Oct
21
2010

Cinderella’s Magic Pumpkin

16 comments

So, if I were Cinderella I would most definitely love pumpkins right? I mean, besides getting me to the ball to dance with Prince Charming…

Damn right.

I’m not Cinderella, only her more beautiful counterpart, but I too love pumpkins (Oh, and I’m modest), as do many of you. Since it’s Fall, and October, and Trader Joe’s has every variety of pumpkins readily available (Thank you T.J.’s!), I aim to make good use of this pumpkin time of the year. (And don’t forget those tragically life changing pumpkin spiced lattes… so good!)

Spicy Curried Pumpkin Soup

not the world's best picture but DAMN good soup!

Ingredients: (don’t let the long list scare you- it’s so easy & good!)

  • 1 small pumpkin/squash
  • 1 white onions, coarsely chopped
  • olive oil for sauteing onions
  • 2 large leeks, cut into rings (and soaked to clean dirt away)
  • 1-2 garlic cloves, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • 2 tbsp Masala seasoning (or Curry seasoning)
  • sea salt to taste
  • 3/4 teaspoon dried hot red pepper flakes
  • 1/2 can pumpkin puree (about 1/2 cup)
  • 4 cups water
  • 1 1/2 cups chicken or veggie broth
  • 1 (14-oz) can unsweetened full-fat coconut milk
  • 2 cups largely shredded cabbage
  • 2 precooked chicken breasts

My little pumpkin :)

Bake, cut face down, your pumpkin/squash in a 425 degree oven until tender. Set aside.

Cook onions in olive oil in a large pot over moderately low heat, stirring occasionally, until softened, 5 minutes. Add leeks, garlic, and ginger and cook, stirring, 1 minute. Add  cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin puree, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Add in cabbage, baked pumpkin (cut into cubes), and cooked chicken. Cook for another 10 minutes, or until heated thoroughly.

DELICIOUS.

Kabocha Squash Mash

Pumpkin Sunflower Butter Cookies

Pumpkin Pie Mousse

Ingredients:

  • 1 cup fresh cooked or canned pumpkin
  • 1/2 cup tofu
  • 1/4 cup coconut meat (optional)
  • 1/2 tsp pumpkin pie spice (or combo of cinnamon, ginger, and nutmeg)
  • 1/2 tps vanilla extract
  • sweetner of choice and amount to taste (I used 1 date, big spoonful raw honey, and stevia)

Blend, blend, blend in your favorite blender (Blendtec baby!) and enjoy!

What is your favorite pumpkin recipe?

Who’s ready for Iron Chef America, Battle Pumpkin?!?! When’s that show happening?

weheartit

Related Posts Plugin for WordPress, Blogger...
Pssst! Pass it on...
Facebook Twitter Email Gmail Pinterest Delicious Stumbleupon Tumblr Digg

Hi everyone, I'm and this is my blog What Runs Lori.

Like it? Love it? Want some more of it? Subscribe now! You can also find me on Facebook and Twitter!

Contact Me!

Leave a Comment

CommentLuv badge

Previous post:

Next post: