<<Disclaimer: Verify this information before applying it to your situation.>> Thankyou to all who sent me recipes. Sadly when I went to try some out, the pumpkin had started to go off (it has been so warm and humid here recently!) Apologies for the long delay. We have been having server problems at the University and I had to print out a lot of these recipes, then scan them in when the system was up again. Any "funnies" will be ones I missed from the scanning process. I have collated all the information I can, avoiding putting any recipes which might not comply with the rules of our list on this compilation. Because it is so imprecise, I now ignore all recipes with dry materials measured in cups. Those that were sent to me in this measure form are not on this compilation. For our continental friends 1 oz is about 25 g 1 lb is about 450 g the calculation of farenheit to centigrade is subtract 32, divide by 9 and multiply by 5 (400 F is about 200 C) Here's the Curried Pumpkin Soup recipe adapted from ~Food&Wine_ magazine, November 1997. Good luck. 9 lbs. sugar pumpkins, halved lengthwise, or cut into large pieces 2 TB acceptable vegetable oil (1 like toasted sesame) 5 pears -- peeled, cored, and cut into 2-inch chunks 3 large Spanish onions, sliced 15 garlic cloves, chopped 4 TB hot homemade curry powder 2 minced fresh chillies salt and freshly ground pepper 4 qts. homemade chicken or vegetable broth l+112 cups dry white wine 1 cup heavy cream Preheat the oven to 350 degrees F. Place the halved or large pumpkin pieces on 2 rimmed baking sheets and add 112 cup water on each sheet. The pumpkin should be skin side up. Bake for about l+112 hours, or until tender. When cool enough to handle, discard the seeds and peel the pumpkin. Heat the oil in a large heavy stock pot. Add the pears, onions, garlic, curry powder, chillies, and a large pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the onions are tender. Add the cooked pumpkins, stock, and wine and bring to a boil over high heat. Stir well, reduce the heat to moderate and simmer for 45 minutes. Remove from the heat and let cool for 5 minutes. Working in batches, puree the soup in a blender or food processor until smooth; transfer to a clean saucepan and season with salt and pepper. (if you aren't feeding 12 people, at this point, portion out the soup and freeze or can it.) To serve, reheat the soup, ladle into shallow bowls and swirl in the heavy cream as a garnish. Chopped fresh coriander/cilantro is also nice on top. The original recipe, from Hammersley's Bistro in Boston, MA garnishes the soup with a homemade pappadum wafer, but that recipe contained gluten. The soup is good on its own; if you have a pappadum recipe or gf pappadum available, cut the pappadum into wedgesand fry them as a nice crisp accompaniment. I hope you enjoy this recipe. I do love pumpkins and winter squashes of all kinds, so I'm pretty picky about the type. I have also used red kuri squash, butternut, acorn, and, even, Hubbard successfully in pumpkin soup recipes. I know this may not be exactly what you are looking for but, we too had an abundance of pumpkin this past fall. Also any recipe you have for Quick Breads calling for apples, zuchccini, even bananas you can substitute either diced pumpkin or pureed pumpkin, toss in the nuts or whatever else your recipe calls for. Hi David, here's a flavorful pumpkin soup recipe. As you'll see, the measures are mostly in pieces... i don't remember them exactly myself. Pumpkin soup 4 lbs pumpkin 3 large carrots 3-4 medium sized tomatoes 1 large or two medium onions 50 g butter 3 tablespoons fresh dill finely chopped sour cream salt, pepper Cut (edible part of) pumpkin in 1" cubes, carrots into 112" slices. Put both in a large pot and cover with water. The original recipe called for the water to be 2 cm deep above the pumpkin, but the pumpkin will float, so do what you can. Bring to a boil and simmer for -40 minutes, or until the pumpkin is soft. In the meantime, chop the onions, peel and chop the tomatoes. Melt the butter in a deep pan and sautee the onions until they turn translucent. Add the tomatoes and sautee briefly. When the pumpkin is soft, add the onion-tomato mix, transfer to a blender and puree. Pour back into pot, reheat gently, add the dill and salt and pepper to taste. Serve with a dollop of sour cream (or Creme Fraiche, if you can get that) in each bowl. Enjoy! Part of the issue to consider with flavor is what kind of pumpkin did you grow? Is it a sugar or pie pumpkin, which produces denser, sweeter "meat"? Standard Jack O'Lantern pumpkins are largely inedible because they are so fibrous and watery. Then there is the pumpkin that runs in between and is best treated as a winter squash. Thus, if the pumpkin is not sugar/pie pumpkin, no matter how tasty the recipe, if it is watered down pumpkin flavor, there will be less flavor. I sent