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Pumpkin Recipes


pumpkin recipes

Pumpkin Butter
Yield: 2 cups

1 (16 oz) can solid-pack pumpkin
2/3-cup firmly packed brown sugar
1/4-cup honey
1 teaspoon lemon juice
1/4-teaspoon ground cinnamon
1/8 teaspoon ground cloves

In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally. Refrigerate for several weeks or freeze.


pumpkin recipes

Spicy Pumpkin Seeds
Yield: 2/3 cup

Pumpkin seeds
Olive oil, for drizzling
Essence (recipe below)

Preheat the oven to 350 degrees. Rinse the seeds clean of any pumpkin flesh. In a mixing bowl, toss the seeds with olive oil. Season the seeds with Essence. Place the seeds on a parchment-lined baking sheet and roast until golden brown and crispy, about 15 minutes. Store in an airtight container at room temperature for up to 2 weeks.

Emeril's Essence Creole Seasoning (also known as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1-tablespoon black pepper
1-tablespoon onion powder
1-tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.


pumpkin recipes

Spicy Pumpkin Soup (vegetarian)
Serves 4

1 1/4 lb pumpkin flesh or other golden squash, such as butternut
1 1/4 oz butter
White parts of 3 leeks, chopped
2 teaspoons ground coriander
2 teaspoons chili powder
Large pinch of freshly grated nutmeg
1 pint vegetable stock
Half pint low fat milk

TO GARNISH (optional)
4 tablespoons (light) soured cream
fresh red chili, cut into strips

Cut the pumpkin flesh into 2.5 cm (1 inch) cubes. Melt the butter in a large saucepan over a moderate heat. Add the leeks and cook for about 5 minutes, stirring frequently, until soft and beginning to color. Stir in the pumpkin and spices and cook for 2 minutes. Add the stock to the pan, season and bring to the boil. Lower the heat, cover and simmer for about 35 minutes until the pumpkin is very soft. Puree the soup in batches, using a blender or food processor. Return
to the pan and stir in the milk. Heat gently and adjust the seasoning to taste. Serve hot in bowls, swirled with soured cream and garnished with scattered slivers of chili.


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