Published in the Winston-Salem Journal on October 16, 2007
Published in the Saint Louis Post Dispatch on October 24, 2007
Published in the Akron Beacon Journal on October 24, 2007
Published in The Washington Times on October 24, 2007
TRIBUNE MEDIA SERVICES

Pity the pumpkin. Each fall it risks getting carved up, stuffed with a candle and dumped unceremoniously on someone’s porch only to be forsaken after Halloween. When this thick-skinned winter squash does make it to the dinner table, it’s relegated to the end of the meal, to a time when most diners are too satiated to indulge in or even appreciate its rich, earthy taste.

I, too, once had little regard for the poor pumpkin. It was neither a seasonal decoration nor a fragile cannonball but the main ingredient in my mother’s Thanksgiving pies or aunts’ sweet pumpkin squares and breads. Spiced with ginger, cinnamon and nutmeg, it concluded the holiday dinner then quickly disappeared from our menus, replaced by cranberry cobblers, mince pies and fruitcakes. Now, though, the low-fat and low-calorie pumpkin sticks around long past Thanksgiving, playing a starring role in both my dinners and desserts.

Much of the world uses pumpkin in savory as well as sweet dishes.

The French use it in soups and in bread, pain de courge, which is consumed at breakfast or as a snack. For breakfast, Cypriots may choose kolokotes, a small pie resembling a Cornish pasty, filled with chopped pumpkin and golden raisins. Caribbean cooks pair it with chilies and legumes and use it in hearty, fragrant stews. Moroccans dine on couscous dotted with chunks of pumpkin, and Turks end their dinners with bowls of pumpkin poached in a simple syrup and topped with pistachios or walnuts.

A part of the gourd family, which also claims cucumbers and melons as members, the pumpkin hails from the Americas. Sensitive to cold in spite of its tough skin, it requires temperate weather, regular watering and lots of space to flourish.

Those that do thrive will range in size from two to a whopping 800 pounds and come in a variety of colors including dark green, red, orange, gray and white. Mature at 16 weeks, they can be picked and stored whole in a cool, dry, dark place for several months. When cut, they must be refrigerated and used within a few days.

Among the many varieties grown over the centuries, the small sugar has been harvested since before the Civil War and is considered ideal for cooking.

What to do once a hefty, blemish-free pumpkin had been bought from a local farm stand or plucked from my garden used to baffle me. Cleaning and chopping this unwieldy ball seemed fairly daunting. Trying to figure out the required quantities – whole pumpkin vs. trimmed, raw vs. cooked, fresh vs. canned – left me stymied. No wonder everyone in my family stuck with dessert recipes calling for canned pumpkin and zero carving.

After consulting my stained and dog-eared copy of Joy of Cooking (Scribner, 1997), I gained some courage. According to Rombauer, Rombauer Becker and Becker, one pound of pumpkin provides 13 ounces of trimmed meat. Cooks, they indicated, should allot 8 to 12 ounces of untrimmed pumpkin per serving.

Once I had the quantities figured out, I then had to wash and dismember my seven-pound roly-poly. As no one was at home to hold and steady my produce, I nestled it in a heavy dish towel and painstakingly plunged the tip of a serrated knife into its dense, fibrous flesh. Instead of sawing away, which put me at risk of injuring myself, I pulled down on the handle to force the blade through and then removed the knife and repeated the process until I had cut the squash in half.

Pumpkin halved, I scraped out the seeds and membrane with a spoon. With a vegetable peeler, I removed the skin and then set out to do some cooking.

The preparation options seemed limitless. I could poach pieces of pumpkin in a sweet liquid, boil them in a soup or stew, turn them into an aromatic curry or bake them, alone or with other winter vegetables, in a gratin or casserole. If feeling ambitious, I could preserve and can pumpkin butter, chutney, jam or relish or even churn some ice cream.

When wishing to defy culinary custom, I could grate it over a salad and serve it raw. If all other choices left me unmoved, I could always fall back on family tradition and bake a pie, bread or square.

One of my favorite cooking methods results in a deep orange, silky puree. After cutting and removing the seeds, I put the halves, cut side down, on a rimmed baking sheet and liberally sprinkle them with about a half cup of water. I then put the pan in an oven pre-heated to 375F and roast the pieces until tender. Depending on the size of the pumpkin, this takes between 30 to 45 minutes.

Once cooled, I scrape the flesh from the skin and place it either in the bowl of my food processor or a regular mixing bowl. Based upon the amount of roasted pumpkin, I add several tablespoons of butter – usually one tablespoon per eight ounces of flesh – and process or mash with a big wooden spoon until smooth.

For savory purees, I often toss in some dried thyme, minced garlic, salt and pepper. For sweet ones, I might include a dash of ginger, nutmeg, cinnamon and honey, brown sugar or maple syrup to taste. Both benefit from a splash of room temperature whipping cream stirred in before serving.

With so many preparation options available, I suspect that more cooks will soon see just how great a pumpkin can be.

PUMPKIN SOUP
I find this works perfectly without the addition of cream but if I feel like dressing up or stretching the soup, I will add a few tablespoons right before serving and claim that tonight I’m featuring “pumpkin bisque soup.”

