Recipes for pumpkin soup, scones and cheesecake

Though most common in desserts and other sweets, pumpkin also can be used in savoury dishes. Here are some recipes from both categories to try.

PUMPKIN SOUP

This pumpkin soup has some of the same seasonings — cinnamon and nutmeg — often associated with pumpkin desserts, but the other ingredients guarantee it is a savoury dish. This soup freezes well.

Chef Rodney Weisner says you can top each serving with a dollop of sour cream, but it also tastes great on its own.

• 30 ml (2 tbsp) olive oil, for frying
• 1 large yellow onion, chopped
• 1 clove garlic, chopped
• 1 medium sweet potato, peeled and chopped
• 15 ml (1 tbsp) cinnamon
• 7 ml (1 1/2 tsp) nutmeg
• 15 ml (1 tbsp) dried thyme
• Salt and pepper, to taste
• 4 l (16 cups) water, chicken broth or vegetable broth
• 2 medium russet potatoes, peeled and chopped
• 1 can (796 ml/28 oz) pumpkin puree or 800 ml (3 1/4 cups) homemade pumpkin puree
• 30 ml (2 tbsp) potato starch
• 75 ml (1/3 cup) cold water
• Sour cream (optional)

In a large stock pot, place oil; add onion and saute until tender. Add garlic and saute briefly, stirring often. (Garlic will burn easily if left too long.)

Add sweet potato, cinnamon, nutmeg, thyme, salt and pepper. Saute for 5 to 10 minutes, then add water, russet potatoes and pumpkin puree. Bring to a boil, then reduce heat and simmer until potatoes are tender.

Remove from heat and puree with an immersion blender, then return to heat and bring to a boil.

In a bowl, mix potato starch and cold water together and add to soup when it is boiling. Reduce heat and simmer for 10 to 15 minutes. Season as needed.

Ladle into soup bowls and top each serving with a dollop of sour cream, if desired.

Makes 6 to 8 servings.

Source: Rodney Weisner, chef at the Designer Cafe, Kentville, N.S.

OATMEAL PUMPKIN SCONES

Without the topping, these scones are a hearty accompaniment to soup. With the topping, they’re a sweet treat on their own.

• 375 ml (1 1/2 cups) rolled oats
• 2 large egg yolks
• 150 ml (2/3 cup) pumpkin puree
• 375 ml (1 1/2 cups) flour
• 75 ml (1/3 cup) sugar
• 10 ml (2 tsp) baking powder
• 2 ml (1/2 tsp) salt
• 150 ml (2/3 cup) cold butter cut into 1-cm (1/2-inch) cubes
• Optional Topping
• 45 ml (3 tbsp) butter
• 45 ml (3 tbsp) brown sugar
• 15 ml (1 tbsp) maple syrup

Preheat oven to 190 C (375 F).

Toast oats for 7 to 9 minutes. Let cool and set aside 30 ml (2 tbsp) of oats.

Whisk together egg yolks and pumpkin puree.

Increase oven temperature to 200 C (400 F).

In a food processor, combine flour, sugar, baking powder and salt and pulse about 4 times. Add butter and pulse again 12 to 14 times until mixture resembles cornmeal.

Place in a bowl; add all but reserved oats and pumpkin. Mix together.

Dust work surface with half of remaining oats and place dough on it. Dust top with rest of oats and pat dough into 18-cm (7-inch) circle with 2.5-cm (1-inch) thickness. Cut into 8 wedges and place separately on parchment-lined baking sheet.

Bake for 15 to 20 minutes until scones are golden brown.

If using topping, in a pan, combine butter, brown sugar and maple syrup and simmer, stirring constantly, until sugar dissolves. Let cool and drizzle on top of scones.

Makes 8 scones.

Source: Patrick Bezanson, baker at the Designer Cafe, Kentville, N.S.

PUMPKIN CHEESECAKE WITH MAPLE GLAZED WALNUTS

This cheesecake has all the taste and creaminess of pumpkin pie without having to make pastry.

