Pumpkin Recipes

I would like to share with you one of my favorite pumpkin recipes. It's also one of the easiest things to make. It takes a little time for the pumpkin to set, but during that time you don't have to do anything. It's a Turkish dessert called "Kabak Tatlısı", or "Pumpkin Dessert".

For this dessert you need:

1 Pumpkin, removed from the shell and cut into cubes
Sugar
Couple of whole cloves if you want them

To serve:
Clotted or whipped cream
Ground walnuts or pistachios

The ratio of pumpkin to sugar is 2:1. If you have 3 cups of pumpkin, use 1 1/2 cups of sugar. Place the pumpkin into a pot and sprinkle with sugar. Let it sit overnight. It will release water so you don't have to add any when cooking. The next day, add your cloves to the mixture (you can add a cinnamon stick too if you want), and cook everything until the pumpkin is soft, about 30-45 minutes. Let it cool and garnish it with the nuts and serve with cream. It's usually served with kaymak, which is Turkish clotted cream. It's simple and delicious. They also make a quince version here as well.


Pumpkin Seeds

I love pumpkin seeds. Some people crack the outer shell and eat the inner kernel like with sunflower seeds, but I eat the whole thing. I do the same with sunflower seeds! It won't hurt you and you might even get a little extra fiber.

Pumpkin seeds are very nutritious. They're chock-full of magnesium, calcium, iron and zinc, which we all need for healthy bodies. If you're going to be cutting into a pumpkin or two this season, you might as well save and eat the seeds. You'll be creating less waste and doing something good for yourself in the process.

The easiest way to prepare them is to wash off as much of the gunk as you can, dry the seeds off on some kitchen paper or a tea towel, and pop everything into the oven. The little strings and leftover bits of pumpkin "guts" will come off very easily once the whole shebang is toasted.

Preheat your oven to 375 degrees F. Spread the seeds out in an even layer on a cookie sheet or baking sheet and roast until the seeds are dried out. Watch them, though, and make sure they don't get brown. They'll taste like burnt popcorn and won't be any good. Unless you like burnt popcorn, that is.

Once they're toasted and you've separated out the non-seedy bits, pop them into a bowl and drizzle with a bit of oil and salt. After that, get creative!

Sweet and spicy: Olive oil, salt, brown sugar, cayenne and/or chipotle chili powder (love and protection, no?)

To draw money: Olive oil, brown sugar, cinnamon, and a pinch each of ground ginger, nutmeg and cloves.

For non-magical purposes:

Olive oil, salt, pepper, Parmesan cheese
Olive oil, salt, a dash of garlic powder, cumin, chili powder and coriander
Olive oil, salt, garam masala, cumin, cayenne (optional)



Pumpkin Soup

6 ounces bacon, cut into small pieces (optional if making a vegetarian soup)
1 medium onion, diced
2-3 cloves garlic, minced
2 pounds pumpkin, roasted at about 400 F until tender (or you can use canned in a pinch)
2-3 cups vegetable or chicken stock
1 cup apple cider
1/2 cup half and half (optional)
salt and pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Cook the bacon, if using, in a soup pot until crisp. Remove with a slotted spoon. Cook the onions in the drippings (or in olive oil/butter) until soft. Add the garlic and cook 3-4 minutes. Add the roasted pumpkin, liquid (except dairy), seasonings and spices. Simmer 10-15 minutes. Blend with a stick blender or place in a blender in batches. Return to the pot and add half and half, if using.

Garnish with bacon and toasted pumpkin seeds.