4 tablespoons butter
1 white onion, diced
3 cloves garlic, chopped
1½ tablespoons dried thyme
½ cup apple cider
2 quarts chicken or vegetable stock
2 large potatoes, washed, peeled and chopped
1 pound, 13 oz can of pure pumpkin
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons honey
Salt, to taste
Freshly ground black pepper, to taste
⅛ to ⅓ cup whipping cream, optional
Creme fraiche, optional

Melt the butter in a medium-sized saute pan. Add the onion and saute until soft. Add the garlic and thyme and cook until the onion becomes translucent and the garlic golden but not dark brown.

Pour the cider, stock, potatoes, pumpkin, onion powder, garlic powder, honey and garlic-onion-thyme mixture into a large stockpot. Bring to a boil then lower the temperature to medium-low. Simmer for 40 minutes, adding water if soup boils down too much.

Using a blender or food processor, puree the soup in batches, placing the finished soup in a clean stockpot. Once it has been pureed, add salt and pepper to taste. If adding cream, do so at this time, then simmer over low for another 5 to 10 minutes.

Ladle into warmed bowls and top with a dollop of creme fraiche. Makes 8 to 10 servings.

PUMPKIN GRATIN
5 tablespoons unsalted butter
1 large white onion, diced
2 pounds pumpkin, washed, seeded, peeled and cut into small cubes
1½ teaspoons dried thyme
1½ teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon flour
¼ teaspoon freshly grated nutmeg
1 cup milk
2 tablespoons heavy cream
½ cup grated Gruyere cheese

Pre-heat the oven to 375 degrees.

Using one tablespoon of butter, grease the gratin dish then set it aside.

Melt the remaining four tablespoons of butter in a large saute pan or Dutch oven. Add the onions, pumpkin, thyme, salt and pepper. Toss the ingredients together, then cover and cook on medium to medium low for about 40 minutes, stirring periodically.

Add the flour and nutmeg and stir to coat the ingredients.

Stirring continuously, slowly pour in the milk. Reduce the heat to low and simmer uncovered for 15 minutes, stirring as needed. A sauce of medium consistency should form.

Add the cream, and stir then tumble the mixture into the buttered gratin dish. Sprinkle the Gruyere cheese over the top then put in the oven and bake for 30 minutes or until the cheese has become golden brown. Makes 6 servings.

PUMPKIN CHICKPEA CURRY
2 tablespoons olive oil
1 white onion, chopped
2 cloves garlic, chopped
1 tablespoon fresh ginger, grated
¾ teaspoon turmeric
½ teaspoon paprika
½ teaspoon cumin
1½ pound pumpkin, peeled, seeded and cut into cubes
1 tablespoon hot curry paste
1 teaspoon red pepper flakes
2 tablespoons tomato paste
1½ cups vegetable stock
1 15 ounce can chickpeas, drained
Basmati rice, optional

Heat the olive oil in a large saute pan. Add the onion, garlic, ginger, turmeric, paprika and cumin and cook on medium until the onion and garlic have softened but not browned.

In a separate bowl, toss the pumpkin cubes together with the curry paste and red pepper flakes.

In another bowl, add the tomato paste to the vegetable stock, stir to combine then pour over the onion-garlic mixture. Cook for 15 minutes on medium heat.

Add the pumpkin and chickpeas to the pan and cook for 25 to 30 minutes or until the pumpkin is tender. Serve immediately with an optional side of basmati rice.
Makes 4 servings.

PUMPKIN SQUARES
Recipe courtesy of Martha Hunt

For pumpkin squares:
2 cups all purpose flour
½ teaspoon salt
2 teaspoons baking soda
3 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
2 cups granulated sugar
1¼ cups vegetable shortening
2 cups pure pumpkin
4 eggs
1 teaspoon vanilla
1 cup roughly chopped walnuts

For icing:
1 8 ounce package of cream cheese, softened
1 stick plus 2 tablespoons margarine, at room temperature
½ teaspoon vanilla
3 cups powdered sugar, sifted
Chopped walnuts, optional

Preheat the oven to 350 degrees.

Grease and flour the bottom and sides of a jelly-roll pan then set aside.

Place the flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves in a medium-size bowl and stir to combine.

Put the sugar and shortening in a large bowl. Using an electric mixer, beat the two together until smooth. Scrape down the bowl and intermittently add the pumpkin and eggs. Beat until well combined.

Slowly add the flour mixture to the pumpkin mix, scraping down the sides of the bowl after each addition. Beat until fluffy and well mixed.

Add the vanilla and chopped walnuts and combine.

Spoon and evenly spread the batter into the prepared jelly-roll pan. Place the pan in the preheated oven. Bake for 30 minutes. When finished, a toothpick inserted in the center will come out crumb-free.

Set the pan on a cooling rack and allow to cool 2 to 3 hours before frosting.

Place the softened cream cheese and margarine in a large bowl. Using an electric mixer, cream the two together until smooth. Add the vanilla and beat until incorporated. Add the powdered sugar 1 cup at a time, beating until well combined and scraping down the sides of the bowl with each addition.

Using an icing spatula, spread the cream cheese frosting over the pumpkin cake. If desired, sprinkle chopped walnuts over the icing. For 30 generously sized “squares” (they will more closely resemble rectangles), slice 5 horizontal rows with 6 individual “squares” in each row. Refrigerate until ready to serve.
Makes about 30 pieces.

© 2007, KATHY HUNT. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC.