Comments on: Happy Leftover Pumpkin Season!

By: Roslee Orndorff

Roslee Orndorff — Tue, 18 Oct 2011 15:55:09 +0000

My most recent adventures in using pumpkin puree were as follows. Pumpkin Chile…found the recipe via your 100 ways article. I used double the pumpkin and less broth, heavy use on the chile powder and cumin, then topped it off with 2 cups drained/thawed mild green chiles that were grown here in New Mexico. Very rich and thick and it is definitely a “keeper” recipe! Then I tried pumpkin chicken enchiladas…yum! The pumpkin puree was the main ingredient in the sauce. Next up: pumpkin cornbread!

By: Holiday Fun: 100 Ways to Cook a Pumpkin | Here's Life NYC 2010 Dine In Campaign

Tue, 26 Oct 2010 15:30:25 +0000

[...] enjoy your family and friends. Consider Dining In this weekend and whipping up Pumpkin Pancakes, Curry Pumpkin Soup, Roasted Pumpkin Quiche —the choices are endless. Just click on the image below for all the [...]

By: T Minus Ten: Out Best Thanksgiving Sides Recipes | Endless Simmer - A Food Blog

Mon, 16 Nov 2009 17:11:59 +0000

[...] – Curry Pumpkin Soup [...]

By: dad gansie

dad gansie — Thu, 05 Nov 2009 05:16:41 +0000

Sounds all interesting. I’ll figure out what to make
with he several cans if pumpkin. I’m sure one
will be the basic pie. I often add choc chips
and slices if banana

By: Breda

Breda — Wed, 04 Nov 2009 12:01:51 +0000

Someone brought a baked pumpkin to a potluck dinner I hosted. Basically carve off the top but keep it as a lid and I’m not too sure on quantities/timings but cinnamon, brown sugar and almonds were thrown into the pumpkin and pop the pumpkin into the oven with the lid on for a “long” time and then scoop out the pumpkin and serve as a sweet side…….it was really good!

Rocket, basil goats cheese and pumpkin pizza was on every single menu in Australia……so along with avocadoes pumpkins were served in every single salad. Basic vegetable soup was always pumpkin based aswell all year round!

By: Harmony

Harmony — Tue, 03 Nov 2009 15:04:18 +0000

I have almost the exact same pumpkin cookie recipe, with an extra half cup of both flour and sugar, and no chocolate chips. I’ve always used softened butter to make them and they have always been super soft and delicious. Sometimes I make a cream cheese glaze to go on top but they fly off the plate even plain. A family favorite.

By: David S. Cargo

David S. Cargo — Tue, 03 Nov 2009 02:32:02 +0000

I track information on community ovens. I would like to know more about the community oven mentioned here. Could you have your friend Mike contact me? Thanks.

By: gansie

gansie — Tue, 03 Nov 2009 00:44:05 +0000

pumpkin pie dip – details!
and what was the vehicle of choice?

By: girliefriend

girliefriend — Tue, 03 Nov 2009 00:25:29 +0000

My friend lynny makes this outstanding pumpkin soup. Excellent as a meal.

1 can of pure pumpkin… NOT the pie filling
1 quart of chicken broth
3 links of turkey sausage.. i use spicy
2 split chicken breasts.. baked
3-4 oz cream cheese
1 splash of light cream
1 tablespoon curry powder
1 tablespoon ground sage
1 tablespoon ground thyme
these spices are to taste.. i usually use a little more than a tablespoon

cook the sausage.. smooshin it as it cooks.. so its in little pieces.. i take the skins off before i cook it… then add the pumpkin and the spices…. and stir well…. add the chicken broth.. stir well… and simmer for 30 mins…. add the diced chicken breast… and the cream cheese… let the cream cheese melt…there might be some little white floaters.. this is ok.. its just cream cheese…. add the cream just before serving….

Enjoy!

By: Adam

Adam — Mon, 02 Nov 2009 20:16:31 +0000

A friend of mine made pumpkin pie dip for a dessert at a party once, and I fell in love with it. I’ve since made it for relatives who hate pumpkins, but go crazy for it as well.