Ingredients
500g sweet potatoes (or kumera)
500g pumpkin (Jap or butternut.)
1L vegetable stock
1/4 cup of chopped continental/Italian/flat-leafed parsley
1 med brown onion, finely diced
50g butter
250ml cream (I used light thickened cream)
Remove the skin and cut up kumera and pumpkin roughly into smaller pieces. Place them, onions, butter, parsley and stock in a big saucepan. Bring it to the boil, lower the heat and simmer for about 20 mins until the pumpkin and kumera are soft.
Cool the soup for 10 mins. Puree the soup. Now if you like you soup thick but would like to omit the cream, you could at this stage. Otherwise, add cream for a creamier texture and return the soup to the stove. Bring it to a slight gentle boil.
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Friday, December 4, 2009
Friday, November 6, 2009
Pumpkin Face Mask
Here's a great natural face mask. Give it a try and enjoy the nice clean feeling it brings. Plus, if you enjoy the smell of pumpkin you'll love this!!
Mix up a mask of your own by combining:
? Two tablespoons cooked (or canned) pumpkin
? One-half teaspoon organic honey
? A dash of organic milk or soy milk
? Optional: one-half teaspoon of brown sugar for extra exfoliation
Slather it on and allow to dry completely before rinsing off. Clean, open pores will put a smile on your face and allow you to follow up with your favorite natural moisturizer, promising ultra hydration that?s perfect for fall?s blustery winds.
Mix up a mask of your own by combining:
? Two tablespoons cooked (or canned) pumpkin
? One-half teaspoon organic honey
? A dash of organic milk or soy milk
? Optional: one-half teaspoon of brown sugar for extra exfoliation
Slather it on and allow to dry completely before rinsing off. Clean, open pores will put a smile on your face and allow you to follow up with your favorite natural moisturizer, promising ultra hydration that?s perfect for fall?s blustery winds.
Wednesday, November 4, 2009
Pumpkin Pie Yogurt
Serves 1
* 1 6oz container Greek vanilla yogurt
* 1/4 cup canned pumpkin or roasted pumpkin pulp*
* ? teaspoon sugar
* 1 honey graham cracker, crumbled
* 2 teaspoons chocolate chips
* 2 teaspoons pumpkin seeds
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin pulp, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork.
Fill a small bowl with yogurt and sprinkle with 3/4 of the graham cracker.
Mix pumpkin with sugar and add to yogurt.
Garnish with remaining 1/4 crushed graham cracker, chocolate chips and pumpkin seeds.
* 1 6oz container Greek vanilla yogurt
* 1/4 cup canned pumpkin or roasted pumpkin pulp*
* ? teaspoon sugar
* 1 honey graham cracker, crumbled
* 2 teaspoons chocolate chips
* 2 teaspoons pumpkin seeds
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin pulp, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork.
Fill a small bowl with yogurt and sprinkle with 3/4 of the graham cracker.
Mix pumpkin with sugar and add to yogurt.
Garnish with remaining 1/4 crushed graham cracker, chocolate chips and pumpkin seeds.
Ravioli with Pumpkin Seed Pesto
Serves 8
For the pumpkin-sweet potato ravioli
* 1 cup canned pumpkin puree or roasted pumpkin puree*
* 1 cup sweet potato, cooked and mashed
* pinch nutmeg
* dash of salt
* 1/4 teaspoon pepper
* 72 wonton wrappers**
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
**available in the refrigerated food or specialty food sections of most grocery stores.
For the pumpkin seed pesto
* 1/2 cup hulled green pumpkin seeds
* 1 1/2 cups fresh parsley
* 1 small clove garlic
* 1/2 cup extra-virgin olive oil
* 1/2 cup parmesan, grated
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cinnamon
* salt, to taste
To assemble the ravioli:
In a large bowl, combine pumpkin puree, mashed sweet potato, nutmeg, salt and pepper. Stir to combine.
Place about 6 wonton wrappers on your lightly floured work surface. Mound 1 tablespoon filling in the center and wet the edges of the wrappers with a little water. Place a second wrapper over the first, pressing down around the filling to expel any air. Seal the edges and trim the excess dough around the filling with a sharp knife or a decorative cookie cutter. Transfer the ravioli to a dry towel.
Repeat the process with the remaining wontons. Turn over the resting ravioli occasionally to let them dry slightly.
Bring a large pot of salted water to a gentle boil over medium heat. Do not let the water boil vigorously.
Cook the ravioli in batches of 8 to 12 for about 2 minutes, or until they rise to the surface and are tender. Transfer the cooked ravioli to a dishcloth, cover and keep warm while you make the sauce.
To prepare the pesto:
Preheat oven to 350 degrees.
Spread pumpkin seeds on a rimmed baking sheet and toast in oven for 5 minutes. Let cool.
Combine seeds, parsley and garlic in a food processor and process until finely chopped.
With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary.
Scrape mixture into a bowl and stir in the parmesan cheese, cayenne and cinnamon. Season with salt to taste.
To complete the dish:
Drizzle pumpkin-seed pesto on 3-5 raviolis per person. Finish the dish with a sprinkling of grated parmesan cheese, if desired.
For the pumpkin-sweet potato ravioli
* 1 cup canned pumpkin puree or roasted pumpkin puree*
* 1 cup sweet potato, cooked and mashed
* pinch nutmeg
* dash of salt
* 1/4 teaspoon pepper
* 72 wonton wrappers**
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
**available in the refrigerated food or specialty food sections of most grocery stores.
For the pumpkin seed pesto
* 1/2 cup hulled green pumpkin seeds
* 1 1/2 cups fresh parsley
* 1 small clove garlic
* 1/2 cup extra-virgin olive oil
* 1/2 cup parmesan, grated
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cinnamon
* salt, to taste
To assemble the ravioli:
In a large bowl, combine pumpkin puree, mashed sweet potato, nutmeg, salt and pepper. Stir to combine.