out a pumpkin bread recipe that uses 14 ounces of pie pumpkin, cooked, earlier this week. Pie pumpkins may also be cooked down into a "pumpkin butter" like applesauce, with lots of grated ginger, cinnamon, and allspice cooked in with the pumpkin. Pie pumpkins may also be cooked into pumpkin chutney, where the spices are hotter or more complex, depending on your preference. I don't have a recipe for pumpkin but... To flavor pumpkin, use the following spices: mace, nutmeg, cloves, ginger, and/or cinnamon. The first four are especially delicious mixed into your cooked pumpkin. Those are the favorite spices for pumpkin pie. You can use pumpkin for pudding as well. Same spices. You can boil your pumpkin until tender (or cook cut pieces in the microwave until soft), scoop out the meat (that's the pumpkin between the shell outside and the seeds inside), mash it up, spice it up with the above spices to taste - salt too - and serve as a vegetable. Some people add butter as well. You can make pudding with pumpkin. Use a GF pudding recipe and dump in a cup or so of cooked pumpkin AND some or all of the above spices for flavoring. You can use pumpkin to make GF pumpkin bread or pumpkin muffins. See your favorite GF baking book for appropriate recipes. Have fun. Pumpkin is very good for you nutrionally. Baked or boiled or microwaved and seasoned and served as a side dish, it is absolutely wonderful as well as healthy and colorful. Pumpkin is a squash. We generally put nutmeg and butter and salt on it when serving it as a side dish, but that's because I'm too lazy to get out the mace and ginger as well. Those three are my favorites for flavoring pumpkin. David, try making pumpkin pie with out crust but put it in custard cups or pie dishes. We found on fresh, if you cut it in half or quarters clean it out turn it upside down on a cookie sheet and bake it till it just collapses and spoon out, add you pie ingredients then mix, and then blend it with a blender till very smooth it will be lite as air and very tasty. Have fun. I've never had much luck with pumpkin either, except for the obvious--the seeds. Toasting them in the oven and salting them lightly makes a delicious snack. I also sometimes use chunks of fresh pumpkin in stews, though I don't have a recipe for this. The best recipe I know is pumpkin risotto; cook some chunks in the oven with some soy sauce (or water), in pan covered with aluminum foil; mash and add finely chopped nuts+thyme, in pan with oil to reheat, add to rice (cooked with some onion/leeks) adapted from the weekend FT Pumpkin & other squashes figure prominently in native American cooking. I am not sure of the availability of these ingredients in the UK, but otherwise here's an easy recipe.... Pumpkin Stew Cut up some of the pumpkin in cubes. Add approximately equal portions (or adjust to your tastes or availability) posole (also called hominy: could substitute corn kernals) and cooked beans (pintos, red beans, etc). Add water to cook pumpkin, etc. Season with chili powder, onion. You can also add canned tomatoes, garlic, meat, etc. It's sort of like chili. Well I have also ended up with a huge pumpkin. I used up the small ones and have left this one for last! Here are some of the things I do with fresh pumpkin. First of all I take out the seeds, (no need to wash them) add a little oil and sprinkle with salt and bake on a cookie sheet 350 degree oven for 15-20 minutes, until light brown. Makes a great snack. Next I cut up the pumpkin peal and cut into cubes, place in 1 gal. zip lock bags and freeze for future use. Pumpkin Soup In a large pot, Saute 1 chopped onion and 2 cloves garlic in 1 tablespoon oil. Add 1 teaspoon curry powder, 1 tsp ground mace, 1 tsp cinnamon. Fill pot with pumpkin squares (or as much as you want to make) fill with chicken broth or water to barely cover pumpkin. Cook 20-30 min. or until pumpkin is tender. Blend with hand blender in pot, or use a potato masher. Add 1 small can eveporated milk.( or soy or other milk) and salt and pepper to taste and serve. Pumpkin lentil Soup Same as above only add 1/2 cup lentils and 1-2 pealed and chopped potatoes. For variety may also add 1 large can chopped tomatoes, and use basil instead of curry, mace and cinnamon. I also add the pumpkin squares to soups and stews You can also make pumpkin butter (like apple butter) in jars and give to friends as gifts. I also steam the pumpkin and serve with butter and salt and pepper as a vegetable (can be done in the microwave with just a little water). Hope you have fun with the above. I hope this will be of interest to you all out there. Next year we may DELIBERATELY grow a pumpkin (then I'll have an idea what type it is) and try out some of the above. Thankyou all again David David J Walland University of Bristol Radiation Protection Adviser [log in to unmask] Tel +44 (0)117 928 8323 Fax +44 (0)117 929 1209