I LOVE pumpkin, but this time of year, all you ever hear about are “great pumpkin pie recipes,” and I wanted to find different pumpkin recipes.
Here are some great ones from Redbook Magazine’s Kelly Mickle, and Keri Glassman, registered dietitian.
- PUMPKIN HUMMUS. Combine 1 (16-oz) can chickpeas, 1 cup canned pumpkin puree, 2 Tbsp olive oil, 2 garlic cloves, 1 Tbsp lemon juice, and 1 Tsp cumin and blend until smooth. (Make about 1 1/2 cups.)
- ROASTED PUMPKIN SALAD. Cut 1 cup peeled, seeded sugar pumpkin (the li’l ones) into 1/2-inch cubes. Roast at 375 degrees F until tender, about 45 minutes. Let pumpkin cool and toss with 2 cups spinach, 2 Tbsp crumbled feta, 2 Tbsp chopped pecans, 1 Tbsp raisins, 1 Tbsp chopped red onion, and a vinaigrette. (Serves 2.)
- PUMPKIN SOUP. Bring 6 cups chick stock, 4 cups canned pumpkin puree, 1 cup chopped onion, 1/2 tsp chopped fresh rosemary, 1 clove garlic (minced), and 5 black peppercorns to a boil. Simmer, uncover 30 minutes. Remove from heat and puree in batches (or with an immersion blender). Put back on heat, bring to a boil, and simmer 30 more minutes, then stir in 1/2 cup buttermilk. (Serves 8.)
