**Fall in Love with Herbed Pumpkin: A Culinary Journey of Flavor and Delight**
Autumn's golden touch paints the landscape with vibrant hues, and the air is filled with the tantalizing aroma of roasted pumpkin. Herbed pumpkin is a culinary delight that captures the essence of the season, offering a symphony of flavors that dance on your palate. From savory main courses to delectable desserts, this versatile ingredient takes center stage, promising an unforgettable gastronomic experience. Embark on a culinary adventure as we explore a collection of herbed pumpkin recipes that showcase its versatility and inspire creativity in your kitchen.
**Savor the Goodness:**
- **Twice Baked Herbed Pumpkin:** Dive into the delightful flavors of twice-baked herbed pumpkin, a comforting dish that combines roasted pumpkin with a delectable blend of herbs, spices, and creamy fillings.
- **Herbed Pumpkin Pasta:** Indulge in the vibrant flavors of herbed pumpkin pasta, a colorful and flavorful dish that marries tender pasta with roasted pumpkin, aromatic herbs, and a luscious sauce.
- **Pumpkin and Goat Cheese Stuffed Shells:** Embark on a culinary journey with pumpkin and goat cheese stuffed shells, a delightful appetizer or main course that features delicate shells filled with a savory mixture of pumpkin, goat cheese, and herbs.
- **Roasted Herbed Pumpkin Soup:** Warm your soul with roasted herbed pumpkin soup, a comforting and nutritious dish that combinesRoasted Herbed Pumpkin Soup the goodness of roasted pumpkin with a medley of aromatic herbs, creating a velvety and flavorful soup.
- **Herbed Pumpkin Bread:** Satisfy your sweet cravings with herbed pumpkin bread, a moist and tender loaf infused with the warmth of pumpkin and the subtle notes of herbs, making it a perfect treat for any occasion.
- **Pumpkin Spice Latte:** Embrace the fall spirit with a pumpkin spice latte, a delightful beverage that blends the cozy flavors of pumpkin, cinnamon, and nutmeg with the comforting warmth of coffee.
ROASTED HERBED PUMPKIN
This is such an easy side dish recipe that can be made in a jiffy. The roasted pumpkin is flavored with a range of herbs and spices that you can adjust to your own preference.
Provided by ilka222
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
- Bake in the preheated oven until soft, about 30 minutes.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9.1 g, Fat 7.2 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 583.6 mg, Sugar 1.6 g
HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in it.
Provided by Cecilia Hae-Jin Lee
Categories Sauce Blender Vegetable Cinco de Mayo Squash Pumpkin Fall Summer Tomatillo Party Advance Prep Required
Yield Makes about 3 cups
Number Of Ingredients 13
Steps:
- In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
- In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
- Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.
HERBED PUMPKIN FLATBREAD
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
HERBED PUMPKIN AND SPLIT PEA SOUP
This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe!
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse split peas in cold water then add to stock in a large, heavy pot.
- Add pumpkin and remaining ingredients except for the parsley garnish.
- Simmer gently, partly covered, until peas and pumpkin are tender.
- Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
- Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
- Season to taste with salt and pepper and serve hot, garnished with parsley.
HERBED PUMPKIN GRAVY
This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews.
Provided by R. Holland
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
- Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
- Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.8 g, Fat 2.5 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 222.5 mg, Sugar 2.2 g
HERBED PUMPKIN
Make and share this Herbed Pumpkin recipe from Food.com.
Provided by mummamills
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer.
- Melt about 100gr butter, add pumpkin, and coat in butter.
- Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
- If the pumpkin isnt very sweet, you can sprinkle with the sugar.
- Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
- Enough to come about half way up the pumpkin.
- Cover and turn heat right down.
- Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
- When the pumpkin is cooked, turn off heat.
- When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).
Tips:
- Choose the right type of pumpkin: For this recipe, it's best to use a firm, sweet pumpkin variety such as butternut squash, sugar pumpkin, or kabocha squash.
- Roast the pumpkin properly: Roasting the pumpkin brings out its natural sweetness and caramelizes the edges. Make sure to roast the pumpkin until it is tender and slightly browned.
- Use fresh herbs: Fresh herbs add a burst of flavor to this dish. If you can, use fresh thyme, rosemary, and sage. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overcook the pumpkin: The pumpkin should be tender but still slightly firm. Overcooking the pumpkin will make it mushy.
- Serve the pumpkin warm: This dish is best served warm. You can reheat it in the oven or microwave if necessary.
Conclusion:
Herbed pumpkin is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even a dessert. It's a great way to use up leftover pumpkin and it's also a healthy and nutritious dish. With its sweet and savory flavor, herbed pumpkin is sure to be a hit with everyone who tries it.
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