Recipe Page: Pumpkins

Roasted Pumpkin Soup

Duration: 60 minutes

A tasty and homey roasted pumpkin soup.

Utensils

  • Baking sheet
  • Large pot
  • Immersion blender or blender

Ingredients

  • 1 small pumpkin (about 2-3 pounds), peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • Olive oil, for roasting
  • Fresh parsley or chives, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced pumpkin on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  4. In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  5. Add the roasted pumpkin to the pot, along with the vegetable broth, ground cumin, ground cinnamon, and ground nutmeg.
  6. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
  7. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
  8. Season the soup with salt and pepper to taste.
  9. Ladle the roasted pumpkin soup into bowls and garnish with chopped fresh parsley or chives if desired. Serve hot.

Pumpkin and Spinach Risotto

Duration: 60 minutes

A tasty and rich risotto.

Utensils

  • Baking sheet
  • Large pot

Ingredients

  • 1 small pumpkin (about 2-3 pounds), peeled, seeded, and diced
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups fresh spinach leaves
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced pumpkin on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  5. Add the Arborio rice to the pot and cook for another 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  6. Gradually add the vegetable broth to the pot, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  7. Stir in the roasted pumpkin and fresh spinach leaves during the last 5 minutes of cooking.
  8. Once the risotto is cooked to al dente and creamy, stir in the grated Parmesan cheese and butter until melted and well combined.
  9. Season with salt and pepper to taste.
  10. Serve the pumpkin and spinach risotto hot, garnished with extra Parmesan cheese if desired.

Spicy Pumpkin and Coconut Curry

Duration: 40 minutes

Tasty, aromatic, and full of complimenting flavours.

Utensils

  • Skillet or wok

Ingredients

  • 1 small pumpkin (about 2-3 pounds), peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. In a large skillet or wok, heat some olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until softened, about 5 minutes.
  2. Stir in the red curry paste and cook for another minute until fragrant.
  3. Add the diced pumpkin to the skillet and toss to coat in the curry mixture.
  4. Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup or agave nectar. Stir to combine.
  5. Bring the mixture to a simmer and cook for 15-20 minutes, or until the pumpkin is tender and the sauce has thickened slightly.
  6. Stir in the lime juice and season with salt and pepper to taste.
  7. Serve the spicy pumpkin and coconut curry hot, garnished with chopped fresh cilantro if desired.