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There are lots of pumpkins and related winter squash available this month; like Rouge Vive Temp, New England Sugar Pie, Spooktacular, Kabocha Squash, and Carnival Squash. The following recipes are some interesting uses for these healthful and nutritious winter staples.
Basque Pumpkin & White Bean Soup (4-6 servings)
This is a very satisfying stew-like soup with an interesting counterpoint of sweet from the squash and savory from the herbs.
1) Soak 1/2 cup of white beans over night.
Pour off the soaking water and cook the beans with 6 cups of water seasoned with a bay leaf, some thyme, sage leaves and a pinch of salt Simmer the beans until they are tender (about an hour). Drain, but reserve the cooking liquid.
2)Clean a small pumkin, Kabocha squash or Red Kuri squash (equivalent to a pound and a half)
Cut the pumpkin in half, scrape out the seeds, cut into slices and peel Throw all the peels and seeds into a pot with the greens from a couple of leeks, a couple of cloves of garlic, fresh parsley and 6 cups of water Bring to a boil and simmer for 15 - 30 minutes
3) Meanwhile, dice the cleaned pumpkin
Chop the whites of the leeks (above)
dice a couple of stalks of celery, peel and dice a couple of carrots
mince a clove of garlic
chop a few leaves of fresh sage (sub 1/2 tsp dried sage if necessary)
Sauteš the leeks, celery, carrots and pumpkin in a couple of Tablespoons of olive oil, when the leaks are limp, add the garlic & sage and sauteš a few minutes more. Add the pumpkin stock and simmer until the pumpkin starts to fall apart. Add the beans and a couple of cups of the bean stock as needed for the consistancy you desire. Salt and pepper to taste. Serve with a chopped parsley or cheese croutons. Carnivorešs variation: if you like the flavor of smoked meats, add diced smoked ham or bacon to the vegetables as you sauteš them and then proceed with the soup.
Pumpkin Aioli
4 cloves minced garlic
1 lb roasted pumpkin (about a half a kabocha squash or small pumpkin)
3/4 cup olive oil
1 Tbsp fresh lemon juice
salt & pepper to taste
Optional: a few shakes of tabasco or 1/2 tsp pimenton (smoked Spanish paprika)
Cut a pumpkin in half and roast it right side up in a 350 degree oven until soft. Scrape out the seeds and peel it when cooled. Mince the garlic in a food processor
Add the pumpkin pulp, lemon juice, olive oil and a little water (if needed), puree until smooth.
Salt and pepper to taste.
Add the hot sauce or pimenton and pulse a bit to blend if you like a spicier dish.
Serve as a dip for all kinds of vegetables or add to one of the pumpkin soups as a garnish.
Tip: Add a few tablespoons of leftover roasted pumpkin to regular pancake mix for a more nutritious and interesting breakfast.
Thai Clam Chowder with Kabocha Squash (Japanese Pumpkin)
4 lbs fresh, cleaned clams (you can certainly use canned clams, but why?)
2 Tbsp butter
1 Tbsp vegetable oil
1 diced onion
2 tsp dried red chili flakes
1 1/2 lbs new potatoes, peeled and diced
1 two pound Kabocha Squash, peeled, cleaned and cubed
3 cups half and half
1 Tbsp Thai fish sauce
minced scallions for garnish
salt and pepper
Steam the clams in 3 cups water for a few minutes until they open. Discard the unopened clams. Let cool and reserve the broth. Save a few clams in the shell for a garnish, but the rest, remove the clam meat and dice.
To make the chowder:
Heat the butter and oil in a soup pot, saute' the onion and chili flakes until wilted and fragrant.
Add the broth from the clams, (don't add the sandy part in the bottom)
Bring to a boil, add the potatoes reduce to a simmer (covered) and cook for 10 minutes. Then add the squash and continue to cook for about 10 minutes more. Whisk in the half & half, fish sauce and add the clams. Steam until hot. Season with salt and pepper and serve garnished with scallions.
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