COOKING WITH MADJON: Pumpkins are made
for more than just jack-o-lanterns
By EILEEN HUTSON Columnist
Nov 20 2013 12:01 am
Submitted photo Cream
of pumpkin soup
This
time of year, with the leaves turning and the cooler days and nights upon us,
makes me look forward to the holiday season starting.
It
also brings us into the holiday spirit of cooking some old-timey recipes that
have been passed on from generation to generation. I have a 100-year-old
applesauce recipe passed down from mother to mother on my side of the family.
One
of my favorite types of foods to cook with for the season is pumpkin. My mom
used to make the best pumpkin pies in the world – the old-fashioned way cooked
with a custard base.
The
word “pumpkin” comes from the Greek word “pepon,” which means large melon. It
is really a fruit introduced to the Pilgrims along with squash.
Enlarge Submitted photo Savory pumpkin dip
Squash and pumpkin are believed to
have originated in ancient Americas. The Pilgrims were delighted to have
discovered this wonderful fruit from the American Indians.
They
used it as a main staple to get them though the long and rugged winters because
it could be dried out and used for food, plus you could eat the seeds after
they were roasted.
There
are so many uses for this wonderful and delightful fruit. The Pilgrims even
made beer out of it by fermenting a combo of persimmons, hops, maple sugar and
pumpkin to make this early brew.
You
can also make pumpkin fudge, and pumpkin soup or add it to coffees with spice.
I’ve been known to even make pumpkin doughnuts – or at least buy a few.
We
can make a sweet dip and a savory dip. I made up a savory pumpkin dip for the
Aiken Home Show and many of you ladies wanted the recipe.
I
also made up a recipe for MadJon’s Holiday e-cookbook where I stuffed the
pumpkins with sweet potatoes, spices and such, much like what the Pilgrims did,
only I topped it off with marshmallows, for a modern-day effect.
The
pilgrims also wrote a verse about the pumpkin which goes like:
“For
Pottage and Puddings and custard’s and pies
Our
pumpkins and parsnips are common supplies.
We
have pumpkins at morning and pumpkins at noon,
If
it were not for pumpkins we should be undoon.”
–
Pilgrim verse Circa 1633.
Happy
holidays to you and your families.
Eileen
Hutson is a local professional cook who stars in the ASTV show “Cooking with
MadJon and Friends.” Visit her blog at cookingwithmadjon.blogspot.com.
Savory pumpkin dip
1
can pure pumpkin
1
onion, diced
4
cloves garlic, minced
1
tsp. salt
1/2
tsp. black pepper
3
tbsp. sugar
1
tsp. cinnamon
1/2
tsp. nutmeg
1
bay leaf
1
tsp. Mrs. Dash’s
1
packet ranch dressing dip
2
tbsp. sherry
1
cup sour cream
1
cup half and half
1
cup cheddar cheese
3
tbsp. butter
1
cup French fried onions
2
diced green onions
Heat
the butter in a pan on low heat. Add the onion and garlic and cook until clear
in color. Then add the pumpkin and all of the spices. Then add the sour cream,
half and half and cheese. Stir in the ranch dressing packet and sugar to the
mix and blend well on low heat. Add the sherry to the pot and stir, stir, stir.
Cool your mixture down, and you are ready to plate. Place dip in a bowl and top
with the green onions and French fried onions. Serve with some bread cubes
toasted or with pita chips.
Cream of pumpkin soup
1
large can of pumpkin
1
onion, chopped
4
garlic cloves, minced
½
stick butter
1
tsp. cinnamon
2
whole bay leaf
4
leafs or 1 tsp. dried sage
1
tsp. salt
½
tsp. pepper
2
chicken bouillon cubes
2
32-ounce cans of chicken broth
1
tsp. onion powder
1
tsp. garlic powder
1
tsp. thyme
1
cup half and half
Chop
the onions and garlic. Heat butter in a pan and cook onions and garlic until
they are clear. Add the chicken broth, bay leafs, salt and pepper, bouillon
cubes, onion and garlic powders, thyme, sage and cinnamon. Cook for about 20
minutes. Add the pumpkin and simmer another 5 minutes. Add the half and half
and cook another 15 to 20 minutes or until the soup thickens.
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