And so this brings me to why I’m posting about pumpkins: Karmic Kitchen’s Dim Sum SundayPumpkin/Squash Challenge. With all the varieties available, La Diva decided to go with butternut, as I find it to not have the stringiness of acorn squash and also has a firm texture and sweet taste. But first, a bit more info about PUMPKIN!
Eating out in Australia, I’ve had pumpkin in Thai stir-fries and coconut curries, Indian vegetable curries and also most commonly with roasted leg of lamb for Sunday dinner!
One of the dishes that’s become a favorite in La Diva’s house is my roasted pumpkin risotto! I didn’t choose to make pumpkin but roasted cubed butternut squash in extra virgin olive oil. Make a standard risotto (I use chicken broth but of course you can also use veggie stock for those pesky vegetarians in your life!) and once the rice is cooked AL DENTE, add butter, grated parmesan cheese and the squash. I add a tablespoon each of freshly chopped marjoram, chives and thyme and stir through carefully at the very end. SERVE and mangia!
La Diva likes to serve the pumpkin risotto with crusty bread and a crunchy green salad for a satiating meal. (It’s Big Fella Approved!) And, it’s so delicious heated up the next day!
But wait, there’s more!!!
Pumpkin Soup…inspired by the hundreds of pumpkin soup recipes out there. Entered by Heather Gallagher from Michigan. (you know her, she’s my cousin that gave everyone a home-made pie at her wedding?!)
2 tbsp olive oil
1 tbsp butter
1 cup chopped white onion
1 cup crisp corn kernels (canned without salt is actually good if fresh is not available) frozen is too soggy
1 cup of diced potato (I have used frozen “potatoes o’brien” instead and it’s not too bad!)
1/2 cup of diced/finely chopped red pepper
32 oz chicken stock (I taste a huge difference between real, homemade stock and stock from the store…but I’ve use the store bought stuff before and nobody else complained.)
1 tsp black pepper
1/2 tsp ground sage
2 cups of cooked pumpkin (I have tried canned and fresh and I prefer canned for this recipe because of the consistency)
1.5 cups of whole milk or half & half
1/8 cup blue cheese crumbles
chives for garnish/topping roasted, salted pepitas for garnish/topping
In a large dutch oven saute onion in the olive oil and butter until translucent and starting to develop a toasty brown around the edges. Toss in potatoes and cook until they are done and show some brown on the edges. Add corn, red pepper, black pepper and sage and cook all together for approx. 5 minutes. Add the chicken stock and simmer with vegetables for 15-20 minutes and then add the pumpkin, stirring gently.
Cook additional 5 minutes until heated through. Add milk and the blue cheese and heat to desired serving temperature. Top with chives, additional blue cheese crumbles and toasted, salted pepitas.
Heather says: “This is not a labor intensive, absolutely ‘by the recipe’ type recipe. I have added different ingredients like crumbled bacon, walnut pieces, green onion on top, a little horseradish mixed in, some maple syrup mixed in, some hot sauce on top, etc. It lends itself to just about any kind of special taste you’re craving. It’s super healthy with sodium being probably the worst offender in the whole dish. It’s also very low in fat.”
Thanks Heather, great job!
Happy Dim Sum Sunday and HAVE A DIVA-LICIOUS WEEK, DARLINGS!
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Originally posted 2009-10-24 16:51:00.