November 28, 2006
Beginning & Ending with Pumpkin
My pumpkin recipes were rather limited until the Thanksgiving Luncheon at work. I like my aloo kumro chakka (aloo pumpkin sabzi) with Luchi (puri), kumro sheddo (boiled pumpkin) and the Pumpkin Sabzi with Peanuts & Coconut. Then I tried Pumpkin soup with its creamy and sweet taste, and the amazing Pumpkin Mousse, and knew I wanted both the dishes on my Thanksgiving Menu. So I asked Gail and Betsy for the recipes. And did I get great reviews. The best was from a friend who said "I wasn't a fan of pumpkin till now." That really made my day!
Ginger & Pumpkin Soup
This soup is really easy to make. I made it the night before, that way the ginger mixes well with pumpkin. For the soup, I used canned organic pumpkin which cut the prep time. You can also get a pumpkin and puree it for the soup.
28 oz vegetable broth
29 oz pumpkin- puree
14 oz coconut milk
1 tbspoon + 1 tspoon ginger (grated)
1 cinnamon stick
8 tbspoon sugar (you can adjust the sugar if you want it less sweet)
1/4 tspoon red chilli
1 tbspoon cider vinegar
Salt to taste
Add all spices and salt to the vegetable broth in a wide pan and bring it to boil . Reduce heat and let it simmer for 8-10 minutes.
Remove the cloves and the cinnamon stick.
Then add the coconut milk, pumpkin puree and ginger.
Let it simmer for another 10 minutes till everything mixes well.
Serve hot with garnished ginger.
Pumpkin Mousse with Whipped Cream & Glazed Pecans
1/4 cups glazed Pecans (you can also make your own)
16 oz pumpkin pack - puree
1 pack instant vanilla pudding
1 cup milk
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/2 tsp allspice powder
2 cups heavy whipping cream
In a large bowl whisk pumpkin, pudding mix, milk, vanilla, cinnamon powder, allspice and sugar until it is blended well together.
In a separate bowl beat the cream till stiff peaks form. Keep one cup for garnishing and fold the rest cup in the pumpkin mix.
Refrigerate the mousse for an hour before serving to help it set.
Spoon the mousse into goblets. Top it with whipped cream and glazed pecans.
This is my entry for the Festive Food Fair going at Anna's Morsels & Musings