14 Sep HAPPY HALLOWEEN: 4 WAYS TO DO PUMPKIN
Happy Halloween: 4 Ways to do Pumpkin
We just love Autumn at Sanctuary because it’s an excuse to get in our wonderful kitchens and try out some new cosy and belly-filling recipes. Here’s some of our favourite ways to ‘do’ pumpkin….
Roasted Garlic and Rosemary Pumpkin Hummus (© Pinch of yum)
- 1-2 cloves roasted garlic
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 can chickpeas, drained and rinsed
- ⅔ cup pumpkin puree
- 1 tablespoon maple syrup or honey
- ½ teaspoon finely minced fresh rosemary (more to taste)
- salt to taste
- To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil as well.
- Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary.
- Serve with warm naan, apple slices, crackers, carrots, roasted vegetables, or pitta bread.
Pumpkin Soup (© Anna Williams)
- 2 tbsp. unsalted butter
- 1 large potato
- 1 large onion
- 4½ cups chicken broth
- 1 can pure pumpkin
- Freshly ground pepper
- ¼ tsp. ground nutmeg
- ½ pt. heavy cream
- In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
- Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.
Risotto with Pumpkin (© John Kernick)
- 2 tbsp. olive oil
- 1 tbsp. medium onion
- about 2 cups c. ‘Musquée de Provence’ pumpkin
- 2 c. arborio rice
- 2 to 3 tbsp. dry white wine (optional)
- 6 c. chicken broth
- 1 sprig fresh rosemary
- 4 to 5 dried porcini mushrooms
- 2 tbsp. unsalted butter
- ¾ c. grated Parmesan cheese
- Salt and freshly ground pepper
- In a large saucepan over medium-high heat, heat olive oil. Sauté onion until soft, about 5 minutes. Add pumpkin and cook until softened, 6 to 8 minutes, stirring often. Add rice, stirring with a wooden spoon until each kernel is coated with oil. Add wine, if desired, and stir until combined.
- Add 3 cups chicken broth, rosemary, and mushrooms to rice mixture. Bring to a boil, then reduce to a simmer, stirring frequently. As broth is absorbed, add more, ½ cup at a time, stirring frequently—you may not need to use all the broth. Cook until most of liquid has been absorbed and rice is slightly al dente, yet creamy and porridge-like, about 18 minutes. Add butter and ¼ cup Parmesan and stir to combine. Season with salt and pepper and serve with remaining Parmesan.
Pumpkin Fries (© Clean Food Crush)
- 2 small pie pumpkins
- 2 tsp garlic powder
- ¼ tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp olive oil
- sea salt to taste
- Preheat oven to 400 degrees F.
- Peel & remove seeds then cut into ½ inch fries
- Coat your pumpkin in spices.
- Arrange the fries in a single layer on a parchment lined baking tray.
- Roast for approximately 35 minutes, flipping fries halfway through.