I know, I know. I’ve skipped a few days. However, you are getting three days worth of pumpkin recipes today to make up for it!
I’ve been trying to give myself a little more grace than I used to. Take time when I need it, slow down if I get caught up in a million things so I don’t get stressed out. That is why we are here with three recipes for the last three days.
We had friends over saturday so I wanted to focus on them and our time together. I didn’t want to be tired or stressed and not enjoy our time together so I decided to hold off on a few posts.
The first recipe is Mushroom-Pumpkin soup. I can’t get enough of soup this time of year and this one hit the spot. The flavor was predominantly mushroom even through there’s two cups of pumpkin in there! It’s a comfortable, warm, woodsy soup that will definately be made again.
3/4 cup dried wild mushrooms, preferably porcini
3/4 cups hot water
1 T butter
1 T canola or grapeseed oil
3/4 lb cremini mushrooms, cleaned and sliced
1/2 cup minced shallot (1 large shallot)
1/4 cup medium-dry sherry
1 t salt
1/4 t dried thyme
3-3 1/2 cups chicken broth
1 1/2 cups (15 oz) canned unsweetened pumpkin
1 cup heavy cream
1. Soak the dried mushrooms in a small bowl with the hot water for 15 minutes. Strain, reserve the liquid, and chop the mushrooms.
2. Heat the butter and oil in a large skillet over medium heat until the butter bubbles. (I have this slow cooker with the browning function so this was a one pot meal, besides the blender that is used later!) Add the mushrooms and shallots and cook until the mushrooms soften and give off their natural water, about 15 minutes. Add the sherry, season with salt and thyme, and continue cooking for about 3 minutes.
3. Add enough chicken broth to the reserved mushroom liquid to yeald 4 cups. Put half of the liquid into a blender, along with the mushroom mixture and process until smooth.
4. Put the mixture back into a sauce pan or slow cooker and add pumpkin and remaining broth. Bring to a boil over medium heat, reduce heat and simmer 15 minutes. Taste and adjust seasoning.
5. Add the cream and gently heat through without boiling. Serve immediately.
The next 2 recipes are super simple and really good!
2 cups canned unsweetened pumpkin or fresh puree
2/3 cup brown sugar
1 T freshly squeezed lemon juice
1 t grated lemon zest
1/4 t each: allspice, ground cinnamon and ground ginger
1/8 t ground cloves.
1. Combine all ingredients in a medium sauce pan and cook over medium-low heat for 20-30 minutes, until thickened and darkened. Stir regularly while cooking.
2. Cool and store in a glass container in the refrigerator for several weeks.
This would be super delicious on toast or bagels!
3 cups pumpkin, peeled and cubed into 1/2 inch pieces
2 cups cider vinegar
3/4 cup dark brown sugar
1/2 cup water
1 medium onion, thinly sliced
1 jalapeno, minced
1/4 cup currants or craisins
1 1/2 T peeled and grated fresh ginger
1 T molases
1 T balsamic vinegar
1 cinnamon stick
1/2 t dry mustard (I didn’t have any so I used a tablespoon of dijon mistard)
1. Sterilize 3 glass jars by putting them through the dishwasher cycle.
2. Place all of the ingredients in a saucepan and heat over medium heat. Bring to a boil, reduce heat and cook uncovered for 30-45 minutes, stirring often, until the pumpkin is tender and the chutney is syrupy.
3. Using a slotted spoon, loosely pack the chutney into the clean jars, pour the syrup into the jars to the very top. Seal and let sit on the counter for a week before using.
This chutney would be amazing on top of chicken or on cream cheese to serve with crackers!