I had a big pumpkin to use last week, so I roasted it, then made pumpkin soup, pumpkin pie and roasted pumpkin seeds.
No special diets here, but I’m trying to eat a bit more fibre.
I doubled the soup and chili recipes as there are 2 adults and 2 kids to feed. The soup was split into jars for lunches and the chili was portioned for dinners. The kids took soup or chili in a thermos for school.
Pie for desserts, with an extra for the freezer & pumpkin seeds for snacks and to top the soup.
Recipes in the comments.
by AdLoud1434
2 Comments
This looks so good !
[Chilli con carne from Recipe Tin Eats](https://www.recipetineats.com/chilli-con-carne/#recipe)
[Gift link for NYT pumpkin soup](https://cooking.nytimes.com/recipes/1021618-pumpkin-soup?unlocked_article_code=1.0E8.34oh.OBhPaEMk3jpv&smid=ck-recipe-iOS-share) (it was so good)
Pumpkin seeds were dried, tossed in a bit of oil, seasoned with seasoning salt, onion powder, garlic powder & roasted at 350F for about 15 minutes, tossing & checking every 5 minutes.
Joy of Cooking PUMPKIN OR SQUASH PIE
This recipe made both of the pies in the photo, in standard premade tenderflake crusts. If using home cooked squash or pumpkin it’s best to drain it in a mesh colander for a couple of hours before starting.
Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare this with sweetened condensed milk, substitute 1½ cups sweetened condensed milk for the heavy cream and do not add white sugar.
I. Position a rack in the center of the oven. Preheat oven to 425°F.
Building up a high fluted rim, line a 9-inch pie pan with:
½ recipe Basic Pie or Pastry Dough, 665
Glaze the crust with:
1 large egg yolk
Bake as directed in About Baking Crusts Before Filling, 664.
Decrease the oven to 375°F.
Whisk thoroughly in a large bowl:
2 to 3 large eggs (see above)
Whisk in thoroughly:
2 cups cooked pumpkin or squash puree
1½ cups heavy cream or evaporated milk
½ cup sugar
⅓ cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon grated or ground nutmeg
¼ teaspoon ground cloves or allspice
½ teaspoon salt
Warm the piecrust in the oven until it is hot to the touch leaving the filling at room temperature.
Pour the pumpkin mixture into the crust and bake 35 to 45 minutes until firm.
Cool completely on a rack. The pie can be refrigerated for up to 1 day.
Serve cold or at room temperature accompanied with Whipped Cream