Multi-purpose pumpkins

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

By GOURMETKOSHERCOOKING.COM
Pumpkin bread 311 (photo credit: blog.streaminggourmet.com)
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 BreadMakes 2 loaves
3 ½ cups all purpose flour1 ½ teaspoons salt1 ½ cups sugar1 ½ cups brown sugar2 teaspoon pumpkin pie spice2 teaspoons baking soda¾ cup water4 large eggs, beaten1 cup canola oil2 cups canned pumpkin1 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 flour1 teaspoon baking soda½ teaspoon cinnamon¼ teaspoon nutmeg¼ teaspoon ground cloves2 eggs2 cups sugar1 cup canned pumpkin½ cup oil1 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 margarine1 onion, chopped3 garlic cloves, minced1 (29-ounce) can pumpkin6 cups chicken broth2 teaspoons sugar½ teaspoon allspice½ teaspoon crushed red pepper1-/12 cups coconut milknutmeg 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 temperature2 cups canned pumpkin1 cup sugar2 eggs, beaten1 cup non-dairy creamer¼ cup margarine, melted1 teaspoon vanilla ½ teaspoon cinnamon¼ teaspoon ginger12 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.
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