Multi-purpose pumpkins

This seasonal orange squash is very versatile and can also be enjoyed all year round.

By GOURMETKOSHERCOOKING.COM
November 20, 2011 17:18
3 minute read.
Pumpkin bread

Pumpkin bread 311. (photo credit: blog.streaminggourmet.com)

At this time of year, Thanksgiving recipes are everywhere and pumpkin is in the air. Here are some great recipes using pumpkin that you can enjoy now and all year round.

Pumpkin Bread
Makes 2 loaves

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3 ½ cups all purpose flour
1 ½ teaspoons salt
1 ½ cups sugar
1 ½ cups brown sugar
2 teaspoon pumpkin pie spice
2 teaspoons baking soda
¾ cup water
4 large eggs, beaten
1 cup canola oil
2 cups canned pumpkin
1 cup pumpkin seeds

Preheat oven to 180 degrees (350 Fahrenheit). Grease and flour two loaf pans. Sift together flour, salt, sugars, pumpkin pie spice and baking soda. In another mixing bowl mix together water, eggs, oil and pumpkin. Gradually add the dry ingredients and combine well. Pour into prepared loaf pans. Bake for 1 hour. Cool on a wire rack for 5 minutes. Remove from pans and continue to cool.

Pumpkin Cranberry Muffins

2-1/4 cups flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 eggs
2 cups sugar
1 cup canned pumpkin
½ cup oil
1 cup dried cranberries

Preheat oven to 200 degrees (400 Fahrenheit). In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and cloves. In a separate bowl, whisk together the eggs, sugar, pumpkin and oil. Stir into dry ingredients until just moistened. Stir in cranberries. Pour into 2 dozen paper-lined muffin cups.  Bake for 18-22 minutes. Cool for 5 minutes before removing to wire rack to finish cooling.

Pumpkin Bisque

This soup is easy to throw together and tastes just great.

1 tablespoons margarine
1 onion, chopped
3 garlic cloves, minced
1 (29-ounce) can pumpkin
6 cups chicken broth
2 teaspoons sugar
½ teaspoon allspice
½ teaspoon crushed red pepper
1-/12 cups coconut milk
nutmeg for garnish

Melt margarine in large stockpot over medium heat. Add onion and garlic and sauté until golden – about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to a boil, cover and simmer for 30 minutes.  Remove from heat and puree until smooth. Return soup to stove and add coconut milk and salt, pepper and nutmeg to taste.

Pumpkin Tarts

My family prefers these to a large pie (more crust and a slightly different flavor).

1 (8-ounce) package tofutti cream cheese, at room temperature
2 cups canned pumpkin
1 cup sugar
2 eggs, beaten
1 cup non-dairy creamer
¼ cup margarine, melted
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ginger
12 pre-made tart shells

Preheat oven to 180 degrees (350 Fahrenheit). Place tart shells on a cookie sheet. Beat tofutti cream cheese until whipped. Beat in pumpkin and sugar.  Add the eggs, creamer and margarine and continue beating until well combined. Stir in vanilla, cinnamon and ginger. Pour filling into tart shells and bake for about 50 minutes. Remove from cookie sheet to wire rack to cool.

These recipes were brought to you by www.gourmetkoshercooking.com


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