Best 2 Roasted Pumpkins Recipes

**Roasted Pumpkins: A Versatile Delight for Every Occasion**

Roasted pumpkin is a culinary delight that offers a symphony of flavors and textures, making it a versatile dish perfect for various occasions. From sweet and savory to hearty and comforting, roasted pumpkin recipes cater to diverse tastes and preferences. Whether you're seeking a simple side dish, a hearty main course, or a delectable dessert, roasted pumpkin has something for everyone. Indulge in the roasted pumpkin soup, where creamy pumpkin blends with aromatic spices, or savor the roasted pumpkin salad, a vibrant medley of roasted pumpkin, crisp greens, and tangy dressing. For a hearty and satisfying meal, try the roasted pumpkin pasta, where tender pumpkin and flavorful sauce create a harmonious union. And for a sweet treat, the roasted pumpkin pie, with its flaky crust and velvety pumpkin filling, is an absolute classic. Explore the diverse world of roasted pumpkin recipes and discover endless culinary possibilities.

Let's cook with our recipes!

PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS

Pumpkin Soup Served in Individual Roasted Pumpkins image

Provided by Food Network

Categories appetizer

Time 2h15m

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 small (6 to 7 inches in diameter) unblemished pumpkins
1 medium pumpkin (10 to 11 inches in diameter)
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon cloves
2 1/2 teaspoons salt
3/4 teaspoon freshlyground black pepper
2 tablespoons butter
1 tablespoon olive oil
2 large onions, chopped
4 cloves garlic, minced or pureed
1 Yukon Gold potato, peeled and diced
6 cups chicken or vegetable stock
1/2 cup cream, creme fraiche or sour cream

Steps:

Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.

ROASTED PUMPKINS

Roasted Pumpkins image

These mini pumpkins are filled with applesauce then oven roasted - great for the holidays. If you are not a pumpkin fan, you can also roast squash the same way. Serve with your holiday meal.

Provided by LADYEM1

Categories Side Dish Vegetables Squash

Time 2h

Yield 4

Number Of Ingredients 4

Ingredients

4 small sugar pumpkins, seeded
2 cups applesauce
½ teaspoon ground cinnamon
salt and pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
In a small bowl, mix applesauce, cinnamon, salt, and pepper. Spoon 1/2 cup mixture into each pumpkin.
Place pumpkins in the prepared baking dish. Cover with foil, and bake in the preheated oven 1 hour and 45 minutes, or until pumpkins are tender.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 43.5 g, Fat 0.5 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 7 mg, Sugar 18.5 g

Tips:

Choose the right pumpkin: For roasting, select small to medium-sized pumpkins with thick, firm flesh. Sugar pumpkins, butternut squash, and kabocha squash are excellent choices.
Prepare the pumpkin: Cut the pumpkin in half lengthwise and scoop out the seeds and stringy pulp. Drizzle the flesh with olive oil and season with salt and pepper.
Roast the pumpkin: Place the pumpkin halves cut-side up on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 45-60 minutes, or until the flesh is tender and caramelized.
Enhance the flavor: To add extra flavor to your roasted pumpkin, try adding herbs like rosemary, thyme, or sage to the baking sheet. You can also drizzle the pumpkin with maple syrup, honey, or melted butter before roasting.
Don't overcrowd the baking sheet: Make sure to leave enough space between the pumpkin halves on the baking sheet so that the heat can circulate properly and the pumpkin can roast evenly.

Conclusion:

Roasted pumpkin is a delicious and versatile dish that can be enjoyed on its own, added to salads, soups, and curries, or used as a topping for pizzas and pasta dishes. With its naturally sweet flavor and tender texture, roasted pumpkin is a great way to incorporate more vegetables into your diet. So next time you're looking for a healthy and flavorful side dish or ingredient, give roasted pumpkin a try!