Celebrate the Season: Pumpkin Recipes for Every Meal
Nov 28, 2016 05:59PM
● By Melanie Heisinger
It seems like each year, the Christmas season begins earlier and earlier. You’ve probably already been seeing Christmas stuff in stores for some time by the time you’re reading this. It is important to us at the Georgia Mountain Laurel to give each holiday its time to shine!
This month’s issue is our “Giving Thanks” issue, and we have so much to be thankful for. We want to help you celebrate the season, so here are pumpkin recipes for each meal of the day.
Happy Thanksgiving from our families to yours! Recipes courtesy of www.allrecipes.com.
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon vegetable oil
Combine flour, brown sugar, white sugar, baking powder, baking soda and salt in a large mixing bowl and whisk together for two minutes to aerate.
In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
Coat skillet with 1 teaspoon vegetable oil over medium heat. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree
- 1 teaspoon chopped fresh parsley
- 1 cup chopped onion
- 1/2 teaspoon chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 2/3 cup half-and-half
- 2 tablespoons chopped fresh parsley
- 1/3 teaspoon ground nutmeg, or to taste
- 1/4 teaspoon white pepper
- salt and ground black pepper to taste
- 1 pound tri-color rotini pasta
- 1 tablespoon grated Parmesan cheese, or to taste
Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes.
Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt and black pepper; cook and stir until heated through, 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl.
Top pasta with pumpkin sauce and Parmesan cheese.
* Asiago or Romano cheese can be used in place of Parmesan, if desired.
* Substitute 1 teaspoon dried parsley for the fresh parsley, if desired.
* Any type of pasta can be used in place of the tri-color rotini.