In mid-November I drove over to Half Moon Bay, California, pumpkin
capitol of the world, and was saddened to see so many pumpkins
languishing in the fields post-Halloween. The majority of American
consumers seem to think that this thick-fleshed squash is good only as
an October porch decoration, carved and candled to light the way for
trick-or-treaters, but it is so much more than that. And their loss is
my gain, as I was able to pick up pumpkins for a mere $1/apiece at my
favorite farm stand.
While canned pumpkin is available year round,
fresh pumpkins are a seasonal item in the United States, available from
September through November, and occasionally longer depending upon the
climate in which it is grown. Typical pumpkins are 6 to 10 pounds, with
the largest pumpkin on record weighing in at 1,689 pounds at a
competition in 2007. Contrary to popular belief, pumpkins come in a
variety of colors: the predictable orange, as well as red, green,
yellow, white and variegated. Some types are sweeter and best used in
pies and baked goods, while others are perfect for soups, stews, and
curries.
Fresh pumpkin is easier to prepare than you might
think, and I spend one day each year cooking pumpkin that I puree and
put in my freezer for year-round use. I buy small to medium pumpkins,
cut them into quarters, deseed (an ice cream scoop works great), and put
into a 9x13" baking dish or a roasting pan. I fill with about 1 inch of
water and bake at 350 degrees until tender. I let the pumpkins cool and
then scrape the flesh from the rind. I either mash by hand or puree in
blender or food processor. I do this in batches and freeze in 1 and
2-cup increments in Ziploc bags or plastic containers. It's perfect to
do on a cold day, as the oven has to be on for several hours to cook all
the pumpkins. Keeps the house nice and cozy.
In addition to
being delicious just about any way they are prepared, pumpkins are full
of potassium, vitamin A, and fiber. With only 80 calories per cup of
cooked pumpkin, there is no cholesterol, and less than one gram of fat.
Of course, it’s the preparation that adds the calories.
My
first exposure to pumpkin, other than in pies or bread, was at a cooking
course in Thailand, where we stewed pumpkin in coconut milk for a
simple dessert, also known as Fug Tong Gang Buad. While this might not
appeal to everyone, it is a tasty, not-too-sweet dish that perfectly
complements the spicy curries and peppers of the Thai cuisine. Lately, I
have been perfecting a recipe for a healthy pumpkin bread, using less
sugar and fat than most. It makes 3 loaves, which freeze well. You can
use either canned or fresh pumpkin in this recipe, as well as add in
chopped nuts, raisins, or chopped crystallized ginger for added texture
and flavor component. Prep time is minimal and the fragrance throughout
your house can't be bought in any candle or Glade package.
Pumpkin Bread
Yield 3 loaves
15-ounce can pumpkin puree (or 2 cups fresh)
4 eggs
½ cup vegetable oil
½ cup unsweetened applesauce
2/3 cup water
1 cup white sugar
1 cup brown sugar
1/3 cup molasses
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional ingredients: chopped walnuts or pecans, raisins or currants, chopped crystallized ginger
Preheat oven to 350 degrees. Grease and flour three 7x3" loaf pans. In
large bowl, mix together pumpkin puree, eggs, oil, water, sugars and
molasses until well blended. In separate bowl, mix together all dry
ingredients and spices. Stir the dry ingredients into the pumpkin
mixture just until blended. Pour into prepared pans. Bake for 50-60
minutes, until toothpick inserted in center comes out clean.
And if you are looking for a simple and quick way to serve pumpkin this
Thanksgiving, I might suggest Pumpkin Soup as a first course. This
recipe is one that appears on the Thanksgiving menu every year at my
sister-in-law's home. It can be made a day ahead and chilled until you
are ready to use. The soup takes less than 30 minutes to make and is a
simple start to your holiday meal.
Brandied Pumpkin Soup
1 small pumpkin (2 ½ to 3 pounds) or 2 1/2 cups canned pumpkin
2 tablespoons butter
½ cup finely chopped onion
¼ teaspoon ginger
1/4 teaspoon nutmeg
¼ to ½ teaspoon curry powder
3 ½ cups low-sodium chicken broth
1 cup fat-free half and half
2 tablespoons brandy
Salt and white pepper
Garnish: minced chives
If using fresh pumpkin, prepare as directed above. Melt butter in a
large deep saucepan/soup pot. Add onion and cook, stirring occasionally,
until transparent. Stir in spices, then chicken broth. Bring to boil.
Blend in pumpkin and half and half, stirring well. Reduce heat and cook
until soup is thoroughly heated, stirring occasionally. Add brandy,
then salt and pepper to taste.
And just in case you want to make the best pumpkin pie ever.Source:health news
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