Best The Pumpkin Tureen Recipes

Pumpkin Tureen image

Provided by Jan Cook @JansTheCook

Number Of Ingredients 9

2 small pumpkins (2 lbs ea)
1 tablespoon(s) butter
1/4 cup(s) onion, finely minced
1 teaspoon(s) horseradish, prepared
1 teaspoon(s) mustard, prepared
1 to 1-1/2 can(s) evaporated milk, lowfat
2 slice(s) rye bread, cut in 1" cubes
1/2 cup(s) swiss cheese, grated, packed
1 dash(es) salt, pepper, cayenne, nutmeg, to taste

Steps:

Prepare pumpkins as though you were going to make a Jack-O'Lantern, scooping out seeds and stringiness.
Divide ingredients
Rub the interior of each with softened butter
Add remaining ingredients. Fill with evaporated milk to 2" of top, stirring to mix all. Replace the tops, wrapping with tin foil in case of shrinkage. Place tureens on a cookie sheet and place in oven.
Bake at 350 degrees for 60-90 minutes or until tender. Tenderness test: Remove lid and stick fork gently into one of the sides. There should be scant resistance.
To Serve: Scoop deeply to bring up some pumpkin pieces from sides and bottom.

Pumpkin Soup image

Provided by Food Network

Categories appetizer

Time 1h50m

Number Of Ingredients 11

2 medium pumpkins (for recipe)
1 large pumpkin (for tureen)
2 cups chicken broth
1 cup water
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ginger
1 cup half and half
Toasted pumpkin seeds, optional

Steps:

Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.

Easy Pumpkin Puree image

Provided by Martha Stewart

Time 5h

Yield Yields about 2 cups

Number Of Ingredients 1

1 sugar pumpkin (3 1/2 to 4 pounds)

Steps:

Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.

Nutrition Facts : Calories 334 g, Fat 1 g, Fiber 18 g, Protein 12 g