HAPPY HALLOWEEN: 4 WAYS TO DO PUMPKIN

Halloween Pumpkin Recipes

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)

Ingredients

  • 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

 

Method

  1. 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.
  2. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary.
  3. Serve with warm naan, apple slices, crackers, carrots, roasted vegetables, or pitta bread.

Pumpkin Soup (© Anna Williams)

Ingredients

  • 2 tbsp. unsalted butter
  • 1 large potato
  • 1 large onion
  • 4½ cups chicken broth
  • 1 can pure pumpkin
  • salt
  • Freshly ground pepper
  • ¼ tsp. ground nutmeg
  • ½ pt. heavy cream

 

Method

  1. 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.
  1. 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.
Halloween Pumpkin Recipes

Risotto with Pumpkin (© John Kernick)

Ingredients

  • 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

 

Method

  1. 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.
  2. 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)

Ingredients

  • 2 small pie pumpkins
  • 2 tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp olive oil
  • sea salt to taste

 

Method

  1. Preheat oven to 400 degrees F.
  2. Peel & remove seeds then cut into ½ inch fries
  3. Coat your pumpkin in spices.
  4. Arrange the fries in a single layer on a parchment lined baking tray.
  5. Roast for approximately 35 minutes, flipping fries halfway through.
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