Pumpkin Things

As promised, I want to share a couple of what I consider great uses for pumpkin besides pie. I've done the math and one medium pumpkin will net
Pumpkin Butter, Pumpkin Soup, and Pumpkin shell crisp [apple or pear.] A large pumpkin will do all that and a pie too!
I'm sure everyone has their favorite pumpkin pie recipe, so I'm going to move right along into a few recipes that I've created or happened upon that are hits at the homestead. My standard pumpkin pie spices are cinnamon, nutmeg, ginger, and cloves.

Pumpkin Butter is like having pumpkin pie for breakfast, any time, not just the day after Thanksgiving. I usually use one entire pumpkin to make it and can it, but it can be made with as little as 2 cups of fresh pumpkin. Whatever your favorite pumpkin pie recipe is, just leave out the eggs and milk, and add an extra 1/2 cup of sugar. Cook it down a bit and it's done! For making in large quantities for preserving be sure to follow the pressure canning instructions for pumpkin or squash. It's good on biscuits or toast, but it's absolutely best on snack crackers with a dollop of whipped cream or topping. My grandkids can make a feast of a pint of pumpkin butter and sleeve of snack crackers.

Pumpkin Soup is one of my favorites. I'm a real soup and salad fan, so I was really tickled to find this recipe. It's not exactly a hearty soup, but it's warm and pleasant.
1/4 Cup Butter, Lg. Onion sliced, 4Cups Pumpkin puree, 1 Bay leaf, 1/2 tsp. Basil,
2 Cups Chicken stock or 4 Chicken bullion cubes in 2 Cups boiling water,
1/8 tsp Nutmeg, 1 tsp Curry Powder, Salt & Pepper to taste, 2 Cups Whole Milk.
Melt butter in saucepan and add onions. Saute until soft and just golden. Blend in blender with pumpkin puree. Return to pan and add all the ingredients except milk. Simmer uncovered for 20 minutes. Do NOT boil. Remove bay leaf, add milk, simmer 5 minutes and serve. I garnish with roasted ground acorns, or chives.

Pumpkin Crisp is a treat I've made for years and makes quite an eye catching centerpiece as well as dessert. Use half of an uncooked pumpkin, bowl side up, pierce meat. Mix 1 Cup of Brown sugar with Pumpkin pie spices of your preference. Press into pumpkin shell. Fill with sliced apples or pears, sprinkle a little sugar, cinnamon and allspice for apples, nutmeg for pears. For topping, 1 stick butter, 1 Cup flour and 1/2 cup Sugar mixed and sprinkled on top.
Bake about an your at 350.

I'm guessing the pumpkin butter and pumpkin soup can be made from commercially canned pumpkin, I just never have. ~ Bon Appetit