Pumpkin recipes needed

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I'm looking for proven recipes for good pumpkin soup and good pumpkin wine. Had a few extra sugar pumpkins :)

-- Bob (rambrozaitis@snet.net), November 12, 2000

Answers

Here's my favorite recipe for pumpkin soup, I've also made it with various types of winter squash. Melt 2 Tbsp butter in stockpot, slice in about 3 leeks (can use onion), cook these until soft - about 10 mins. Add 1 1/2 - 2 Tbsp curry powder (to your own taste), Add about 4 cups (+/-) raw, cubed pumpkin or squash and 4 cups chicken stock or veggie stock, bring to simmering and cook, covered until the pumpkin/squash is very tender (about 30 mins), the directions say to then puree this in a blender or food processor, but I just mash it well with a hand potato masher right in the pot, if you blended or processed, pour this back into the pot and pour in 3/4 cup non-ultra pasturized whipping cream (again, this is what the recipe specified, but I've used different things for this step, plain yogurt or sour cream turn out pretty good), then add salt, pepper if you like, and I always add a little nutmeg at the end just before serving. I got this recipe from some ladies that were selling pumpkins and squash at a farmer's market in Milwaukee several years ago. They had a crock- pot of this soup going and were giving out samples and the recipe. It's been a family favorite ever since then. Enjoy!

-- Rose Marie Wild (wintersongfarm@yahoo.com), November 12, 2000.

How about a recipe for pumpkin fudge? I've heard about it, never tasted it, but love anything pumpkin! - Julia

-- Julia in Tally (tofubiscuit@excite.com), November 14, 2000.

Here is the recipe for Pumpkin Walnut fudge. I made this last week and my husbands first response was WHY? What ever made you think about pumpkin fudge? Why would you think that would be good? He tried one peice reluctantly and then proceded to eat it all in the next two days. Said it sort of grows on ya. Anyway he can't have chocolate and I thought it might be good and besides I got a whole case of canned pumpkin last year for ten cents a can after christmas.And the only way hubby or I have ever had pumpkin is in a pie. I was makeing stew the same day I made the fudge and put the rest of the can in it and it was real good too. HERE IS THE FUDGE RECIPE

4 cups sugar 1 cup milk ( this is regular milk not canned 2% is fine too ) 3 tablespoons light corn syrup 1 cup fresh pumpkin puree or canned pumpkin puree 3 tablespoons unsalted butter, cut into bits 1 teaspoon vanilla 2 cups chopped walnuts

In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin puree, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238B0F. Remove the pan from the heat, add the butter (do not stir it into the mixture), and let the mixture cool until it is 140B0F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks.

Makes about 2 pounds.

-- Bonnie (josabo1@juno.com), November 15, 2000.


What about pumpkin butter? We love it and would like a good recipe if you have one.

I have a no roll pie crust I can post if interested,that Nick uses to make pumpkin pie.

Also the best "pumpkin" we have found is either tahitian squash or what I knew growing up as crookneck pumpkin-which is winter crookneck or neck pumpkin and is a squash that also looks like tahitian.These are smoothtextured and naturally sweet with sweetness improving in storage.1/2 cup sugar per pie is all that is needed to sweeten.

-- sharon wt (wildflower@ekyol.com), November 15, 2000.


CHERIE'S PUMPKIN BUTTER 1 (16 oz) can solid-pack Pumpkin

2/3 Cup packed Brown Sugar

1/4 cup Honey

1 tsp ReaLemon Juice

1/4 Cup Water

1/2 Tb Pumpkin Pie Spice

1/8 tsp Ground Cloves

Place pumpkin, brown sugar, honey, lemon juice, water, pumpkin pie spice, and cloves in a medium sized saucepan. Bring to a boil on medium-high heat, stirring often. Reduce heat and simmer 5 minutes, or until thickened, stirring occasionally. May be placed in clean containers and refrigerated for up to one month, or frozen for several months. OR: Ladle into clean, sterilized canning jars and cap with hot, sterilized canning lids and rings. Process in a boiling water bath to ensure sealing: Place jars in Cold Pack Canner, add enough water to level of 1 inch above jars. Cover and bring to a boil. Boil 10 minutes. Remove jars carefully from hot water and set on towels in draft-free location. Check seals after 24 hours. Yields: 2 Cups. This recipe may be doubled, tripled, etc.

-- Bonnie (josabo1@juno.com), November 16, 2000.



Bob, I found this recipe for pumpkin wine on the net. I didn't even know there was such a thing. Hopefully it is a help to ya. Good luck. Just go to this site. There are a lot of different wine recipes there.

http://www3.ns.sympatico.ca/rdsmith/recipes.htm#pumpkin

-- Bonnie (josabo1@juno.com), November 16, 2000.


Bonnie thanks for pumpkin butter recipe. I'll have to try it but w/o the honey as I'm allergic to that.I will just sweeten to taste and add a little more water.Can't wait to get some time to give this a whirl.

-- sharon wt (wildflower@ekyol.com), November 18, 2000.

The pumpkin fudge recipe sounds great. Unfortunately, I can only use artificial sweetners. any suggestions for substitutions?

-- George Baker (georgeb1@thevision.net), January 11, 2002.

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