Crust

• 300 ml (1 1/4 cups) graham wafer crumbs
• 45 ml (3 tbsp) granulated sugar
• 50 ml (1/4 cup) melted butter

Filling

• 300 ml (1 1/4 cups) granulated sugar
• 20 ml (4 tsp) cornstarch
• 3 pkgs (250 g each) brick light cream cheese, softened
• 3 eggs, room temperature
• 50 ml (1/4 cup) packed brown sugar
• 375 ml (1 1/2 cups) cooked pumpkin puree, drained
• 75 ml (1/3 cup) 2 per cent plain Greek yogurt or low-fat sour cream
• 7 ml (1 1/2 tsp) vanilla
• 10 ml (2 tsp) ground cinnamon
• 5 ml (1 tsp) ground ginger
• 2 ml (1/2 tsp) ground nutmeg
• 1 ml (1/4 tsp) salt
• 0.5 ml (1/8 tsp) ground cloves

Maple Walnuts

• 10 ml (2 tsp) butter
• 250 ml (1 cup) walnut halves
• 30 ml (2 tbsp) maple syrup
• 15 ml (1 tbsp) granulated sugar
• 4 ml (3/4 tsp) ground cinnamon
• Whipped cream, for topping

Preheat oven to 180 C (350 F).

Crust: In a medium bowl, mix together crumbs and sugar. Stir in melted butter. Press firmly into a 23-cm (9-inch) springform pan; wrap bottom of pan with foil and set aside.

Filling: Mix together sugar and cornstarch. Add to cream cheese in a large bowl. Using an electric mixer, beat cheese, sugar and cornstarch together until very smooth.

In a separate large bowl, whisk together eggs and brown sugar. Stir in pumpkin, yogurt, vanilla, cinnamon, ginger, nutmeg, salt and cloves. Fold in cream cheese mixture until well blended. Pour over prepared crust.

Bake until almost set in the centre, about 1 hour. Remove to wire rack. Immediately run knife around edge of pan. Let cool completely. Cover and refrigerate (still in pan) for 4 hours or up to 24 hours.

Maple Walnuts: In a large non-stick skillet, melt butter over medium heat. Stir in walnuts, maple syrup, sugar and cinnamon. Cook, stirring constantly, for 3 to 4 minutes, until nuts are well coated. Spread on parchment paper-lined baking sheet, separating pieces. When cooled, coarsely chop.

Remove outer ring from springform pan and place on a serving platter. Decorate with whipped cream and chopped walnuts.

Makes 12 servings

Source: Foodland Ontario.

SEASONED PUMPKIN SEEDS

Cajun seasoning will give a little bite to your snacks while sugar and spice seasoning is more reminiscent of pumpkin pie. Besides eating as snacks, the seasoned seeds can be added to salads or used as garnishes.

• Seeds from 1 large pumpkin (about 500 ml/2 cups)
• 2 ml (1/2 tsp) salt
• 30 ml (2 tbsp) vegetable oil

Cajun Seasoning

• 5 ml (1 tsp) each chili powder and cumin
• 1 ml (1/4 tsp) each cayenne pepper and garlic powder
• Sugar ‘n’ Spice Seasoning
• 30 ml (2 tbsp) packed brown sugar
• 2 ml (1/2 tsp) ground cinnamon
• 0.5 ml (1/8 tsp) allspice

Remove all strings and any remaining pulp from pumpkin seeds. On a large baking sheet with sides, spread 500 ml (2 cups) seeds. Let stand at room temperature to dry, 3 to 4 hours or overnight, stirring once or twice.

Preheat oven to 180 C (350 F).

Sprinkle seeds with salt. Gather seeds into middle of baking sheet; drizzle with oil, stirring until evenly coated. Spread out seeds on sheet. Roast on bottom rack of oven for 10 to 15 minutes or until golden, stirring every 5 minutes.

Meanwhile, combine ingredients for desired seasoning.

Remove seeds from oven and turn into bowl. Sprinkle with seasoning of choice, stirring to evenly coat seeds. Serve warm or at room temperature. Store in covered jar in refrigerator.

Makes 500 ml (2 cups)

Source: Foodland Ontario.