Walter Andensen Nursery

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Pumpkin Recipes

It's not just for pies

Pumpkin Cheese Risotto

Risotto is a classic Italian rice dish. Although it requires constant watching and stirring it is well worth the time and effort. Do not rinse the rice before cooking it. The starch that coats each grain is important for making creamy risotto. Serve as soon as possible after cooking to prevent gumminess.

  • 7 to 8 cups chicken stock, canned or homemade
  • 1 tablespoon butter or margarine
  • 1 small onion, finely chopped
  • 2 cups Arborio rice*
  • 1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes
  • 6 fresh sage leaves, minced
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 4 sage leaves for garnish

In a saucepan, heat stock to a simmer and holds at a very slow simmer.

In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, and add 1 1/2 cups hot stock.

Stir until the rice has absorbed most of the liquid; add another 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste.

Continue to stir until most of the stock has been absorbed by the rice. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Rice should be firm but tender (al dente).

Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture.

Ladle into soup plates and garnish with a sage leaf.

Makes four servings as a main course or six appetizer servings.

Pumpkin Soup With Curry Powder

Top this tasty fall soup with chopped parsley or chives, or a few roasted seasoned pumpkin seeds.

  • 3 tablespoons butter
  • 1 medium sweet onion, chopped
  • 4 medium carrots, chopped
  • 3 medium ribs celery, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups vegetable broth
  • 1 1/2 teaspoons curry powder, or to taste
  • 1/2 teaspoon salt, or to taste
  • Dash fresh ground black pepper
  • 2 tablespoons fresh parsley, or 2 teaspoons parsley flakes
  • 3 cups mashed pumpkin, fresh if possible
  • 2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
  • Parsley or chives, for garnish, optional

In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin.

Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives. Serves 6.

Pumpkin Dumplings

  • 1/2 cup canned solid pack pumpkin
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon (generous) baking powder
  • 1/2 cup all purpose flour
  • 3 tablespoons butter
  • 1/2 cup grated Parmesan cheese

Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain. Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve. Makes 4 Side-Dish Servings.

Pumpkin Surprise

  • 1 Box of yellow or white cake mix
  • 1 30-oz. can of Libby’s pumpkin mixture
  • 1 stick of butter
  • Whip cream (optional)

Prepare pumpkin mixture as for pie filling by following directions on back of can. Lightly grease a 13 x 13x 2 pan. Pour 1/3 of the cake mix into it so the pan is lightly and smoothly coated.

Pour pumpkin mixture on top and spread evenly.

Pour remaining cake mix on top and spread evenly.

Melt butter then dribble over entire mixture. Bake in oven for 50-60 minutes at 375 degrees. Serve either hot or cold and add whipped topping if desired.

Pumpkin Chocolate Chip Bread

  • Nonstick cooking spray
  • Flour for dusting
  • 3 cups flour
  • 3 cups sugar
  • 2 t baking soda
  • 1/2 t baking powder
  • 1 t salt
  • 1 t cloves
  • 1 t allspice
  • 1 t cinnamon
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 2 cups canned pumpkin
  • 2 cups chocolate chips

Preheat oven to 325 degrees. Coat two 5×9 loaf pans with cooking spray. Dust with flour.

Combine flour, sugar, baking soda, baking powder, salt, cloves, allspice and cinnamon in a large bowl. Whisk the oil, eggs and water together. Add to the flour mixture; mix well. Add the pumpkin and chocolate chips; just until combined.

Divide the batter between the pans. Bake for 1 1/4 hours or until a wooden pick inserted in the center comes out clean. Remove from the pans; cool on a wire rack