WATCH: Red River College Chef Natalie Davis prepares pumpkin muffins with fresh pureed pumpkin.
WINNIPEG — Visit a patch, pick a pumpkin and carve up a jack-o’-lantern — it’s all part of a time-honoured autumn tradition.
But what do you do with that perfectly good pumpkin once Halloween is over?
You eat it, of course.
Global News put Red River College’s Chef Jonathan Royal from the Paterson GlobalFoods Institute to work.
Royal created five different recipes just for you, our viewer. We’ll be featuring a different one each day up until Oct. 31 and you can find all of the recipes right here.
Up first is a delicious pumpkin curry:
PUMPKIN CURRY
Preparation time: 1 hour
Ingredients:
- 2 Tbsp. olive oil
- 500 g skinless chicken breasts, cut into 1/2-inch cubes
- 11/2 onions, chopped medium dice
- 3 cloves garlic, minced
- 1 one-inch piece fresh ginger, peeled, minced
- 1 teaspoon crushed coriander
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 1/2 teaspoons Madras curry powder
- 700 g pumpkin, peeled, seeded, cubed medium dice
- 325 mL chicken broth
- 2 Tbsp. butter
- 1/2 cup coconut milk
- salt and pepper to taste
- slivered almonds to taste
- cilantro to taste
Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly browned and cooked through, 7 to 9 minutes. Remove from skillet and set aside.
Add remaining 1 tablespoon oil to same skillet and heat over medium. Add onion, garlic and ginger; cook until golden, 3 minutes, stirring. Add coriander, cinnamon, cumin, sugar, salt, turmeric, curry and cayenne; cook until fragrant; add butter, stirring. Add pumpkin and stir to coat with spices.
Add broth, coconut milk and reserved chicken; bring to a boil over high, cover, and reduce to a simmer. Cook 20 minutes, until pumpkin is softened and milk has thickened. Season with salt and pepper. Serve warm over rice.
Garnish with slivered almonds and cilantro.
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What list of pumpkin recipes would be complete without muffins?
PUMPKIN MUFFINS
Preparation time: 1 hour
Yield: 24 muffins
Ingredients:
- 3 1/2 cups flour
- 1 1/4 cups packed brown sugar
- 4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. nutmeg
- 1 1/4 cups pureed pumpkin
- 2 eggs
- 1 1/4 cups milk
- 2/3 cup oil
- 6 oz. cream cheese
Crumble topping:
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 2 Tbsp. butter, melted
- 1/2 cup walnuts, finely chopped
In a medium bowl sift together the flour, brown sugar, baking powder, cinnamon, salt and nutmeg. Set aside.
In another bowl combine the pumpkin, eggs, milk and oil. Add flour mixture to the pumpkin mixture and stir just until moistened and mostly combined. Do not over-mix.
Fill a muffin pan with paper cups. Fill each cup about half full.
Cut the cream cheese into 24 chunks. Place one chunk into each cup then top with the remaining batter.
Mix together the topping ingredients and sprinkle on top.
Bake at 350 F for 20-22 minutes or until the muffin batter is set.
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SPICED PUMPKIN SEEDS
Ingredients:
- 2 cups pumpkin seeds (fresh from a carving pumpkin)
- 1 tsp. chili powder
- ½ tsp. smoked paprika
- 2 tsp. salt
- pinch pepper
- 1 lime, cut in half and squeezed
- 1 tablespoon olive oil
- pinch cayenne powder (optional)
Wash pumpkin seeds well in water. Dry them with a paper towel.
Put spices, oil and lime juice on the seeds and mix well. Spread the seeds on a baking sheet and bake at 350 F for 10- 14 minutes, or until crispy, dry and fragrant.
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PUMPKIN PANCAKES
Ingredients:
- 1 egg
- 300 mL milk (add more if batter’s too thick)
- 3/4 cup all-purpose white flour
- 1/2 cup whole wheat flour (use all-purpose flour if preferred)
- 1/2 cup cooked pumpkin puree
- 1 Tbsp. sugar
- 2 tsp. baking powder
- 1/4 tsp. ground cinnamon
- Pinch nutmeg
- Pinch powdered ginger
- 2 to 4 Tbsp. vegetable oil, as needed
Combine all dry ingredients. Combine all wet ingredients except vegetable oil in a large mixing bowl. Whisk wet ingredients into dry ingredients to blend.
Heat 1 tsp. oil in a medium-sized skillet over medium heat. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden.
Repeat with remaining oil and batter.
Top with butter and maple syrup. Sprinkle with cinnamon sugar to taste. Add a dollop of whipped cream to make it decadent!
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SPICY ADOBO PUMPKIN SOUP
Ingredients:
- 1 onion, rough chopped
- 2 cloves of garlic, minced
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1/4 cup apple juice or cider
- 2 Tbsp. chipotle pepper in adobo (puree)
- 1 Tbsp. lime juice
- 500 g raw large diced pumpkin
- 1 Tbsp. honey
- 500-750 mL vegetable or chicken stock (depending on desired thickness)
- 250-500 mL whipping cream
- salt and pepper to taste
- cilantro to taste
- sour cream to taste
Sweat onion in olive oil with a pinch of salt until translucent. Add minced garlic and cook for 30 seconds to a minute more (until golden but not burning — garlic can burn fast). Add the butter.
Add the pumpkin and saute for 5 to 8 minutes. Add the adobo puree (add more if you like it hot).
Add the apple cider or apple juice. Allow to cook off a little, i.e. evaporate a little. Add the stock to cover the pumpkin. Allow to simmer on medium-high heat until the pumpkin is fork tender.
Puree with immersion (hand) blender.
Add remaining or additional stock and cream to the finished puree and stir to create the desired thickness.
Garnish with a dollop of sour cream and chopped cilantro.
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