Pumpkinhabanerocheddarsouffles Recipes

COOKED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cut pumpkin into small manageable pieces and cut off pith and seeds.
• Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
• When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

PUMPKIN SOUFFLE WITH HABANERO CHEDDAR

Steps:

• To make 8 pumpkin soufflés, begin by preheating your oven to 350°F. Place the uncut pumpkins in a large shallow dish and add 1/4 inch of water. Cover tightly with foil and bake for about 40 minutes, or until tender. Let cool. Reheat oven to 375°F. Remove tops from pumpkins with a paring knife. Remove and discard seeds, then scoop out flesh, leaving a ¼ - inch-thick shell. Place four cups of pumpkin flesh in a mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and place the egg whites in a separate bowl. Stir flour and baking powder into the pumpkin mixture, then stir in diced Cabot Habanero Cheddar. Season with salt and pepper. Whip egg whites into stiff peaks and fold into the pumpkin mixture. Spoon soufflé mixture into pumpkin shells, dividing mixture evenly. Place filled mini pumpkins on a baking sheet and bake for approximately 12 to 15 minutes, or until puffed and set. Dig in! For another delicious pumpkin and cheese dish that's gorgeous to serve, try this Mac & Cheese Baked in a Pumpkin. Did you know Cabot is a co-operative of over 1,100 farm families who continuously strive to produce the best dairy products around? If you love this pumpkin soufflé recipe as much as we do, we'd really appreciate it if you could rate and review it when you have the chance!

CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE

Steps:

• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
• Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

PUMPKIN CHIFFON DESSERT

Steps:

• In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

BAKED STUFFED PUMPKIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
• Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
• In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.
• Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.

PUMPKIN SPICE TRUFFLES

Steps:

• Place cream cheese into a medium bowl and beat using a hand mixer until fluffy.
• Set 1/2 the white chocolate aside and place other 1/2 into a medium microwave-safe bowl. Microwave for 30 seconds and stir. Continue to microwave in 30-second intervals until chocolate is completely melted and smooth.
• Pour melted chocolate into whipped cream cheese. Blend using a hand mixer until mixture is well blended, about 2 minutes. Add pumpkin pie spice and continue to mix until well blended, 1 to 2 minutes.
• Form chocolate mixture into small balls using a spoon or melon baller and place on a baking sheet lined with wax paper. Place balls in the refrigerator until firm enough to retain their shape when dipped in warm chocolate, at least 1 hour.
• Melt remaining white chocolate in a microwave-safe bowl in a microwave in 30-second increments until completely melted. Dip each ball entirely into melted chocolate; return to wax paper and let cool until set, 20 to 30 minutes.