PUMPKIN RECIPES

In response to a reader's request for recipes for pumpkin, I'm posting several here, all at once. I hope he'll (you'll) like them.

PUMPKING MOUSSE WITH CRYSTALLIZED GINGER

serves 8-10

 

1 t unflavored gelatin

1/4 C dark rum

4 eggs separated and at room temperature

1/2 C sugar

1 C pumpkin puree

1/4 t cinnamon

1/4 t ground mace

1/8 t ground cloves

1/3 C crystallized ginger, chopped, plus 2 pieces cut into julienne strips for decoration

1 1/2 C heavy cream

 

1. In a small saucepan, dissolve the gelatin in the rum over medium low heat, stirring frequently, about 2 minutes. Set aside.

 

2. In a large bowl, combine the egg yolks and a quarter cup of the sugar. Beat until thick and lemon-colored.

 

3. In a separate large bowl, combine the pumpkin puree with the gelatin mixture and whisk in the spices. Add the yolk mixture and whisk until thoroughly combined. Set aside.

 

4. Whip one cup of heavy cream until stiff and set aside.

 

5. With an electric mixer, beat the egg whites. When they being to stiffen, gradually add the remaining quarter cup of sugar. Continue to beat until the whites form stiff, glossy peaks. Fold the chopped ginger and the whipped cream into the pumpkin mixture and gently fold in the beaten egg whites.

 

6. Fold the mixture into a three quart soufflé dish and set in the freezer for 10 minutes. Refrigerate for two hours, or until ready to serve. When ready to serve, whip the remaining half cup of cream and pipe a lattice of the whipped cream over the mousse, using a pastry bag fitted with a star tube. Sprinkle with the julienne ginger.

 

 

 

CREAMY PUMPKIN SOUP, VERSION 1

makes 4 servings

 

This is the lighter version, with only a few ingredients, and using bread as a thickener.

 

2 pounds pumpkin, peeled, seeded, and cut into 1-2 inch cubes.

6 cloves garlic, peeled

4 C water

4-5 slices stale, crustless French or Italian bread

salt and freshly ground black pepper to taste

minced fresh parsley for garnish

 

1. Combine the pumpkin and garlic in a large pot, along with water and heat on medium high. (You can use stock; the flavor will be better. But this is not essential.)

 

2. Bring to a boil, then turn the heat to medium low and cook for about 30 minutes, until the pumpkin is very soft. (You can prepare up to this point. Cover and refrigerate for up to 2 days and reheat before proceeding.)

 

3. Tear the bread into pieces and add them to the broth; cook for 5 more minutes.

 

4. Puree the soup in  food mill or blender, reheat, add salt and pepper. Garnish and serve.

 

 

CREAMY PUMPKIN SOUP, VERSION II

serves 4

 

This is more complex and interesting and has more fat but is no more difficult to prepare.

 

3 T butter

1 lb pumpkin, peeled, seeded and cut into 1-2 inch cubes

1 lb crisp tart apples, such as McIntosh or Granny smith, peeled, cored and roughly chopped

1 large onion, roughly chopped

salt and freshly ground black pepper to taste

4 C chicken stock, beef stock or vegetable stock or water, preferably warmed

1/2 C dry white wine

1 t fresh tarragon leaves, or 1/4 t dried

1 C heavy or light cream

minced fresh parsley leaves or snipped chives for garnish

 

1. Place the butter in a large, deep saucepan; turn the heat to medium. When it melts, add the pumpkin, apples and onion. Cook, stirring, until the onion soften, 5-10 minutes. But do not darken. Season with salt and pepper.

 

2. Add the stock or water, wine, and tarragon, turn the heat to medium high and bring to a boil. Turn the heat to low, partially cover, and cook for about 30 minutes, until the pumpkin is very soft. Cool slightly, then puree the soup in a food mill or blender. (You can prepare up to this point and keep refrigerated and covered for up to 2 days. Reheat before proceeding.)

 

3. Return it to the p an and cook, gently over medium low heat until heated through; do not boil. Stir in the cream and cook, stirring, until hot, about 1 minute. (Do not boil or the soup will curdle.) Garnish and serve.