Getting the most out of your pumpkin
Two seasonal recipes you will love
By Nicole Narbonne
Giant orange squashes are showing up in gardens and grocery stories, and while pumpkin pie may be the most famous way to prepare them, we asked local foodie Nicole Narbonne to share a couple of her other pumpkin recipes. She says if you are fortunate enough to have pie pumpkins, they are the best for making the cakes, pies and custards. Just about any mild flavoured winter squash will work for the soups though!
Gluten-free Pumpkin Bread
Ingredients
2/3 c rice flour
1 tsp cinnamon
1/4 c potato starch
1/2 tsp ginger
2 tbsp tapioca starch
1/4 tsp nutmeg
1/2 tsp xanthan gum
2 eggs
1/2 tsp baking soda
2/3 c cooked, mashed pumpkin
1 tsp baking powder
1/4 c mayonnaise
1/4 c sugar
1/4 c chopped walnuts or raisins
1/2 tsp salt
Directions
· Preheat oven to 350¡F. Line an 8" x 4" loaf pan with parchment paper.
· Combine flour, starches, xanthan gum, baking soda, baking powder, sugar, salt, and spices in a large mixing bowl.
· In a second bowl, beat the eggs. Add pumpkin and mayonnaise. Pour into the flour mixture. Stir it together well. Add the nuts or raisins and pour into the prepared pan.
· Bake in oven for 1 hour. Test by inserting a toothpick to see if it comes out dry.
About gluten-free
To ensure this is gluten-free make sure all equipment and counters are very clean so you don't contaminate with flour or crumbs. You can purchase GF (gluten-free) flour mix to use instead of the rice flour & starches. Lastly, most of the major brands of baking soda and baking powder in Canada are GF, but if you are cooking for someone with allergies, be sure to check yours.
Pumpkin soup
Ingredients
1 medium onion, chopped
4 cup chicken or vegie broth
2 tbsp butter
3 cup cooked pumpkin
2 carrots cut into " cubes
Salt, pepper to taste
2 cloves garlic, crushed
Option: 2 tbsp pesto or fresh herbs I like to add thyme & marjoram
Option: Top with 1 tbsp soy sour cream or the real thing if you can eat dairy.
Directions
· In a 4-quart soup pot, sautée one chopped onion in butter until soft. Add a couple carrots cubed and some crushed garlic. Cook just until soft. Add 4 cups broth. Simmer until the carrots are soft.
· Crush your cooked (baked is best) pumpkin and add to soup. Carefully blend with a hand mixing machine and heat until simmering.
· Add salt, pepper and pesto or fresh herbs, to taste
· Serve with swirl of sour cream, a dusting of nutmeg or a few toasted pumpkin seeds. This recipe can be made with any kind of mild winter squash, but good old-fashioned pumpkin is delicious.
