The Great Pumpkin: A World Beyond Pie

• Print this article

Pumpkins are round and adorable, and most Americans haven't the foggiest idea of what to do with them -- opening a can doesn't count.

— Michael Krondl, author, "The Great Little Pumpkin Cookbook"

Savory Sides and Substitutions

Besides color, pumpkin adds a pleasant flavor reminiscent of sweet potatoes or acorn squash to side dishes. For the simplest presentation, slice wedges of cheese pumpkin -- low, wide pumpkins shaped like a wheel of cheese -- drizzle them with olive oil and sea salt and roast them.

Smaller pie pumpkins are also ideal base for side dishes.

"Pumpkins are round and adorable, and most Americans haven't the foggiest idea of what to do with them -- opening a can doesn't count," said Michael Krondl, a New York City food writer and author of "The Great Little Pumpkin Cookbook."

Krondl says he likes to stuff a medium pie pumpkin with crusty bread, sharp cheese and creme fraiche.

"Wrap up the whole thing in foil and bake it until tender; then gently stir to create a sort of savory bread pudding," he said.

Pumpkin's smooth, custard-like texture and mild, pleasant flavor make it an ideal substitute for high-fat ingredients in a variety of dishes. It can also boost the health value of other dishes. For example, cubed pumpkin added to risotto or macaroni and cheese maintains the creamy texture of the dish while adding a hearty dose of beta-carotene, fiber, magnesium and potassium.

Mashed or pureed pumpkin "creates a nice little savory surprise, and can help boost the vegetable portion on our plates," said Shirley Perryman, a registered dietitian and food science and human nutrition specialist at the Colorado State University Extension. "Using pumpkin instead of cheese or meat in ravioli or lasagna filling is a nice way to substitute in a vegetable serving."

Soups and Smoothies

Pureed pumpkin has a rich silken texture and mild flavor that can bolster soups, sauces and smoothies without adding fat and calories. Pumpkin can boost the vitamins and fiber of spaghetti or bechamel sauce. Cooked pumpkin added to yogurt, bananas and frozen mango and pineapple in the blender can create a colorful breakfast smoothie. Blended pumpkin puree with orange juice, stirred with club soda or ginger beer, will produce a healthy holiday punch.

"A creamy pumpkin soup is the easiest savory pumpkin recipe," Krondl said. "It's incredibly good for you and a cinch to make."

Simmer peeled pumpkin chunks in stock until soft, then puree with an immersion blender and add other vegetables, herbs and spices. A touch of light cream or a pureed potato can provide an elegant finish.

Using a pumpkin shell as a tureen makes a dramatic presentation for pumpkin soup at a holiday meal or party. The University of Illinois Cooperative Extension tureen-making method is to slice off the top of a cheese or jack-o'-lantern pumpkin, and scoop out the seeds and stringy innards. Apply light oil to the inside and shell of the pumpkin. Stand it upright on a cookie sheet, and bake it at 325 degrees Fahrenheit for about an hour. The pumpkin will need to be checked often since an overcooked shell won't hold any soup. Pull the pumpkin from the oven as soon as the flesh is soft. Scrap a little of the pumpkin flesh off the inside walls, and cut off the lid to use in the soup. Fill the shell with soup just before serving. Perryman said miniature pumpkins also make delightful soup bowls or stuffing dishes.

Exotic Flavor

Pumpkin pie spice is not the only way to flavor pumpkin. Chunks of peeled pumpkin with unsweetened cocoa and hot peppers can give chili a Latin American flair. Roughly mashed pumpkin with black beans makes a hearty burrito filling, and pumpkin can substitute for some of the cheese on nachos or in other Tex-Mex fare.

Vatcharin Bhumichitr, writing in the 1991 book "Thai Vegetarian Cooking," simmered peeled cubes of a small pie pumpkin in coconut milk and sugar with a pinch of salt. He used cubed pie pumpkin with potatoes and cauliflower in Indian curries, and topped them with cashews and a spicy yogurt sauce.

Simmering peeled cubes of pumpkin in sherry vinegar with maple syrup or honey with cloves, cinnamon, coriander and fennel will produce a sweet fresh pickle. The pickle can be used in salads or with autumn barbecue dishes. The University of Illinois Cooperative Extension also recommends pumpkin in a piquant risotto with fresh sage and onions.

Read Next:

• Print this article