This simple Pumpkin Black Bean Soup can be made with canned or
fresh cooked pumpkin puree.
Here is one of my very favorite things to make with
fresh cooked pumpkin: pie!
Not exact matches
I think it might go a little soggy, what you could do though is
cook the mushrooms, squash and pine nuts /
pumpkin seeds and keep them all in separate containers for the week and then throw them together each day that way it would stay much
fresher!
11/2 cups quinoa (rinsed, toasted and
cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped
fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted
pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
Here's our adaptation, for those with a
fresh pumpkin they're hankering to
cook.
Ingredients 1 small
pumpkin a pinch of whole sea salt filtered water (to
cook the
pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm
fresh ginger root a large handful of
pumpkin seeds half a -LSB-...]
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Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin
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Pumpkin Butter Pop Tarts Tending the Table • Roasted
Pumpkin and Barley Salad The Sugar Hit • Super Soft
Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced
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Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate
Pumpkin Bread Heartbeet Kitchen • Magic Vegan
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Cooks •
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Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and
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Can you use
cooked,
fresh pumpkin instead of canned
pumpkin?
Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's
Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted
Pumpkin Seed Dip with
Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)
1.25 cups canned
pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp
fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced
fresh sage 1/4 tsp freshly ground black pepper 1/8 tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch
Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
Falafels 1 cup / 150 g green peas,
fresh or frozen (thawed) 1 cup / 150 g
cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp
pumpkin seeds 1/2 tsp baking powder 3 stalks
fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
With most of the recipes below, you can choose to substitute
fresh -
cooked pumpkin for canned
pumpkin and vice versa.
Also, the ripeness of your
pumpkin will determine baking time; the
fresher the
pumpkin, the less time it'll have to
cook.
Tip: You can use
cooked fresh pumpkin puree in place of the canned
pumpkin.
Here's two short video recipes showing how to
cook fresh pumpkin and how to bake
pumpkin seeds.
1 cup canned
pumpkin puree (if using
fresh pumpkin puree, withhold 1 to 2 tablespoons of the required liquid and readjust before
cooking)
Combining coconut milk,
pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.You can
cook a
fresh pumpkin for this recipe if you like, but canned works just fine.
* 4 tablespoons butter * 2 onions, peeled and chopped * 1 apple, peeled and chopped * 4 cups peeled and cubed
cooking pumpkin or sweet potato * 2 stalks celery, chopped * 1 bulb fennel, trimmed and chopped * 1 cup apple cider * 1 1/2 tablespoon
fresh ginger, peeled and minced * 2 teaspoons coarse sea salt * 6 cups cubed («stale» or toasted)
pumpkin gingerbread muffins * 2 eggs, beaten lightly with a fork * 1 cup vegetable stock
You can use canned or
cooked fresh pumpkin Pumpkin Pancakes make
pumpkin Pumpkin Pancakes make
Pumpkin Pancakes makes 12...
I have
fresh pumpkin puree and two more to
cook up!
If
cooking with
fresh roasted
pumpkin is not your thing, try my paleo
pumpkin recipes that use canned
pumpkin!
You will want to use
cooked pumpkin, it can be
fresh, frozen or canned.
Super Tip for
Cooking Fresh Pumpkin: As pumpkins have such thick skins they can be difficult to cut through, so I actually just put the pumpkin whole in the oven and let it cook for half an hour, after which point it is easy to cut through and scoop out the
Pumpkin: As
pumpkins have such thick skins they can be difficult to cut through, so I actually just put the
pumpkin whole in the oven and let it cook for half an hour, after which point it is easy to cut through and scoop out the
pumpkin whole in the oven and let it
cook for half an hour, after which point it is easy to cut through and scoop out the flesh.
Simply
cook crushed garlic and a chopped
fresh red chilli in a pan, add
pumpkin seeds and spices and
cook until the seeds start to pop.
I'd like to use some
fresh pumpkin pulp I
cooked and am wondering how many ounces to use.
