Kid's Monthly Cooking Class Recipes - Pumpkin
Pumpkin Soup with Toasted Seeds
- 1 onion, diced
- 2 cloves garlic, finely diced
- 1 small pie pumpkin
- 2 tablespoons curry powder
- ¼ teaspoon cinnamon
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons maple syrup
- ¼ teaspoon chili flakes
Heat the oven to 350F. Place pumpkin on a lined baking sheet and put in the oven until soft (check after 30 minutes). When pumpkin is ready, allow to cool before moving to the next step. (This is done ahead).
Peel pumpkin and break open. Scoop out the seeds and set aside. Heat a large pot over medium heat. Add oil, diced onions, and a little salt. Saute onions until soft, but not coloured. Add garlic, curry powder, cinnamon, and chili flakes. Cook for 1 minute. Add coconut milk, broth, maple syrup, and pumpkin. Bring to a simmer and cook for about 20 minutes. Check seasoning.
Blend soup in a blender until smooth. Adjust seasoning and serve.
Toasted Pumpkin Seeds
- 1 cup pumpkin seeds
- 1 teaspoons chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 tablespoon grapeseed oil
- 1 tablespoon maple syrup
Measure the spices and salt in a bowl and mix together. Toss with pumpkin seeds, oil, and maple syrup.
Heat a pan over medium heat and add the pumpkin seeds, stirring constantly until you can smell the spices and the seeds are nicely toasted.
Pumpkin Mac & Cheese with Crunchy Breadcrumbs
- 3lb pasta shells or penne, cooked (done ahead)
- 2 pumpkins, roasted
- ¼ cup butter
- 4 cloves garlic, grated
- 2 onions, diced
- 2 bay leaves
- 1 litre milk
- ¼ cup all-purpose flour or sweet rice flour
- 2 teaspoon dijon mustard
- ⅛ teaspoon nutmeg
- ¼ cup sage, finely chopped
- 4 cups cheddar cheese, shredded
- 1 cup panko breadcrumbs
- Handful of parsley, finely chopped
- Small handful finely grated Parmesan
Cut pumpkin in half, and remove the seeds. Scoop out the flesh and cut into small pieces. Heat a medium-sized pot over low heat. Add the butter and melt. Add onions and cook until soft. Sprinkle in the flour and stir to combine. Cook mixture for 1-2 minutes without browning. Add ¼ cup milk and make a thick paste. Slowly add remaining milk while whisking so there are no lumps. Add garlic, sage, bay leaves and a pinch of salt. Continue to stir until it comes to a gentle simmer. Add nutmeg, mustard, and pumpkin. Cook, while stirring, for about 20 minutes. Add cheddar cheese and blend mixture until smooth.
For the topping: Finely cut parsley with scissors. Heat a small pan over medium heat and add 1 teaspoon oil. Toast breadcrumbs until crunchy. Remove from heat. Add a pinch of salt, parsley and parmesan.
When ready to serve, add pasta to sauce and warm through. Place in bowls and top with crunchy breadcrumbs.
No-Bake Pumpkin Cheesecake Mousse
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons butter, melted
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- 16 oz cream cheese, whipped
- 2 tablespoons maple syrup
- ½ cup powdered sugar
- 1 1/2 cups pumpkin puree (from a roasted pumpkin)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Extra cinnamon for sprinkling
Combine the graham cracker crumbs and brown sugar. Melt the butter in a small pot and pour over mixture. Allow to cool slightly. Measure about 2 tablespoons into each jar and press into the bottom so it is compact. Set aside.
In a stand mixer, whip cream and ½ teaspoon vanilla to stiff peaks. Scrape into a bowl and place in the fridge.
In the same mixing bowl, add cream cheese, powdered sugar, ½ teaspoon vanilla, pumpkin puree, maple syrup and spices. Beat until combined and smooth. Transfer to a large bowl.
Fold in whipped cream mixture and transfer to a piping bag. Pipe into the prepared jars and sprinkle with cinnamon.