Many possibilities with pumpkinBy SEETA PERSAD Wednesday, November 18 2009
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Pumpkin can be used in a variety of dishes, from sweet to savoury....
IT IS so easy to make pumpkin a part of your regular menu. It is always in season in TT and is reasonably priced at markets and vegetable stalls throughout the country.
In addition to being nutritious and tasty, pumpkin is also versatile and can be used in a variety of dishes, from sweet to savoury.
Pumpkin is rich in carotenoids, which is known for keeping the immune system strong and healthy. Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent which helps prevent the build up of cholesterol on the arterial walls, thus reducing chances of strokes.
Because it is rich in alpha-carotene, this yellow vegetable is believed to slow the process of aging and also prevent cataract formation. It is known to reduce the risk of macular degeneration, a serious eye problem that usually results in blindness.
The high amount of fibre, present in a pumpkin is good for the bowel health of an individual.
Being loaded with potassium, it is associated with lowering the risk of hypertension.
Pumpkin Pie
2 lbs pumpkin diced and blended
2 Tablespoons butter, melted
2 eggs
1 1/4 cups half and half
1 teaspoon pure vanilla extract
2/3 cup brown sugar
1/8 teaspoon salt
1 1/4 teaspoon cinnamon
½ teaspoon ground nutmeg
1/4 teaspoon ground cloves
½ teaspoon ground ginger
9 inch pie crust (from scratch or Pillsbury)
Preheat oven to 425F. Place pumpkin in a bowl, add 2 tablespoons melted butter and stir well.
In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
Pour into pie shell and place in centre oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm. Cool and serve with whipped cream.
Pumpkin Soup
6 cups vegetable stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Pumpkin Pancakes
2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 3/4 cups milk
11/2 lbs of pumpkin diced
1 large egg
2 tablespoons vegetable oil
Combine flour, brown sugar, baking powder and salt in large bowl. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.
Pumpkin Souffle
Cooking spray or butter
Sugar for dusting
6 eggs, separated
3/4 teaspoon cream of tartar
½ cup sugar
2 lbs of pumpkin diced and blended
½ teaspoon each of these spices - cinnamon,
ginger and nutmeg
Crushed ginger snaps, optional
In large bowl, using an electric mixer, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside.
Beat egg yolks until thick and lemon-coloured. Thoroughly fold in pumpkin and spices. Gently fold yolk mixture into beaten whites. Spoon into prepared ramekins.
Place cups in baking pan. Fill pan with very hot water to within ½ inch of top of dishes.
Bake in preheated 375 F oven until puffy and delicately browned, about 15 to 20 minutes.
