4 Festive Pumpkin Recipes for Fall
Cookbook author Amy Rosen serves up pumpkin four ways.
Szechuan Pumpkin Soup
Sauté onion, garlic, chili flakes and some minced ginger in oil until soft. Add 4 cups (1 L) vegetable broth and 1 cup (250 mL) canned pumpkin purée. Bring to a boil, then lower
to a simmer for 20 minutes. Stir in 1 tbsp (15 mL) soy sauce, 2 tbsp (25 mL) creamy peanut butter, a touch of sugar and a few drops of sesame oil. Blend until smooth, then reheat on low until warm.
No-Bake Pumpkin Cheesecake
Whip 3/4 cup (175 mL) heavy cream with 1/4 cup (50 mL) icing sugar and a splash of vanilla. Beat in 1 1/4 cups (300 mL) softened cream cheese. Roast 1 cup (250 mL) finely chopped cubes of pumpkin with cinnamon and brown sugar until cooked and caramelized. Layer four small jam jars with 1/4 cup (50 mL) graham cracker crumbs, cream cheese filling and roasted pumpkin.
Roasted Pumpkin-Quinoa Salad
Roast thin slices of pumpkin until cooked and browned. Combine equal parts lemon juice, pomegranate molasses and olive oil. Toss with 2 cups (500 mL) cooked quinoa, toasted almonds and a few handfuls of arugula. Season with salt and pepper, drizzle with more pomegranate molasses and top with crispy fried shallots.
Toasted Pumpkin Seeds
Cook cleaned and dried pumpkin seeds in dry heavy skillet over medium heat, stirring constantly, until puffed and lightly golden, about 5 minutes. Pour into bowl, drizzle with olive oil and sprinkle with seasoning salt.
Buy the Book
Amy Rosen’s latest cookbook, Toronto Cooks: 100 Signature Recipes From the City’s Best Restaurants, is in stores this month (Raincoast Books, $37.95).