Granny Smith apple , grated
2 cups mashed pumpkin
1/2 cup natural peanut butter
1 teaspoon sea salt
1 teaspoon cayenne and 3 teaspoons of curry powder
1/4 cup coarsely chopped peanuts or cilantro for topping

PREPARATION:

Slowly sauté onion in olive oil until tender. Stir in grated apple and cover and cook for 3 minutes. Stir in seasoning and pumpkin and cook another minute. Blend peanut butter with 2 cups of water and add to mixture. Cover and simmer 15 minutes. Puree in blender if desired. Return to pan and add 1 cup water. Heat and serve.

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Pumpkin Pie

Ingredients:

2 eggs, beaten

2 cups steamed mashed pumpkin, pureed in blender ( or 1 can pumpkin puree)

1/4 cup maple syrup ( Grade B is best)

1/2 cup vanilla rice milk ( or vanilla soy milk)

1/3 cup low fat half and half

1 tsp ground cinnamon

2 tsp corn starch

1/2 teaspoon ground ginger

1/4 tsp pumpkin pie spice

Topping:

1/4 cup crystallized ginger, chopped small

1/4 cup pecans, chopped small

Directions:

Bake a pre-made pie crust of choice until almost cooked.

Mix together dry ingredients. In a separate bowl mix together wet ingredients. Slowly beat dry ingredients into wet until well blended. Pour into pie crust.

Bake for 45 minutes at 350 degrees. Allow to cool on rack.

Mix chopped crystallized ginger and chopped pecans. Sprinkle a 1/2 tsp over top of pie with a dollop of whipped cream when serving.