Recipes That Will Make You Love Pumpkin

Directions

Heat olive oil over medium-high heat in a large stock pot or Dutch oven. Add onion and cook for 2 to 3 minutes, stirring occasionally or until onion just starts to soften. Add the ginger, garlic and salt, and sauté for approximately 1 minute.

Reduce heat to medium and add the butternut squash, Fresno chile and jalapeño pepper. Mix well. Continue to sauté for 5 to 6 minutes, stirring frequently to prevent vegetables and chiles from burning. Add the sugar snap peas and mushrooms.

Increase heat to high and add chicken broth, water, red curry paste, pumpkin puree, coconut milk, fish sauce, soy sauce and lime juice. Once boiling, add chicken breasts to the soup, reduce heat to low and cover. Simmer for 15 to 20 minutes or until chicken is fully cooked.

Remove chicken from the pot and shred. Add the shredded chicken back to the pot along with the baby spinach. Cook soup just until the spinach has wilted. Remove from heat and season to taste, adding more water (if soup is too thick), salt, pepper, fish sauce or soy sauce to taste.

Divide prepared ramen noodles between bowls and add soup. Serve immediately.

Garnish with chopped cilantro, green onions, fresh lime juice, sliced chiles and sesame seeds, if desired.

Perfectly Pumpkin Hummus With Herb Drizzle

“When we think of hummus, we think of chickpeas, but this dish can be so much more when you add pumpkin!” — Erin Fletter, CEO and founder of Sticky Fingers Cooking and author of Farm to Table

Serves 4 to 6

Prep time: 30 minutes

Cook time: 5 minutes

Ingredients

For the pumpkin hummus:

1 16-ounce can garbanzo beans (chickpeas), rinsed and drained

¼ cup pumpkin puree

3 tablespoons lemon juice

1 small garlic clove, chopped

2 tablespoons olive oil

1½ teaspoons salt

Paprika, optional for sprinkling

For the herb drizzle:

¼ cup Italian parsley leaves

1 tablespoon lemon juice

½ teaspoon salt

⅔ cup olive oil

Directions

Make the hummus: Drain and rinse 1 can garbanzo beans. Pop off the skins from the beans and discard the skins.

Combine the garbanzo beans, pumpkin puree, lemon juice, garlic, olive oil and salt into a food processor or blender (or large bowl for use with an immersion blender).

Blend until smooth. Add some water if needed until it reaches the desired consistency. Transfer hummus to a bowl and clean out the food processor or blender if necessary.

Make the herb drizzle: Snip or tear Italian parsley leaves into small bits. Combine the parsley, lemon juice, salt and olive oil in a food processor or blender (or small bowl for use with an immersion blender). Blend until smooth and bright green. Drizzle on top of the hummus and sprinkle paprika on top, if using, before serving.

Sticky Rice Stuffing With Pumpkin and Chestnuts

“Many Chinese American families may serve a variation of this popular dish at Thanksgiving, next to the turkey and green bean casserole.” — Pat Tanumihardja, coauthor of Mortar and Pestle: Classic Indonesian Recipes for the Modern Kitchen 

Serves 8 to 10 as a side dish

Cook time: 35 minutes

Soaking time: 1 hour

Ingredients

1½ cups glutinous rice

1½ cups long-grain rice

3¾ cups water or vegetable stock

1 teaspoon fine sea salt, divided

1 tablespoon canola or other neutral oil

1 small yellow onion, chopped (about 1 cup)

1 cup chopped fennel bulb (½ medium bulb)

8 ounces cremini mushrooms, sliced

2 cups peeled and chopped pumpkin (1-inch cubes)

5 ounces peeled, cooked chestnuts, chopped

1 tablespoon sesame oil

½ teaspoon freshly ground black pepper

2 to 3 tablespoons reduced-sodium soy sauce

Chopped cilantro for garnish

Chopped green onions for garnish

Directions

Put the glutinous rice and the long-grain rice in a 6-quart pot, and wash in several changes of water until the water runs clear. Drain thoroughly. Add 3¾ cups fresh cold water or stock and ½ teaspoon salt. Set aside for 1 hour.

In a medium skillet, heat the oil over medium-high heat until it shimmers. Add the onions and fennel, and stir and cook until fragrant and soft, about 2 minutes. Add the mushrooms, and stir and cook 2 to 3 minutes until they start to wilt and release juices. Take off the heat.

Set the pot of rice on the stove and bring to a boil over high heat. Reduce the heat to medium and cook for 6 to 8 minutes, until the water is almost completely absorbed.

Place pumpkin and chestnuts on top of rice and cover with a tight-fitting lid. Reduce the heat to low, and allow the steam to cook the rice for 10 minutes more.

Add sesame oil, remaining ½ teaspoon salt, black pepper and 2 tablespoons soy sauce, followed by the cooked mushroom mixture. Stir from the bottom to distribute the ingredients and mix well. Cover and cook for another 5 minutes or until the pumpkin is cooked and the rice is tender but not mushy; you should still see individual grains. Taste and add the remaining 1 tablespoon of soy sauce if desired.

If the rice is still hard, make a well in the center of the pot and add 2 tablespoons water or stock. Cover and raise the heat to high to generate more steam, then reduce heat and cook a few more minutes until tender. Moisten rice stuffing with vegetable stock if desired, and shower with cilantro and green onions. Serve as a side dish.

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