Place about 6 wonton wrappers on your lightly floured work surface. Mound 1 tablespoon filling in the center and wet the edges of the wrappers with a little water. Place a second wrapper over the first, pressing down around the filling to expel any air. Seal the edges and trim the excess dough around the filling with a sharp knife or a decorative cookie cutter. Transfer the ravioli to a dry towel.
Repeat the process with the remaining wontons. Turn over the resting ravioli occasionally to let them dry slightly.
Bring a large pot of salted water to a gentle boil over medium heat. Do not let the water boil vigorously.
Cook the ravioli in batches of 8 to 12 for about 2 minutes, or until they rise to the surface and are tender. Transfer the cooked ravioli to a dishcloth, cover and keep warm while you make the sauce.
To prepare the pesto:
Preheat oven to 350 degrees.
Spread pumpkin seeds on a rimmed baking sheet and toast in oven for 5 minutes. Let cool.
Combine seeds, parsley and garlic in a food processor and process until finely chopped.
With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary.
Scrape mixture into a bowl and stir in the parmesan cheese, cayenne and cinnamon. Season with salt to taste.
To complete the dish:
Drizzle pumpkin-seed pesto on 3-5 raviolis per person. Finish the dish with a sprinkling of grated parmesan cheese, if desired.
Curried Pumpkin Lentil Soup
Serves 3
* 1 small onion, sliced
* 2 garlic cloves, minced
* 3 cups vegetable broth
* 1/2 cup red lentils
* 1 cup canned pumpkin puree or roasted pumpkin puree*
* 1 tablespoon curry powder
* 1 teaspoon ground cinnamon
* 1 teaspoon garam masala**
* 1/8 teaspoon cayenne powder, or to taste
* 1-2 apples, cubed or pureed
* salt/pepper to taste
* pomegranate molasses, for garnish***
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
**optional. Garam masala is a spice mix found in the Indian specialty shops or the ethnic food section of most grocery stores.
***optional. Pomegranate molasses is a syrup frequently used in Middle-Eastern cooking, which can be found in the specialty food or ethnic food sections of many grocery stores.
Line a medium pot with a thin layer of water.
Over medium-high heat, add onions and cook 2-3 minutes until translucent.
Add garlic and cook for 3-5 minutes or until water is absorbed.
Add broth, lentils and apple pieces. Bring to a boil. Cover and reduce heat to medium and cook for 7-10 minutes, or until lentils are orange and soft.
Add pumpkin, curry powder, cinnamon, garam masala, cayenne pepper and salt and pepper to taste. Stir to combine.
Reduce heat to low and cook for 5 minutes.
Finish with a drizzle of pomegranate syrup and enjoy!
* 1 small onion, sliced
* 2 garlic cloves, minced
* 3 cups vegetable broth
* 1/2 cup red lentils
* 1 cup canned pumpkin puree or roasted pumpkin puree*
* 1 tablespoon curry powder
* 1 teaspoon ground cinnamon
* 1 teaspoon garam masala**
* 1/8 teaspoon cayenne powder, or to taste
* 1-2 apples, cubed or pureed
* salt/pepper to taste
* pomegranate molasses, for garnish***
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
**optional. Garam masala is a spice mix found in the Indian specialty shops or the ethnic food section of most grocery stores.
***optional. Pomegranate molasses is a syrup frequently used in Middle-Eastern cooking, which can be found in the specialty food or ethnic food sections of many grocery stores.
Line a medium pot with a thin layer of water.
Over medium-high heat, add onions and cook 2-3 minutes until translucent.
Add garlic and cook for 3-5 minutes or until water is absorbed.
Add broth, lentils and apple pieces. Bring to a boil. Cover and reduce heat to medium and cook for 7-10 minutes, or until lentils are orange and soft.
Add pumpkin, curry powder, cinnamon, garam masala, cayenne pepper and salt and pepper to taste. Stir to combine.
Reduce heat to low and cook for 5 minutes.
Finish with a drizzle of pomegranate syrup and enjoy!
Whole Wheat Pumpkin Muffins
Serves 18 (36 mini-muffins)
* 1/2 cup all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon baking powder
* 1 1/2 cups canned pumpkin puree or roasted pumpkin puree*
* 1/3 cup olive oil
* 2 large eggs
* 2 1/2 teaspoon pumpkin pie spice**
* 3/4 cup sugar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
** if you can?t find pre-mixed pumpkin pie spice, cinnamon is a good substitute.
Preheat oven to 350 F. Line mini-muffin pan with muffin cups.
Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth.
Stir together the flours and baking powder.
Add dry ingredients the pumpkin mixture. Mix until just combined.
Pour batter into each muffin cup, so that each cup is about 3/4 full.
Bake for about 18-20 minutes, or until muffins are puffed and golden brown. When muffins are done, a wooden toothpick inserted into the center of the muffin should come out clean.
* 1/2 cup all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon baking powder
* 1 1/2 cups canned pumpkin puree or roasted pumpkin puree*
* 1/3 cup olive oil
* 2 large eggs
* 2 1/2 teaspoon pumpkin pie spice**
* 3/4 cup sugar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
** if you can?t find pre-mixed pumpkin pie spice, cinnamon is a good substitute.
Preheat oven to 350 F. Line mini-muffin pan with muffin cups.
Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth.
Stir together the flours and baking powder.
Add dry ingredients the pumpkin mixture. Mix until just combined.
Pour batter into each muffin cup, so that each cup is about 3/4 full.
Bake for about 18-20 minutes, or until muffins are puffed and golden brown. When muffins are done, a wooden toothpick inserted into the center of the muffin should come out clean.
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