Courier Cookbook: Pumpkins

It is that time of year where everyone buys, carves, decorates, and cooks with pumpkins. Coffee shops are selling out of pumpkin spice lattes and pumpkin bread. The Courier is sharing a few community favorites to reignite that pumpkin love. Next week, we will feature grains. Think rice, quinoa, their cousin the lentil, and their second cousin, orzo, which is actually a pasta. Today these traditional side dishes are front and center and add lots of flavor to any meal. Put some in your salad for an instant main course. Now, on to pumpkins.

PUMPKIN OAT BREAD

Submitted by Karen Sherlock

Courtesy of Naturally Ella at http://naturallyella.com

Ingredients:

3/4 cup old-fashioned oats

1 cup whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 cup crushed pecans or walnuts

1 cup pumpkin puree

3/4 cup maple syrup

1/3 cup pecan or walnut oil

2 eggs

oatmeal and nuts for topping

Directions:

1. Preheat oven to 350 degrees and generously butter a 8" or 9" loaf pan.

2. In a food processor, pulse oats until almost flour. Pour into a large bowl and add wheat flour, spices, baking soda, and nuts.

3. In a separate bowl, whisk together pumpkin puree, maple syrup, oil, and two eggs. Pour into dry ingredients. Stir until just combined.

4. Pour into the prepared pan and sprinkle with oats and nuts.

Bake for 50-60 minutes. Top should spring back lightly and a toothpick should come out clean. Let cool.

PUMPKIN BROWNIE SWIRL PIE

Submitted by Camryn Bell

Adapted from FoodNetwork.com

Ingredients:

1 cup pure pumpkin puree

1 12-ounce bag semisweet chocolate chips

2/3 cup packed light brown sugar

1 teaspoon pure vanilla extract

1/2 cup flour

2 tablespoons unsweetened cocoa powder

1/4 cup flour

1/2 teaspoon pumpkin pie spice

1 stick unsalted butter, plus more for the pie plate

1 cup heavy cream

3 large eggs

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup granulated sugar

Vanilla ice cream, for serving (optional)

1. Preheat the oven to 350 degrees. Butter the bottom and side of a 9 1/2-inch deep-dish pie plate. Heat the butter, chocolate chips and brown sugar in amedium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in two eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the 1/2 cup flour, cocoa powder, baking powder, and salt until combined.

2. Pour about one-third of the brownie batter into the prepared pie plate. Set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.

3. Meanwhile combine the pumpkin puree, heavy cream, 1 egg, granulated sugar, ¼ cup flour, pumpkin pie spice, and salt in a medium bowl. Whisk until smooth.

4. Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling.

Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool

completely. Serve with vanilla ice cream.

PUMPKIN SOUP

Adapted from https://www.thekitchn.com/

Ingredients:

1 medium yellow onion

3 cloves garlic

2 tablespoons fresh thyme leaves

2 tablespoons olive oil

1 (15-ounce) can pumpkin puree (about 2 cups)

3/4 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

1/8 teaspoon cayenne pepper

2 cups vegetable broth

2 tablespoons maple syrup

2 tablespoons heavy cream

Toasted pumpkin seeds and flaky sea salt, for serving (optional)

Directions:

1. Very finely chop 1 medium yellow onion. Finely grate 3 garlic cloves.

2. Heat the olive oil in a medium saucepan over medium heat until it shimmers. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.

3. Add the thyme, pumpkin puree, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.

4. Add vegetable broth and cook, stirring constantly, for 3 to 4 minutes.

5. Remove the pot from the heat. Add maple syrup and heavy cream, and stir to combine. (Use a blender if you like creamier soup).

6. Serve warm, garnished with toasted pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.