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Pumpkin did not fulfill destiny to become pie, seeks new path
November 29, 2011 8:59 AM   Subscribe

I made pumpkin puree last Wednesday with the hopes of turning it into a pie. Alas, my sister brought the pie so I still have the puree in my fridge. I want to use it up - any ideas?

Help me use up my pureed pumpkin! I have about three cups of it. I'm looking for a recipe that is vegetarian, low-calorie, and NOT bread/cake/pie. My usual food dislikes are mushrooms and seafood. I'm particularly interested in soup. I have a pumpkin soup recipe I like but it is for pumpkins that are not pureed. D'oh!

If all else fails I'll make the Arabian Squash from the original Moosewood Cookbook - it's really good when made with a pumpkin, but it's not exactly low-cal and I'm not sure if I'm in the mood for it right now.

Thanks!
posted by Elly Vortex to Food & Drink (34 answers total) 29 users marked this as a favorite
 
What about ravioli?
posted by bquarters at 9:03 AM on November 29, 2011


Sausage+pumpkin sauce on pasta. I'm vegetarian as well, I swapped in vegan sausage. It's really good.
posted by nevercalm at 9:04 AM on November 29, 2011


I tried a pumpkin-cider soup once that I really liked. This isn't the specific recipe I used, but it's close. Sub veggie stock for chicken stock, of course. Many of the recipes I found called for chunks of pumpkin, but everything gets pureed in the end anyway. I used a puree from the start.
posted by BlooPen at 9:07 AM on November 29, 2011


You might like this recipe for Pumpkin Spice Latte. I've made it several times and it's quite good! I'm sure you can substitute the 1% milk for soy milk if you prefer. Enjoy!
posted by chatelaine at 9:10 AM on November 29, 2011


I just came across this recipe for a savory pumpkin soup that sounded promising. Looks like three cups of pumpkin would be right for a half recipe (which is still four servings).
posted by Signed Sealed Delivered at 9:11 AM on November 29, 2011


Easy, delicious pumpkin cookies.
posted by chaiminda at 9:11 AM on November 29, 2011


Saute some onions in curry spices, throw in the pumpkin and some milk or cream, then blend for curried pumpkin soup.
posted by LarryC at 9:15 AM on November 29, 2011 [1 favorite]


Pumpkin punch with cinnamon-infused rum.
posted by whitneyarner at 9:18 AM on November 29, 2011


This pumpkin baked oatmeal is really delicious (and if you don't do milk or eggs, you could likely sub in soy/alternative and applesauce).
posted by specialagentwebb at 9:19 AM on November 29, 2011


This soup recipe came across my reader this morning- it looks pretty good. Obviously the chicken stock could be substituted with vegetable stock.

I think it had me at crispy shallots...
posted by LyndsayMW at 9:24 AM on November 29, 2011


Pumpkin enchiladas. Put half your pumpkin in a bowl, mix with ricotta and shredded cheese, and mix. Take the other half and swizz with part or all of the contents of a can of chipotle peppers in adobo sauce (depending on how ouchy you like your spicy food). Roll the pumpkin and cheese mixture in flour tortillas, tuck in the ends, and lay in a greased baking dish. Top with the pumpkin-adobo mixture, and more shredded cheese on top. Bake in 350 degree oven till hot all the way through and the cheese is bubbly. Delicious and very filling.
posted by LN at 9:27 AM on November 29, 2011 [1 favorite]


I haven't tried this recipe yet but I'm keeping it open on my phone until I have a chance to because it sounds awesome!
posted by brilliantine at 9:30 AM on November 29, 2011


I've made this pasta with pumpkin and hazelnuts and we loved it.

