Thursday, January 17, 2013

Wrong Season! And Some Recipes

Sometimes I forget to create a post that I've been planning on...for months! This is true of today, as I was looking on my camera and came across pictures of something I did last fall! Since I still have winter squash in storage, maybe it's not too late???

One of my favorite things to grow are pumpkins. I always plant a few, but I also have a ton of volunteer plants that come up. I thin them a bit, but honestly it pains me to do it! Kill a pumpkin plant? How absurd!

Needless to say, I end up with an abundance! Not the big Jack's, but lots of smaller pumpkins.

I scoop out the seeds and guts and then cut them in quarters.

Put them on a baking sheet and bake them for about an hour at 325-350 degrees...can't remember, it's been so long!

They are ready when you can pierce them easily with a fork.

Let it cool a bit and then start scooping out the flesh.  It's so easy!

  I then place it in the food processor to break up any chunks. You just want it softened, not finely pureed.

I put 2 cups per bag, because that's the amount called for in my pumpkin bar recipe!
I use one or two packages when I make soup, depending on how many are eating.

I love being able to go to the freezer and pull this out all winter! It's so yummy!!

Here are a couple of recipes for you to try!!

Pumpkin Bars

2 C flour                                       4 eggs, beaten
2 Tsp baking powder                   1 C Pumpkin
1 tsp baking soda                         1 1/2 C chopped walnuts
2 C sugar            

Mix all ingredients together and pour into a greased jelly roll pan. Bake at 325 for 20 - 25 minutes. When cool, frost with cream cheese frosting. (I use a different recipe for the frosting every time...someday I'll find one I love and then remember it, hopefully!) I always double this recipe and make two pans. They freeze beautifully!!! Credit for this delightful recipe goes to my friend Linda.
By the way...there is no oil in this recipe. Super moist though!!!

Curried Pumpkin Soup

This is a through together recipe, taken from 3 o4 4 different ones...adjust to what you like!

1 onion, chopped                                                 1 quart  chicken broth
3 - 4 stalks celery, chopped                                 1 C half and half or milk
1 - 2 cloves garlic, minced
2 Tbs of whatever oil, butter you prefer
4 C pumpkin 
curry - to taste
salt and pepper - to taste

Saute onion, celery, garlic, salt and pepper in oil for 3 or 4 minutes. Slowly add chicken broth. Add pumpkin and simmer.  About 15 minutes before serving add curry and half and half. Don't boil,  and check on it often. Give it a stir now and then! This is ready in less than 30 minutes. The pumpkin is already cooked so you just need to heat it up. You can also keep it low for an hour or more.

This is one of my favorite  go to meals...really fast and easy and soooo good. My family loves it!
If it's not thick enough, you can add a bit of instant potato flakes. All of the ingredients can be adjusted for amounts. Remember, curry is pretty strong so start small! I use about a teaspoon.



  1. I'm so jealous. I wish I could grow pumpkins. I can't grow anything. I call all of my plant purchases "potential victims".
    The recipes sound yummy!

  2. How utterly delightful you are and resourceful!!!
    I have been rationing my straight from Holly's garden into frozen sealed bliss corn and am down to one package. Thank you for bringing that goodness to my family and allowing me to experience the wonder of that process. Let pumpkins reign!! Love, Betty

  3. thanks for sharing this; I'm making a mental note. I've always wondered how pumpkin goes from pumpkin to can or freezer...