Pioneer Pumpkin Recipes

If I could pick only one food that epitomizes Fall, it would have to be pumpkin. It is one of those amazing foodstuffs that is equally delicious served savory or sweet. It’s no wonder that pumpkin was the veggie (although technically a fruit) that staved off starvation for the pilgrims, their first few months in the NewLand – it’s packed with life sustaining nutrition. Not only is it brimming with vitamin C, beta carotene, potassium, calcium and fiber, but it’s yummier than all get out. How can you lose? If I now shared that it was also low in fat, I’d bet you’d be grabbing your keys and heading for the market. Have a safe trip!

The key to making pumpkin more scrumptious is to remember that it can handle a lot of spice. In and of itself, it can be rather bland; however, paired with bold seasonings, you can do no wrong. For desserts, pastries & breads (including pancakes and waffles) think ginger, cinnamon, allspice, nutmeg, and clove. For savory dishes try using cayenne pepper, curry, and cumin along with your basic garlic and onion.

Spiced Pumpkin Seeds

Pumpkin seeds

Olive oil or butter

Salt and spices

1. Scoop the seeds out of a large pumpkin.

2. Rinse with water until almost pulp free (a little pulp adds flavor.)

3. For every 2 ¼ cups of seeds, you need 1 tablespoon of melted butter or olive oil and seasoning salt to taste. I like to use garlic salt or sea salt and cayenne pepper. But you can use anything that floats your boat. Toss seeds in butter and seasoning.

4. Bake in a preheated 300 degree oven for 45 minutes, stirring occasionally until golden brown.



Curry Pumpkin Soup


2 tablespoons of butter

8-oz. of fresh sliced mushrooms

½ cup chopped onion

2 tablespoons of all-purpose flour

1 tablespoon curry powder

3 cups chicken broth

2 cups canned pumpkin

1 tablespoon honey

¾ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon white pepper

1 (12-oz.) can evaporated milk

Garnish: chopped chives and sour cream

1. Melt butter in a large saucepan. Sautee mushrooms and onion until tender, stirring often.

2. Stir in flour and curry powder.

3.  Gradually add chicken broth. Stir constantly over medium heat until mixture becomes thickened.

4. Stir in pumpkin, honey, salt, nutmeg, and pepper. Reduce heat to low and simmer for ten minutes, stirring occasionally.

5. Add milk, stirring constantly until mixture is heated through.

6. Garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives


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