PUMPKIN SOUP, PUMPKIN MUFFINS, AND PUMPKIN BREAD PUDDING: A PUMPKIN PALOOZA

Saturday, October 24, 2009

October marks the beginning of Fall and its bountiful harvest. With its bright orange color, the pumpkin is Fall’s Master of Ceremonies. There is so much excitement over the pumpkin that there are even festivals to celebrate it. There are contests to see who can grow the largest pumpkin (winners are usually over 1100 pounds!), and who can throw one the farthest (they use air cannons and catapults – sounds like something from Monty Python). Pumpkin carving is also a highlight, but we all know that you don’t have to be at a pumpkin festival to enjoy that. Everyone does it. Where the pumpkin is the symbol of Fall, the Jack-o-lantern is Halloween, and you must have one to scare all of the witches and goblins that come to the door for a trick or treat.

Pumpkins are everywhere around town. There are pumpkin patches on every corner. The grocery stores are overflowing with them. I wonder, do people actually eat that many pumpkins or are they all just for decoration? The answer, probably, is both.

The pumpkin, like other squash, is sweet. We mostly think of it in pies and sweet breads. Thanksgiving wouldn’t be the same without the pumpkin pie. In fact, the mixture of pumpkin, cinnamon, allspice, and ginger is what Thanksgiving tastes like. But, the pumpkin’s unique flavor also lends itself to savory dishes, especially rich and creamy ones.

Below are three recipes for you to consider. Try them all. Put a new twist on Thanksgiving by making this easy as pie pumpkin bread pudding. Bake these wholesome pumpkin muffins and put them into lunch boxes or serve them for breakfast with some fruit. Make some rich and creamy pumpkin soup: it is a pumpkin revelation. Who knew?

PUMPKIN SOUP
adapted from Ducase Made Simple by Sophie by Alain Ducasse and Sophie Dudemaine

Only the French whose mantra is “the richer, the better” can turn the humble pumpkin into something exquisite. When I came upon this recipe, I noted its famous French creators, but I still wondered just how good a savory pumpkin dish could be. I am a fan of squash soups, but pumpkin? It’s just so, pumpkiny – best suited for sweet dishes like muffins, pudding, pie, or even ice cream. I never dreamed you take a pumpkin and make it taste like this.

Note: “Exquisite” does not always translate well to the immature palate (young children and picky eaters). While I enjoyed every last drop, my littlest one scrunched up his face, pursed his lips, and said the illegal word, “Yuck”. That is okay, because everyone else liked it, and he had a tiny taste.

Note: This recipe uses fresh sugar pumpkin. It’s work to peel, but I don’t think you will get the same result using canned.

Note: This recipe calls for one pound of pumpkin. Most sugar pumpkins are bigger than one pound. Start by chopping half the pumpkin and weigh how much you have, it should be close to one pound.

Tip: Put your pumpkin in the microwave and cook on HIGH for 2-3 minutes. This will soften the shell enough to cut.

2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 leek, white part only, thinly sliced
1lb sugar pumpkin, peeled, seeded, and cut into small cubes
6 cups chicken broth
3/4 cup ricotta cheese
5 oz bacon, finely chopped
1/2 cup heavy cream
sea salt and freshly ground black pepper to taste

1. SAUTE: In a medium stock pot, heat olive oil on MEDIUM heat. Add onion and leek and cook until soft, about 5 minutes. Stir in pumpkin and saute about 5 minutes more. Add chicken broth and bring to a boil over HIGH heat. Reduce heat to LOW and simmer 45 minutes, stirring occasionally.

2. FINISH SOUP: While soup is simmering, heat a medium skillet over HIGH heat. Add bacon and cook until browned and crisp. Drain on a paper towel and set aside. In a mixing bowl, whip the cream with a pinch of salt until stiff peaks form. When soup is done, remove from heat, add ricotta cheese, and stir to combine. Use an immersion blender to puree the soup in the stock pot until smooth. Season to taste with salt and pepper.

3. SERVE: To serve, ladle the soup into bowls and garnish each serving with diced bacon and a spoonful of whipped cream.

PUMPKIN MUFFINS
Makes 24

I’ve been baking these muffins since my oldest was a baby beginning on solid foods. Made with whole grains, sweetened with apple juice, and fortified with protein from extra egg whites, they are as nourishing as they are delicious. Pumpkin is a squash which gets high grades as a good source of fiber and vitamin A. These muffins also contain flax seeds, a good source of antioxidants and Omega 3 fatty acids. Serve these for breakfast, put them in sack lunches, or serve them as snacks.

cooking spray
1 (12oz) can apple juice concentrate
¼ cup vegetable oil
2 eggs
4 egg whites
1 (15 oz) can, unsweetened, solid-packed pumpkin
1 ¼ cup raisins
¾ cup flour
¾ cup whole wheat flour
½ cup wheat germ
2 Tbsp ground flaxseed meal
4 ½ tsps baking powder
2 tsp ground cinnamon
¼ cup pumpkin seeds (optional)

1. PREP WORK: Preheat oven to 400°. Line 12 muffin cups with paper liners or grease with baking spray.

2. BLEND INGREDIENTS: In a blender or food processor, combine apple juice concentrate, oil, eggs, egg whites, pumpkin, and raisins until raisins are chopped. In a large mixing bowl, combine flour, wheat germ, flax seed, baking powder, and cinnamon. Gradually add the pumpkin mixture and blend just until moist.

3. BAKE: Pour the batter into prepared muffin tins, filling each cup about 2/3 full. Sprinkle tops with pumpkin seeds (optional). Bake 15-20 minutes. For mini muffins, bake 8-10 minutes.

PUMPKIN BREAD PUDDING
from Peace Meals, a cookbook by the Junior League of Houston, Inc.

I vote this the best pumpkin dessert ever. How nice that it is also easy. Bread pudding is simply chunks of bread soaked and then baked in a pudding batter. Flavored with allspice, cinnamon, and ginger, this pumpkin bread pudding tastes like the Holidays. You take good bread and toast it. Then, you cover it with this delicious concoction of heavy cream, eggs, pumpkin, and spice. The bread soaks up the sweet custard batter and bakes into an orange pudding dotted with the chunks of toasted bread. Eating it is pure Thanksgiving.

Note: This can also be cut into squares and served like bar cookies. This is perfect for a buffet luncheon or tea…..or even a humble lunchbox.

1 loaf brioche, challah, or cinnamon bread, cubed
4 eggs
4 cups (1 quart) heavy whipping cream
2 cups sugar
3 cups canned pumpkin puree
1 1/2 tsp cinnamon
1 1/2 tsp ground allspice
1 1/2 tsp ground ginger
1/4 tsp salt
Topping: Whipped cream + sprinkled cinnamon

1. PREP PAN AND TOAST BREAD: Preheat oven to 350. LIghtly butter a 9 x 13-inch baking dish. Spread bread cubes out evenly on a baking sheet and put in the oven to toast until golden brown. Watch bread closely so it doesn’t burn.

2. ADD THE REST AND BAKE: In a large mixing bowl, combine eggs, cream, sugar, pumpkin, cinnamon, allspice, ginger, and salt. Add bread cubes. Gently stir the cubes so that they are able to absorb the batter, but be careful not to tear them apart. When the bread is saturated, pour the mixture into the baking dish. Cover dish with foil and bake 20 minutes. Uncover and continue to bake until the top is browned, 10-15 more minutes. To serve, top with fresh whipped cream sprinkled with cinnamon.
Note: the consistency will be soft like pudding.

To make pumpkin bread pudding bars, just bake until solid, about 1 hour. Let it cool in the pan, and then slice into bars. You can also freeze them for up to a week and then slice them. This is a wonderful dessert to serve during the Holidays at a buffet luncheon alongside a plate of brownies.

Peace and love from my kitchen to yours,
Waverly