In October, leaves change into beautiful rich colors of yellow, orange and even magenta, depending on where you live. There are also numerous festivities, special events and cultural celebrations all over the United States and abroad. Included in those festivities and celebrations are varieties of food. One food in particular is used in main dishes and desserts — pumpkin. What is a fall celebration or special event without the delicious slice of pumpkin pie, pumpkin bread or spicy Jamaican pumpkin soup? Here are a few recipes to put the pumpkin in your dishes.
Pumpkin Bread (courtesy of the Food Network):
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly bean
- 16 ounces canned unsweetened pumpkin
- 3 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2/3 cup water
Preheat oven to 350 degrees. Butter and flour 2 9–by–5 loaf pans. Stir together sugar and oil and then stir in the eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating between the two. Divide batter between two loaf pans. Bake the pumpkin bread for 30 to 40 minutes or until cooked. Let stand 10 minutes and then remove from pans to cool.
Pumpkin Pie (courtesy of joyofbaking.com):
- 3 large eggs
- 1 15 ounce can of pure pumpkin
- 1/2 cup heavy whipping cream
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 pre-made pie dough
Take the pie dough and press it into a 9–inch pie pan. You can pinch and crimp the edges for a pretty pattern. In a large bowl, lightly whisk the eggs and then add the remaining ingredients and stir to combine. Pour the mixture into the pie pan. Bake the pie for about 45–55 minutes, or until the filling is set and the crust has browned (the center will still look wet). A knife inserted about 1 inch from side of pan will come out almost clean. Place the baked pie on a wire rack to cool.
Spicy Jamaican Pumpkin Soup (courtesy of the Food Network):
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large shallots, chopped
- 2 green onions, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/8 teaspoon ground allspice
- Fresh scotch bon-net chile or chipotle chile
- 4 cups chicken stock
- Salt and freshly cracked black pepper to taste
- 1 pound Caribbean pumpkin (about 4 cups chopped) or butternut squash
- Juice of ½ lime
- 1/2 cup coconut milk, optional
In a large pot, heat butter and olive oil on medium high. Add shallots, green onions, carrot, celery and garlic and sauté until soft and just golden. Add remaining ingredients, except lime and cream. Bring to a boil. Cover and reduce heat to low. Simmer, covered for about 45 minutes or until pumpkin is tender. Season the soup with salt and pepper. With a hand blender, puree until smooth. Return to medium heat, and bring to boil. Add the lime and coconut milk, and simmer for a few minutes, just to develop flavor.
Whether you’re enjoying a delicious slice of pumpkin pie, sharing a loaf of pumpkin bread, or jazzing up your taste buds with a bowl of warm Spicy Jamaican Pumpkin Soup, enjoy October with great food, fun festivities and tasty pumpkin delights.
