Packed with Vitamin A, rich in fiber, loaded with the cancer-preventing antioxidant beta-carotene, low in calories, and high in potassium—it’s a shame that pumpkins only grace the culinary scene for a few months out of the year. Here are some of our favorite recipes starring this autumn wonderfood.
Creamy Pumpkin Soup from The Very Best Baking
image from The Very Best Baking
* 1/4 cup (1/2 stick) butter or margarine
* 1 small onion, chopped
* 1 clove garlic, finely chopped
* 2 teaspoons packed brown sugar
* 1 can (14 1/2 fluid ounces) chicken broth
* 1/2 cup water
* 1/2 teaspoon salt (optional)
* 1/4 teaspoon ground black pepper
* 1 can (15 ounces) canned pumpkin
* 1 can (12 fluid ounces) evaporated milk
* 1/8 teaspoon ground cinnamon
Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.
Pumpkin Lasagna from Taste of Home
image from Taste of Home
* 1/2 pound sliced fresh mushrooms
* 1 small onion, chopped
* 1/2 teaspoon salt, divided
* 2 teaspoons olive oil
* 1 can (15 ounces) solid-pack pumpkin
* 1/2 cup half-and-half cream
* 1 teaspoon dried sage leaves
* Dash pepper
* 9 no-cook lasagna noodles
* 1 cup reduced-fat ricotta cheese
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3/4 cup shredded Parmesan cheese
In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
Cover and bake at 375
