Halloween is over… what to do with all that pumpkin!!!

2 November 2011 - No comment

In my house, with Halloween now come and gone,  we still have several un-carved pumpkins just waiting for the right recipe. Smaller pumpkins tend to be a bit sweeter than the bigger ones, but either way, don’t pass up the opportunity to make some fabulous fall recipes and put that delicious squash to good use!

My favorite fall lunch!
This meal is a family favorite in my house.  It’s delicious, nutritious and absolutely perfect  on a weekend afternoon with winter just around the corner.   A few slices of fresh green apple on the side is also a super finish to the meal.

Pumpkin Soup with Parmesan Rosemary Scones   

(1)    Scones with a savory twist – Parmesan, Rosemary and honey 

Using Nutrition First Pancake/Waffle Mix
Yields: 10-12 large scones

  • 1 ½ cup Nutrition First Pancake and Waffle mix
  • 1 ½ cup All Purpose Flour
  • 5 tablespoons cold unsalted butter, cut into 12 pieces
  • 2 Eggs
  • 3/4 cup Milk buttermilk for a decadent treat
  • 1 egg whisked with 3 tbls water for egg wash

Additions

  • ½ cup finely grated parmesan cheese
  • 1 teaspoon fresh rosemary – finely chopped
  • 3 tablespoons honey

Procedure:
Pre heat oven to 450 degrees
Combine Nutrition First™ Pancake and Waffle Mix with dry ingredients in a bowl, add in butter and rub it evenly into dry ingredients, until mixture resembles cornmeal. Add in other additions. In a separate bowl whisk two eggs with milk and honey and stir into butter mixture, until a smooth dough forms. Dusting with more flour to prevent sticking. Divide dough into three pieces and form into 5 inch rounds. Using a sharp knife that has been dipped in flour, cut into 4 wedges. Place wedges on a prepared pan and apply egg wash, wait 2-3 minutes and apply egg wash again. Handle dough as little as possible for a flakey pastry. Bake scones for 10-12 minutes or until firm.

(2)    Pumpkin soup

  • 6 cups peeled diced pumpkin
  • ½ small Onion
  • 2 garlic cloves peeled and crushed
  • 3 cups Chicken Broth (if watching salt intake choose a low sodium variety)
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Black Pepper

Procedure:
Heat oil in large/deep skillet over med-high heat. Add pumpkin, onion and garlic and cook until lightly browned. Add chicken broth, pepper and nutmeg and let simmer about 15 minutes until pumpkin is tender. Remove from heat and using a blender puree until smooth. I like to drizzle top with roasted pumpkin seeds and rosemary infused olive oil drizzle or a small dollop of sour cream. Pair with Nutrition First™  Parmesan scones and enjoy!!

 

 

 

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