Vegan
Pumpkin Pasta by Vanillacrunnch
Pumpkin Cannelloni by Contentedness
Cooking Vegan
Pumpkin Gnocchi by Avocado Pesto
Fresh Pumpkin Pasta by SunnysideHanne
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive oil
cooking spray
PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, op
PUMPKIN HUMMUS: 1 cup
pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, op
pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup
fresh sage leaves (plus more for garnish, optional)
Pingback: Maple
Pumpkin Spice Popcorn with Pecans recipe on FamilyFreshCooking.com — Family
Fresh Cooking
Kalyn's Kitchen's Low - Sugar Double Blueberry Yogurt Parfait In Good Taste's
Pumpkin Pie Yogurt Parfait Family
Fresh Cooking's Cherry Earl Grey Applesauce Parfait Never Enough Thyme's Peach - Blueberry Yogurt Parfait
and add more if you prefer) 3 carrots, chopped 2 cups spinach 1 cup alfalfa sprouts 1/4 cup sunflower seeds and
pumpkin seeds, soaked for at least an hour 2 tablespoons
fresh ginger, chopped or minced 4 cloves garlic, chopped or minced 3/4 cup spring onions, chopped coconut oil for
cooking sriracha (optional)
cooking pumpkin peeled, seeded, and cut into 1/2 inch pieces 1 1/2 tsp chopped
fresh marjoram 1/4 tsp crushed red pepper 2 bay leaves 1/4 tsp salt 1/4 tsp ground black pepper 1 1/4 cup
fresh or frozen corn kernels 6 cups vegetable broth
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for
Pumpkin and Black Bean Soup 4 - 6 servings
Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans
pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for
pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs
fresh chives, chopped or snipped, for garnish
Learning how to
cook a
pumpkin is surprisingly fast and easy, and a
pumpkin pie made with
fresh pumpkin is tastier than a pie made with canned
pumpkin.
Red and orange vegetables: All
fresh, frozen, and canned red and orange vegetables,
cooked or raw: for example, tomatoes, red peppers, carrots, sweet potatoes, winter squash, and
pumpkin.
With
pumpkin season in full swing, I wanted to
cook with
fresh pumpkin, but besides the
pumpkin puree, nothing else has been
cooked in this recipe.
● 1 medium butternut squash or
pumpkin, pitted, peeled and chopped into 1» cubes ● 1 tbsp unrefined avocado oil ● Himalayan salt, to taste ● 4 cups
fresh arugula ● 1/2 cup feta cheese ● 1/2 cup pomegranate seeds ● 1/2 cup roasted
pumpkin seeds ● 1 cup
cooked quinoa ● 1 lemon ● 1/4 cup olive oil ● Black pepper, to taste
Jalapeño Popper Stuffed Chicken Breast on Everyday Made
Fresh Pumpkin Protein Ice Cream on My Life
Cook Book
We don't have can
pumpkin or black beans so i used
fresh butternut
pumpkin and
cooked blackbeans topped up with kidney beans.
Once
cooked through, top with syrup, peanut butter, canned
pumpkin,
fresh fruit or banana slices.
Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g)
cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g)
cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g)
cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g)
cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g)
cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g)
cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g)
cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g)
cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g)
cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g)
cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and
pumpkin seeds).
1 pound medium shape pasta 3 tablespoons unsalted butter 3 tablespoons all purpose flour 1/2 cup apple cider 1 1/2 cups whole milk 2 cups shredded sharp cheddar cheese 4 ounces cream cheese, room temperature 3/4 cup
pumpkin puree 1/4 teaspoon salt 1/4 teaspoon ground black pepper Garnish: 8 ounces bacon,
cooked until crisp and crumbled
Fresh sage, fried until crisp
The weather was absolutely beautiful over this long holiday weekend so taking a trip to Solebury Orchards for
fresh apples, apple butter and cider and visiting Bountiful Acres for fairytale
pumpkins for
cooking was a quintessential fall day.
I recommend
fresh raw, meaty bones of some variety (definitely not
cooked), an egg white (scramble it if you like), some sweet potato or
pumpkin puree, chopped spinach, a little boiled rice, and some chicken broth.
Use
cooked fresh or pure canned
pumpkin - not pie filling.
Other safe between - meal diabetic dog treats include green beans — raw,
cooked, canned, or frozen — or
fresh, crunchy snap peas or carrot sticks; sardines or tuna packed in water; small amounts of canned
pumpkin (plain, not the pie mix); freeze - dried liver; dried salmon; hard - boiled eggs; cheese (be careful of too much fat); bully sticks; dried beef tendons; chicken feet; and most low - carb treats formulated for dogs or cats.
Most Americans don't buy
pumpkins to
cook them
fresh; indeed, I've got a pretty pie
pumpkin that's been sitting on the window sill for six weeks.
You can use
cooked fresh pumpkin puree (here's a how - to if you need it), or canned if you have some... and if you have butternut on hand instead, it makes for a perfectly fine squash swap.
So you have your
pumpkins cooked and ready to use, your crust is waiting to be baked and your spices are
fresh, the last thing is the filling!