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Leftover Pumpkin

November 1, 2009

Image from eHow

 

It is November first and by now the children should hopefully be coming down off of their sugar highs. Now, what to do with the left over pumpkins and pumpkin parts? Here are a couple ideas that may be intriguing.

 

 

 

Bobby Flay’s Spicy Pumpkin Seeds

Ingredients

3 cups pumpkin seeds

2 tablespoons canola oil

1 1/2 tablespoons ancho chili powder

1 tablespoon kosher salt

1 teaspoon chile de arbol powder

Directions

Preheat oven to 350 degrees F.

Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

Sandra Lee’s Caramelized Pumpkin Seeds

1/2 cup butterscotch caramel sauce

1 cup brown sugar

1 teaspoon cinnamon extract

1/2 teaspoon cayenne pepper

3 cups pumpkin seeds, roasted

1 cup almonds, crushed

Lightly coat baking sheet with cooking spray and set aside.

In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.

Cook’s Notes:

Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.

Gourmet Magazine’s Mini Pumpkin Soup with Blue Cheese and Toasted Pumpkin Seeds

Ingredients

8 mini pumpkins

1 cup thinly sliced onion

1 1/2 tablespoons unsalted butter

1 1/2 cups chicken stock

1 1/2 cups water

2 teaspoons vegetable oil

4 tablespoon blue cheese

Directions

Cut the top 1/4 off 4 pumpkins, reserving the lids. Cut the remaining 4 pumpkins in half. Reserve seeds from 2 pumpkins.

Bake the pumkins, cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes or until they are tender. When they are cool enough to handle, scrape all the pulp out of the halved pumpkins. Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each pumpkin so that it retains its shape.

In a skillet cook the onion in butter over low heat, stirring, until the onion is softened. Add the pumpkin pulp, the chicken stock and the water and simmer the mixture for 20 minutes.

Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper to taste and water to thin the soup if necessary.

Reduce the oven heat to 250 degrees. In a bowl, toss the reserved seeds with the oil and salt to taste and spread them out on an ungreased baking sheet. Bake the seeds in the middle of the oven, stirring occasionally, for 1 hour to 1 1/2 hours or until they are golden and crisp.

Heat the soup and warm the hollowed out pumpkin shells in the oven. Arrange the shells in 4 soup plates, fill each shell with some of the soup and ladle some additional soup around each shell. Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and serve with the lid on top.

Alton Brown’s Pumpkin Bread

Ingredients

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin

1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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One Comment leave one →
  1. Turnbull permalink
    November 2, 2009 6:09 pm

    Good post, Brooke! Good use of video AND commentary and great recipie selections. Well done!

    ~J

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