Pumpkin Time

I love everything about food this time of year.....Pumpkin Bread Everywhere, Pumpkin Lattes at Starbucks, Pumpkin Creamer at the Grocery Store, Pumpkin Butter, Pumpkin Milkshakes at Sonic, Pumpkin Pie, ........ I even like to make Beef Stew with Pumpkin. 

We also use pumpkins in decorations. My sister-in-law Leslie rocked it this year with her art work for the Stillings' front door.  Thanks Leslie!

I spent $36 on this year's decorations: 2 large traditional pumpkins, 1 white pumpkin, 2 large butternut squashes, and one large gourd.  However, the recycler in me will use every ounce of this decoration in cooking after Halloween is over.  Although canned pumpkin is easy to buy this time of year at the grocery stores, nothing will make your recipes richer than using fresh pumpkin!  Here is how to make the most of your Halloween investments:

Butternut Squash.....please..... SOUP!!!  See my previous post for my Butternut Squash Soup recipe.

Creamy Pumpkin Soup adapted from Pumpkin by Joanna Farrow
1/2 cup olive oil
2 onions, chopped
2 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 lbs pumpkin, skinned, seeded, and cut into chunks
4 1/2 cups chicken or vegetable stock
1/2 cup heavy cream
salt and pepper

1. Heat the oil in a large, heavy saucepan.  Add the onions and saute gently for 3-4 minutes until softened.  Add the garlic and ginger and saute for another minute.
2. Add the pumpkin chunks and stock and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until the pumpkin is falling apart.
3. Transfer to a food processor, or blender, or use an immersion blender and blend until smooth.
4. Stir in the cream and season to taste with salt and pepper.  Freezes great.

White Chocolate Chip and Pumpkin Cookies also adapted from Pumpkin
8 oz pumpkin seeded
1 stick of unsalted butter
1/2 cup sugar
1 egg
1 1/4 cups old-fashioned oatmeal
1 cup flour
3 1/2 oz. white chocolate chips

1. Grease two baking sheets. Cut away the skin from the pumpkin and finely grate the flesh.  I use my food processor to grate this.
2. Beat together the butter and sugar until creamy. Beat in the grated pumpkin, then the egg, oatmeal, flour, and chocolate chips.
3. Place teaspoonfuls of the mixture on the baking sheets and flatten with the back of a spoon. Bake at 350 degrees for about 20-25 minutes. Leave on the baking sheets for 2 minutes then transfer to a wire rack to cool.

Mawmaw Doris's Pumpkin Roll
This is a McCall Family Tradition. You have never had Pumpkin Roll till you try this!!!!!
For bread:
3 eggs
2/3 cup cooked pumpkin
1 cup sugar
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 cup chopped nuts for garnishing

For Filling
8 oz cream cheese
1/2 teaspoon vanilla
4 tablespoons butter
1 3/4 cup powder sugar

1. Make the filling by mixing the cream cheese, butter, and vanilla until smooth. Add 1 cup powder sugar. Refrigerate till ready to use.
2. Beat the eggs. Gradually add the sugar. Mix in the pumpkin. Sift flour and spices together and add to the mixture.
3. Bake in a 15x10x1 greased pan at 375 for 15 minutes.
4. Sprinkle a hand towel with powdered sugar. Turn the cake onto the towel and roll up to cool.
5. Unfold the cake and spread the filling on it. Roll the cake again and place into the refrigerator. The longer it sets the better.  Garnish with chopped nuts.

Pumpkin Bread....A classic
Everyone has their favorite recipe and there are plenty online to choose from.  My favorite, and I am quite partial to it, is Foster's Market Pumpkin Bread.  I might be a little bias, but for good reason.
http://www.fostersmarket.com/recipe/pumpkin-bread/

photo by James Baigrie

Beef and Pumpkin Stew adapted from The New Slow Cooker by Brigit Binns

3 lbs beef chunks

salt and pepper

1 tablespoon olive oil

1 yellow onion, chopped

2 sprigs fresh thyme

3 bay leaves

4 cloves garlic minced

1/3 cup dry red wine

2 tablespoons red wine vinegar

2 large carrots, peeled and chopped

1 can diced tomatoes, drained

1/3 cup beef stock

1 lb. pumpkin peeled, seeded, and cup into 3/4 inch chunks

1. Season the beef with salt and pepper. In a large frying pan over medium heat, warm 1 tablespoon of oil. Working in batches, brown the beef. Transfer to a plate.

2. Pour off most of the fat and return to medium-high heat. Add the onion, thyme, and bay leaves and saute until the onion is brown, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the wine and the 2 tablespoons vinegar and stir. Transfer contents to a slow cooker and stir in the carrots, tomatoes, and stock.  Add the beef, cover and cook on low for 5 hours.

3. Add the pumpkin over the top of the beef, re-cover, and continue to cook for 3 hours.

4. Discard thyme and bay leaves.