With the amount of Thanksgiving preparation, these tasty and easy pumpkin dinner recipes provide a healthy calorie intake. With the exception of the last recipe, roasted pumpkin of the first two dinner recipes keeps the flavor of this important vegetable and preserves its important vitamins and minerals.
Pumpkin Chili-Mexicana
Serves: 6
Prep time: 10 minutes
cook time: 35 minutes
Ingredients:
- 1 lb ground chicken
- 1/2 cup chopped onion
- 1 minced clove garlic
- 1 cup fresh pumpkin, diced and roasted
- 3 cups chicken stock
- 1 (16 oz) can red kidney beans (drained)
- 2 (15 oz) can spicy chili beans
- 1 can of each; white and gold hominy
- 1 can sliced jalapenos
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 envelope (1.25 oz) taco seasoning mix
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 (4 oz) cup shredded cheddar cheese
- 1 cup crushed corn chips
- 1/2 cup sour cream
Directions:
In 3-quart saucepan or Dutch oven, cook meat, onion and garlic until meat is brown. Drain. Add pumpkin, stock, hominy, taco seasoning mix, beans, jalapeno peppers, tomato, salt and chili powder. Bring to boil. Cover, simmer 30 minutes. If you desire, season with red pepper flakes or hot pepper sauce. Garnish with corn chips, sour cream and cheese.
Sweet Potato Gnocchi with Roasted Pumpkin and Mushroom Sage Cream
Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients:
- 4 oz butter
- 1 pie pumpkin; peeled, diced, and roasted (approx 15 minutes @ 400F in oven)
- 1 package of whole wheat gnocchi with sweet potato
- 3 oz shallot, chopped
- 8 oz shitake mushrooms, sliced
- 1 bunch of fresh sage, sliced chiffonade
- 1 oz white wine
- 1 pint heavy cream
- grated parmesan cheese, as needed
Directions:
Heat the butter over medium flame and add the gnocchi, shallots, and mushrooms. Saute lightly until gnocchi cooks tender and expands somewhat, as well as the onions and mushrooms finish cooking through. Add sage and deglaze with wine adding the cream next. Thicken with cheese, gently toss in roasted pumpkin and serve immediately.
Pumpkin Black Bean Soup
Serves: 4
Prep time: 30 minutes
Cooking time: 20 minutes
Ingredients:
- 2 tbsp. olive oil
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 1/2 cup white wine
- 2 cups vegetable stock
- 1-28 oz. can diced tomatoes
- 2-15 oz. cans black beans, drained
- 1-28 oz. can pumpkin puree
- 1 cup heavy cream
- 1 tbsp. coriander
- 2 tsp. ground cumin
- 1 tsp. cayenne pepper
- Salt and pepper, to taste
Directions:
Heat oil in a stock pot. Add onions and garlic and sweat for five minutes until translucent. Deglaze with white wine. Add stock, tomatoes, black beans, and pumpkin. Bring to a boil and simmer for ten minutes. Add heavy cream and spices and bring up to simmer for ten more minutes. Season with salt and pepper and serve with chopped chives.
Roasted pumpkin recipes are the perfect addition to your Thanksgiving table. Bon appetit!
Dorit Sasson - Hello! I'm an ESL instructor, teacher diversity coach and writer for the educational markets who writes on English language learners ...
