Pumpkin Tureen Recipes

EASY PUMPKIN TURNOVERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
• Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
• Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
• Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.

PUMPKIN SOUP

Steps:

• Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.

THE PUMPKIN TUREEN

Steps:

• Preheat oven to 350°F. Prepare the pumpkin as though you were going to make a jack-o-lantern, but stop short of carving the face. (Cut off the top; remove the seeds and stringy stuff.) Place onion, bread, cheese, horseradish, and mustard inside the pumpkin. Mix with your hands until well combines. Add milk and broth (as much as will fit - you can adjust the amounts) along with the seasonings. Stir it up. Line the pumpkin lid with a piece of foil, and place it on top. Place the filled pumpkin in an ungreased baking pan. Bake until the pumpkin is tender (about 2 hours). To test for tenderness, remove the lid, and gently stick a fork into the side. It should go in easily. To Serve: Scoop deeply to bring up some pumpkin pieces from the sides and bottom along with the soup. If desired, top with some crunchy rye croutons. Yield: 4 to 6 servings

EASY PUMPKIN PUREE

Steps:

• Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
• Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
• When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
• Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.

PUMPKIN TURKEY CHILI

Steps:

• In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink, breaking turkey into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until chili reaches desired thickness.