Pumpkin Southwestern Style Food

SPICY PUMPKIN SOUP RECIPE

Steps:

• Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
• Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
• Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
• Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
• Serve the soup warm, sprinkled with toasted pepitas and onions.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

PUMPKIN, SOUTHWESTERN STYLE

Steps:

• Heat the olive oil in a saucepan. Saute the onions until translucent, add the garlic and saute until the vegetables are golden.
• Stir in the chili powder, cumin and cinnamon. Cook for a couple of minutes, then add the pumpkin and the lime juice. Toss well with other ingredients in the pan, cover and cook over low heat until the pumpkin is not quite tender, about 15 minutes.
• Add the cream, uncover and continue cooking until the cream has thickened and the pumpkin is tender, another five to eight minutes.
• Season to taste with salt and pepper, fold in the coriander, transfer to a serving dish and sprinkle with pine nuts.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Preheat oven to 400°
• Coat a baking sheet with olive oil
• Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
• Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
• In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
• Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
• Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
• Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
• Add pumpkin puree to the pot
• Add roasted tomatoes and jalapenos to the pot along with their juices.
• Squeeze roasted garlic from the garlic head into the pot
• Bring to a boil and stir until all ingredients are incorporated.
• Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
• Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
• Serve hot, garnished with cilantro or parsley

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring broth and whipping cream to boil in heavy medium pot.
• Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
• Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
• Season with salt and pepper.
• Garnish servings with cheese and cilantro.

SOUTHWESTERN PUMPKIN BURGERS

Steps:

• Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
• Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
• Preheat oven to 325°F Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.).
• Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Salsa, if desired.

SOUTHWESTERN PUMPKIN FLAN

Steps:

• Preheat oven to 325 degrees. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool.
• Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan.
• Bake until set and beginning to turn golden brown, about 1 1/2 hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.