Herbed Pumpkin Recipes

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HERBED PUMPKIN GRAVY



Herbed Pumpkin Gravy image

This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews.

Provided by R. Holland

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 40m

Yield 10

Number Of Ingredients 10

1 cup quick-cooking steel-cut oats
3 cups water
2 cups hot water, or more to taste
1 (15 ounce) can pumpkin puree
1 teaspoon white sugar
½ teaspoon herbes de Provence
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch garlic powder
1 tablespoon virgin olive oil

Steps:

  • Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
  • Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
  • Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.8 g, Fat 2.5 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 222.5 mg, Sugar 2.2 g

ROASTED HERBED PUMPKIN



Roasted Herbed Pumpkin image

This is such an easy side dish recipe that can be made in a jiffy. The roasted pumpkin is flavored with a range of herbs and spices that you can adjust to your own preference.

Provided by ilka222

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
2 teaspoons coriander seeds, coarsely ground
2 teaspoons dried oregano, crumbled
1 clove garlic clove, minced, or more to taste
½ teaspoon fennel seeds
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pound cubed fresh pumpkin

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
  • Bake in the preheated oven until soft, about 30 minutes.

Nutrition Facts : Calories 97.4 calories, Carbohydrate 9.1 g, Fat 7.2 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 583.6 mg, Sugar 1.6 g

HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)



Herbed Pumpkin Seed Mole (Mole Verde con Hierbas) image

In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in it.

Provided by Cecilia Hae-Jin Lee

Categories     Sauce     Blender     Vegetable     Cinco de Mayo     Squash     Pumpkin     Fall     Summer     Tomatillo     Party     Advance Prep Required

Yield Makes about 3 cups

Number Of Ingredients 13

1 cup peeled pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 tablespoon vegetable or olive oil
1 onion, cut into wedges
5 tomatillos, husked and halved
5 garlic cloves, halved
2 jalapeño peppers, sliced
2 cups chicken broth
1 packed cup coarsely chopped, fresh cilantro
1 cup coarsely chopped fresh parsley
1/2 cup fresh epazote (optional)
1 teaspoon salt

Steps:

  • In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
  • In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
  • Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

HERBED PUMPKIN FLATBREAD



Herbed Pumpkin Flatbread image

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup chickpea flour
1 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon baking powder
1/4 teaspoon dried thyme
1/2 cup canned pumpkin
1 tablespoon plus 2 teaspoons canola oil, divided
1 teaspoon water
Optional: tzatziki sauce, fresh thyme and fresh rosemary

Steps:

  • In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.

Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

HERBED PUMPKIN



Herbed Pumpkin image

Make and share this Herbed Pumpkin recipe from Food.com.

Provided by mummamills

Categories     Yam/Sweet Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg pumpkin, you can use orange sweet potato instead,about 2 pound
2 tablespoons butter (approx)
1 teaspoon dried herbs
salt & fresh ground pepper
2 cups chicken stock
1 teaspoon sugar (optional)

Steps:

  • Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer.
  • Melt about 100gr butter, add pumpkin, and coat in butter.
  • Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
  • If the pumpkin isnt very sweet, you can sprinkle with the sugar.
  • Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
  • Enough to come about half way up the pumpkin.
  • Cover and turn heat right down.
  • Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
  • When the pumpkin is cooked, turn off heat.
  • When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).

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Top Asked Questions

How to make baked pumpkin with aromatic herbs?
Preheat the oven to 180ºC (top and bottom heat). Line an oven tray with baking parchment and arrange the pumpkin slices on it. Scatter the herbs over the slices evenly and season to taste. Place the whole, unpeeled garlic cloves around the slices. Drizzle generously with Extra Virgin Olive Oil from Spain.
Can you add herbs to a pumpkin soup?
Pumpkin soup is not only flavored with herbs. There are plenty of options that ensure that your soup has just that little bit extra. You can fill this in yourself with all kinds of tasty toppings or preparations. As I mentioned, you can also add other ingredients that are not herbs or spices. Feta, for example, gives a creamy taste to the soup.
What's the best way to cook pumpkin seeds?
Preheat oven to 300°F and line a baking sheet (or two, depending on how many seeds you have) with parchment paper. Toss the towel-dried pumpkin seeds with oil, salt, and seasoning, making sure each seed is well-coated. Spread the seeds in one even layer on the prepared baking sheet.
How to cook a pumpkin with olive oil and spices?
Use a vegetable peeler to peel the skin off. Cut the peeled pumpkin slices into cubes. Place the pumpkin cubes in a large bowl and coat them with olive oil and spices. Transfer the seasoned pumpkin pieces to a parchment-paper-lined rimmed baking sheet. Roast them until fork-tender, about 30 minutes at 425°F, tossing them halfway through.

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