YOU Magazine - October 2016 - Pumpkin Party
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Roy Sperr Jason Walters and Shawn Hunter     Roy Sperr Jason Walters and Shawn Hunter
NMLS: 202418/295556/348864
Equity Source Mortgage, Inc.
Phone: Roy (763) 657-2012
Phone: Shawn (763) 657-2017
Equity Source Mortgage, Inc.
October 2016

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Pumpkin Party

Pumpkin Party

October is serious pumpkin season. This month, we're calling you to push beyond pumpkin pie and expand your recipe repertoire with some easy and tasty pumpkin recipes.

But First, a Note on Purée
Both of our recipes this month call for pumpkin purée. Feel free to substitute canned purée if you're short on time; otherwise, follow these instructions first.

Cut a sugar pumpkin in half, scoop out the seeds and pulp, and place face-down on a foil-lined baking pan. Bake at 350 degrees Fahrenheit for 45 minutes to 1 hour, or until soft. Then let cool.

Scoop out the flesh and purée in a food processor. Freeze leftovers for future use.

Pumpkin Pancakes
(Serves 4)
  • 1 1/4 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Pinch of ground cloves
  • 1/2 teaspoon salt
  • 1 egg
  • 6 tablespoons pumpkin purée
  • 2 tablespoons butter, melted
  • 1 cup milk
  • Syrup and butter, for serving
Whisk the flour, sugar, baking powder, spices and salt in a bowl. Mix egg, pumpkin purée, butter and milk in another bowl. Fold wet ingredients into dry ingredients.

Heat a buttered skillet over medium heat. Pour 1/4 cup of the batter for each pancake. Cook about 3 minutes per side.

Serve with butter and syrup.

Spicy Pumpkin Soup
(Serves 4 to 6)
  • 1 tablespoon unsalted butter
  • 1 1/2 cups roughly chopped yellow onion
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons minced, peeled fresh ginger
  • 1 1/2 teaspoons yellow curry powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Small pinch of cinnamon
  • 1 teaspoon of kosher salt plus more to taste
  • 4 cups low sodium chicken stock (or vegetable broth)
  • 2 bay leaves
  • 3 1/2 cups of chopped roasted pumpkin purée OR 2 15-ounce cans of 100 percent pumpkin
  • 1 cup water
  • 3 tablespoons heavy whipping cream
  • 1/8 teaspoon black pepper
  • Yogurt (for garnish)
  • Toasted pumpkin seeds (for garnish)
Melt butter in a large, thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5-6 minutes. Add the minced garlic and ginger, and cook another minute. Add the curry powder, cumin, coriander, cinnamon and salt. Cook for another 2 minutes until fragrant.

Add the stock and the bay leaves. Add the pumpkin purée and the water. Stir to combine. If the soup is too thick for your taste, thin with stock or water. Increase heat to high. Bring to a boil then reduce heat to low. Cover and simmer for 10-15 minutes.

Remove bay leaves. Use an immersion blender to purée.

Before serving, stir in cream. Add black pepper and adjust seasonings to taste. Add more salt if necessary.

Drizzle with plain yogurt thinned with a little water. Sprinkle with toasted pumpkin seeds and serve.

Sources: Martha Stewart, Simply Recipes

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