Also: what about pumpkin risotto? I don't have a recipe - when I made it, I kind of just winged it - but I'm sure you could find a good on on FoodNetwork, Epicurious, etc.
posted by pecanpies at 9:30 AM on November 29, 2011


Pumpkin pancakes and pumpkin cheesecake are lots of fun.
posted by Ms. Moonlight at 9:35 AM on November 29, 2011


Pumpkin mousse!
posted by thewumpusisdead at 9:36 AM on November 29, 2011


Also, pumpkin puree freezes very nicely so if you don't want to use it all right now just stick it in the freezer.
posted by mskyle at 9:38 AM on November 29, 2011


So far I have used up some canned pumpkin by making breakfast smoothies with my Magic Bullet. It tastes good mixed with another fruit like banana or avocado, along with some milk (or Soy Milk, etc.). I've found it also tastes good mixed with Greek yogurt and a bit of honey, for breakfast or lunch - or just a snack.
posted by LaurenIpsum at 9:44 AM on November 29, 2011


I have had fantastically delicious butternut squash souffle, so I assume it would be similarly delightful with pumpkin.
posted by elizardbits at 9:46 AM on November 29, 2011


I use this Martha Stewart pumpkin enchilada sauce, and make an enchilada pie with grilled squash/onion/anaheim chile filling instead of chicken. It's good!
posted by Duffington at 9:47 AM on November 29, 2011


I made up this pumpkin soup recipe a couple of years ago, and now I'm required to make it every Thanksgiving. Here's an attempt to modify it to your 3-cup need, but you're going to have to play with it for taste:

3 cups pumpkin
1 onion
Couple tbs of cooking oil
1/2 cup smooth peanut butter
1 1/2 tbs curry powder
salt & pepper to taste
a couple dashes of sriracha or tabasco
Sour cream
2 qt broth (more or less depending on how thick it is).

Heat the oil in the pan, and add the curry powder. Saute for a minute or so to release the aroma's. Add the onion, and saute until translucent. Add the pumpkin, broth, peanut butter, salt & pepper. Heat to a low simmer, and simmer for 10 minutes. Optional step: run a hand blender through it until it's smooth, or run it through a blender. Serve in a bowl with a spoonful of sour cream.
posted by Runes at 9:52 AM on November 29, 2011 [1 favorite]


I used to have a recipe for jalapeno pumpkin soup that I loved. I can't find it right now, but this one looks fairly similar: Corn and Pumpkin Soup with Jalapeno Pesto.
posted by monkeys with typewriters at 9:53 AM on November 29, 2011


My mouth is watering!!! Thank you all so much - I'm going to decide what I'll use the pumpkin for at around 3pm. Then I'll run to the store for extra ingredients and tonight I'll get cooking!

I'll update with the results, of course :)
posted by Elly Vortex at 10:04 AM on November 29, 2011


We had pumpkin tacos at a friend's house the other night. Sooo good.
* SLAW AND CHILES:
* 2 cups very thinly sliced green cabbage
* 1/2 cup coarsely chopped cilantro
* 2 green onions, thinly sliced
* 3 large dried ancho chiles, stemmed, seeded, and thinly sliced crosswise
* 1 1/2 tablespoons olive oil

* PUMPKIN SPREAD:
* 2 tablespoons butter
* 1 tablespoon ground ancho chiles
* 1/4 teaspoon ground allspice
* 1 can (15 oz.) pumpkin purée
* 3 ounces cream cheese, cut in chunks
* 3/4 teaspoon kosher salt
* 1/4 cup orange juice

* TORTILLAS AND ASSEMBLY:
* 36 small (4 in.) corn tortillas*
* 1/2 cup salted toasted pumpkin seeds (pepitas)
* 1 orange, cut into small wedges
* Kosher salt
posted by mandymanwasregistered at 10:10 AM on November 29, 2011 [3 favorites]


I got this crock pot recipe from my sister for pumpkin turkey chili and it's delicious! I'm sure you can omit the turkey or substitute something vegetarian.

1 Tbsp. vegetable oil
1 cup chopped onion
1/2 cup green bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 clove garlic, minced
1 lb. ground turkey
1 can (14.5 oz.) diced tomatoes (I used 1 can of Rotel tomatoes instead)
1 15 oz. can Dark Red Kidney Beans (This wasn't in the original recipe, but it needed some beans, so I added them)
2 cups pumpkin puree
1 1/2 Tbsp. chili powder
1/2 tsp. ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese


Heat the oil in a large skillet over medium heat and sauté the onion, green bell pepper, yellow bell pepper and garlic until tender. Stir in the turkey and cook until evenly browned. Pour meat mixture into slow cooker. Mix in the tomatoes, pumpkin, and beans. Season with chili powder, pepper, and salt. Cover and set on low, and cook for 4 to 5 hours. Serve topped with Cheddar cheese. Refrigerate any leftovers. Serves 4 to 6.
posted by random thoughts at 10:18 AM on November 29, 2011


My pumpkin soup doesn't really have a recipe, but is AMAZING. Just pumpkin, ginger, garlic, veggie broth, onion, puree it all together, and then at the end you add some heavy cream (doesn't take much) and a sprinkle of nutmeg. I tend to just boil raw pumpkin chunks in the broth/ginger/garlic/onion and then puree it with an immersion blender, but you could start with puree no problem.
posted by arcticwoman at 10:19 AM on November 29, 2011 [1 favorite]


Pumpkin, Feta, and Cilantro Quesadillas
posted by SNWidget at 10:20 AM on November 29, 2011 [1 favorite]


Seconding pumpkin pancakes. Pumpkin waffles also work pretty well. You just need to make sure you don't put in too much pumpkin or the pancakes end up very heavy.
posted by alms at 10:24 AM on November 29, 2011


If you eat hot cereal , add pumpkin to that ! I am having it right now , this time it is millet cooked ( slow boiled /simmered with water and milk ) . It can be farina , or some other grains . Probably not the oatmeal .
posted by Oli D. at 10:35 AM on November 29, 2011


Pioneer Woman's Pumpkin Soup
posted by litnerd at 11:49 AM on November 29, 2011


I was skeptical of this recipe/concept at first, but pumpkin pie overnight oats was a tasty & super easy-to-prepare way to use up my leftover pureed pumpkin. And hey, you get extra points for including a vegetable in your breakfast!

I found it needed a bit more tang to it so I added some pomegranate molasses, but you could probably sub in something else to add more oomph - more maple syrup, a little bit of citrus juice, etc.
posted by soleiluna at 11:50 AM on November 29, 2011


I make Shopsin's Pumpkin Pancakes at least twice a month. I switch the amounts of cream and milk around and thin t down further with milk. I have used this batter in the waffle iron, too, and it kicks ass.
posted by Foam Pants at 12:36 PM on November 29, 2011


I love this soup -- the addition of the apple makes the soup lighter, which I like. I bet pumpkin would work beautifully -- just omit the squash and add the pumpkin puree at step 5.

CURRIED SQUASH AND APPLE SOUP

4 cups chicken or vegetable stock
3 tsps curry powder
3 medium apples
4 cloves garlic
3 cups cubed butternut winter squash

Directions
1. Roast squash, garlic and apples in skins in the oven until soft.
2. Pour stock into saucepan and put on simmer.
3. Remove skins from roasted apples and add to saucepan. Let simmer for 5 minutes.
4. Remove saucepan contents and puree in blender to desired consistency.
5. Pour back into saucepan and continue to simmer for 20 minutes.
6. Add salt, pepper and curry powder to taste.
posted by ourobouros at 2:30 PM on November 29, 2011 [3 favorites]


Winners! I am going to make the Pumpkin Pie Vegan Overnight Oats. I will also make the Pumpkin Soup with Crispy Shallots, but I need to cook up some vegetable stock tonight/tomorrow first. There are so many great recipes here, I might have to go get some MORE pumpkins.

Thanks, everybody!
posted by Elly Vortex at 3:37 PM on November 29, 2011


Ooh! Go get more pumpkins, because you HAVE to make these Pumpkin Cheddar Muffins from the Baked Explorations cookbook.

Delicious. (and you really can halve the butter and they will still be totally decadent.)
posted by exceptinsects at 7:12 PM on November 29, 2011 [1 favorite]


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