One Pot Cajun Pumpkin Food

SPICY PUMPKIN SOUP RECIPE

Steps:

• Remove the stems, slice them into quarters (or eighths), and remove the innards and seeds. Reserve the seeds, if desired. Peel the pumpkin and chop up the pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It's OK if you're off a little. Set them aside for now.
• Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
• Add pumpkin, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
• Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
• Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if you'd like. I often simmer for 1 hour.
• Process the mixture with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.
• Stir in the heavy cream.
• Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil.

ONE-POT CAJUN CHICKEN PASTA

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

CAJUN SPICED ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

ONE POT CAJUN PUMPKIN

Steps:

• Add oil to a large sauce pan over low heat.
• Add the celery, leek, garlic and carrots and let sweat out for 5 minutes stirring so nothing catches or browns.
• Add the Cajun seasoning and pumpkin, then fry for 5 minutes, so the vegetables are well coated.
• Add 150 mls water.
• Add tomatoes and beans, cook till pumpkin is tender.
• Add brown sugar, stir through then serve.

GARLIC ROASTED PUMPKIN

Steps:

• Peel and cut pumpkin to about the size of 1/2 med potato.
• Place into an ovenproof dish. Drizzle olive oil over pumpkin pieces. Add crushed garlic, course ground salt and freshly ground pepper to taste.
• Toss to coat the pumpkin evenly.
• Bake in oven on 210°C for approx 30 minutes or until pumpkin is soft and golden.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.