Best Herbed Pumpkin Recipes

HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)

Steps:

• In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
• In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
• Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

HERBED PUMPKIN AND SPLIT PEA SOUP

Steps:

• Rinse split peas in cold water then add to stock in a large, heavy pot.
• Add pumpkin and remaining ingredients except for the parsley garnish.
• Simmer gently, partly covered, until peas and pumpkin are tender.
• Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
• Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
• Season to taste with salt and pepper and serve hot, garnished with parsley.

HERBED PUMPKIN FLATBREAD

Steps:

• In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.

ROASTED HERBED PUMPKIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
• Bake in the preheated oven until soft, about 30 minutes.

SEARED SCALLOPS WITH PUMPKIN AND HERBED ORZO

Steps:

• Bring a medium pot of salted water to a boil over medium-high heat.Melt the butter in a 12-inch nonstick skillet over medium heat. Add the pumpkin and shallot and cook, stirring, until the pumpkin is almost tender and the shallot is golden, 6 to 8 minutes. Add the garlic and cook, stirring, until the pumpkin is completely tender, about 2 minutes more. Set aside. Cook the orzo in the boiling water until al dente. Reserve 1 cup of the water and drain. Add the orzo, parsley, and marjoram to the skillet, along with 1/2 cup of the reserved pasta water, and stir until blended and heated through, adding more pasta water if necessary, about 1 minute. Season to taste with salt and pepper. Keep warm.
• Pat the scallops dry and season generously with salt and pepper. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the scallops to the skillet and cook, flipping once, until browned on both sides yet just barely cooked through, about 1½ minutes per side. Transfer to a plate. Stir the shallot and garlic into the butter, add the wine, and bring to a boil, scraping the bottom of the pan with a wooden spoon. Stir in the cream and marjoram and boil until thickened, about 1 minute. Return the scallops and any liquid to the skillet and stir briefly over medium heat. Divide the orzo and scallops among four plates and drizzle with the sauce. Sprinkle with the pepitas and parsley and serve.
• nutrition information (per serving): Calories (kcal): 570; Fat (g): fat g 23; Fat Calories (kcal): 210; Saturated Fat (g): sat fat g 13; Protein (g): protein g 30; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 57; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 810; Cholesterol (mg): cholesterol mg 95; Fiber (g): fiber g 4;

HERBED PUMPKIN GRAVY

Steps:

• Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
• Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
• Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

HERBED FETA AND PUMPKIN MUFFINS

Steps:

• Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray.
• Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl.
• Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine.
• Add milk to egg mixture.
• Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture.
• Make a well in dry ingredients - add egg mixture - stir lightly until just combined.
• Add 1/2 cup quantities to muffin pans. Sprinkle with pumpkin seeds. Bake for 20-25 minutes until cooked and golden. Test with a skewer. Cool for 1-2 minutes in pan before turning out onto a wire rack.

HERBED PUMPKIN

Steps:

• Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer.
• Melt about 100gr butter, add pumpkin, and coat in butter.
• Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
• If the pumpkin isnt very sweet, you can sprinkle with the sugar.
• Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
• Enough to come about half way up the pumpkin.
• Cover and turn heat right down.
• Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
• When the pumpkin is cooked, turn off heat.
• When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).

HERBED PUMPKIN SEED MOLE RECIPE - (5/5)

Steps:

• In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside. In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally. Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days. Note: If you don't have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can't find epazote, you can substitute the green tops of radishes or just leave them out altogether.

HERBED PUMPKIN

Steps:

• Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer. Melt about 100gr butter, add pumpkin, and coat in butter. Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper. If the pumpkin isnt very sweet, you can sprinkle with the sugar. Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock. Enough to come about half way up the pumpkin. Cover and turn heat right down. Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary. When the pumpkin is cooked, turn off heat. When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).