Raisin Pumpkin Muffins

from Trissalicious

1 cup of pumpkin puree
1/2 cup packed brown sugar
1/3 cup unsweetened applesauce
1/4 cup of water
2 eggs
1 cup of whole wheat flour
1/2 cup of oatmeal
1/4 cup ground flax seed
1/2 cup of raisins
4 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
pinch of cloves
1/2 tsp salt

Kick the tires and light the fires to 350 degrees. Whisk the dry ingredients together thoroughly in a large bowl. Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients, pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well. When the two bowls have been mixed completely, make a well in the dry ingredients. Pour in the wet and mix slowly until they are just combined. Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large. Bake at 350 degrees for 15-17 minutes, until the tops spring bake when touched.

Toasted Pumpkin Seed Salsa

from E Magazine

1/2 cup raw pumpkin seeds
2 cloves garlic, chopped
1 jalapeno pepper, coarsely chopped
3 Tbsp. safflower oil
1/2 onion, coarsely chopped
1 can (28 oz) tomatoes
1 ancho pepper, rehydrated then drained, stemmed, seeded and chopped
1 tsp. sea salt

Heat a large, dry skillet over high heat and add pumpkin seeds, garlic, and jalapenos. Stir until toasted and the seeds begin to pop, about 1-2 minutes. Add the oil and onion and sauté until the onions are translucent. Add the tomatoes and ancho pepper, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt. Set aside to cool. Transfer to a food processor and puree in batches until smooth. Serve room temperature.

Swiss Pumpkin

from Gourmet Magazine

1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
1 (7-lb) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère Cheese (6 oz)
2 1/2 cups coarsely grated Emmental Cheese (6 oz)
1 tablespoon olive oil

Preheat oven to 450 degrees. Cut the baguette into 1-1½” cubes. Toast the bread until crisp, but not darkened. Let it cool. Cut the top off the pumpkin similarly to how you would do with a Jack-O-Lantern. Clean out the pumpkin seeds and fibers. Season the inside of the hollow pumpkin with some salt. Combine the cream, broth, and nutmeg. Add about ½ tsp. pepper and 1 tsp salt. Use a whisk. Place a layer of toasted bread at the bottom of the pumpkin. Add a layer of cheese. Then, add some of the cream and broth mixture. Keep doing this until the pumpkin is full to about ½” from the top. Make sure you use all of the cream/broth mixture. Place the pumpkin in a baking dish, and brush the outside of the pumpkin with olive oil. Place in the oven, and bake for 1¼ to 1½ hours. When the pumpkin is tender and the filling is puffed, the pumpkin is done.

Spicy Coconut & Pumpkin Soup

from Budget Bytes

1 Tbsp olive oil
1 medium yellow onion
1/2 Tbsp minced garlic (2-3 cloves)
1 inch fresh ginger
1 tsp ground cumin
1/2 tsp crushed red pepper
1 Tbsp chicken base or bouillon
3 cups water
15 oz. can of pumpkin puree
14 oz can of coconut milk
Fresh cilantro, to taste
Salt and pepper, to taste

Dice the onion and grate the ginger. Add to a large pot along with the minced garlic and olive oil. Cook over medium heat until the onions are soft and transparent (5-7 min.). Add the cumin and red pepper to the pot. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly. Add the pumpkin puree, coconut milk, chicken base (or bouillon), and water. Use the amount of bouillon and water that your brand suggests to yield 3 cups of broth. Stir until everything is combined and continue to cook until everything is heated through (about 5-10 minutes). Taste and add salt and pepper to your liking. Wash and shake dry the cilantro. Remove the leaves from the stems and roughly chop. Once the soup is heated through, stir in the fresh cilantro and then serve. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro.