What I like best about pumpkins is how versatile they are. Like most winter squash, it is nearly impossible to overcook a pumpkin. Because they have a mild flavor, the seasonings you use determine the taste of your dish.
Pumpkins can be found in recipes for main dishes, side dishes, desserts, beverages and more. You can serve them steamed, roasted, boiled, sautéed, baked, stuffed and added to numerous sauces, soups and more. I’ve got more than 300 recipes I’m testing for A Passion for Pumpkins.
Most people associate pumpkins with Thanksgiving pumpkin pie, but I have to admit my favorite pumpkin recipes are savory, not sweet. One of the recipes that will be featured in the A Passion for Pumpkins is a curried lentil dish with chunks of pumpkin in it. Another is a curried pumpkin soup that is the perfect accompaniment to a sandwich on a cold, winter day.
Want a little extra fiber in your diet? Add pumpkin! This may sound strange, but I’ve been giving my dog a tablespoon of pumpkin with each meal and she no longer suffers from constipation!
I made a really good stew this weekend that I think would be great with pumpkin chunks. In a slow cooker, I combined one can of low fat condensed cream of chicken soup, one packet of onion soup mix and two and a half cans (from the cream of chicken soup) water. I mixed it up then tossed in some frozen chicken thighs and some sweet potato. I let it cook on low for 8-10 hours. And boy was it ever good! Next time, I’ll try it with pumpkin. Mmmmmm, yum.