Sentences with phrase «of pumpkin flesh»

The deep orange color of the pumpkin flesh tells us that it is a rich source of beta carotene (vitamin A)-- which is important for healthy eyes, and boosts the immune system too (important this time of year).

The sweetness of the pumpkin flesh is a nice complement to a spicy chili or stew.

Scrape the seeds and stringy parts off of the pumpkin flesh.

Place together with all the rest of pumpkin flesh and cook covered for about 30 minutes.

The end results were amazing, scraping bits of pumpkin flesh with each bite of curry.

Then chop into cubes.A 3 - pound pumpkin yielded about 7 cups of pumpkin flesh, perfect for Pumpkin Chowder!

Not exact matches

Is pumpkin puree something you buy in a jar or can I use the flesh of an actual pumpkin?

Don't peel your pumpkin, especially if its organic - the skin roasts up beautifully, and a lot of the nutrients are in fact contained between the skin and flesh.

Queensland Blue Pumpkin: as the name suggests this Australian grown variety of pumpkin has a bluish - green skin with classic orangePumpkin: as the name suggests this Australian grown variety of pumpkin has a bluish - green skin with classic orangepumpkin has a bluish - green skin with classic orange flesh.

Now what to do with the flesh of those beautifully carved pumpkins?

Observations of the pumpkin effort would include scooping out the squash flesh and using the liquid inside to drizzle over the serving for added flavor.

Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft.

Try to leave as much of the stringy pumpkin flesh aside and place the seeds in a large bowl.

The wonderful thing about this is that the flavor of the stuffing will be absorbed by the flesh so it tastes even more awesome than just a standard roasted pumpkin.

I would've removed the seeds from the flesh and used the seeds for a variety of recipes — toasted pumpkin seeds are delicious!

Combine the flesh of the cooked sweet potato, coconut flour, almond flour, almond butter, applesauce, almond milk, pumpkin pie spice, sweetener, baking soda, and vanilla in the bowl of a food processor.

1 pumpkin, about 1 kg whole or 400g flesh Half a teaspoon cinnamon Quarter of a teaspoon nutmeg Half a teaspoon ground ginger Half a teaspoon ground cloves or two whole cloves 250g ground almonds 80g organic unsaltedbutter Pinch of salt 180 ml organic single cream 3 medium organic eggs 100g maple syrup

Scoop out the flesh of the cooled pumpkin and add it to the pot.

Used one pie pumpkin instead of canned (cut in half, take seeds out, put in microwavable dish with some water and cook for approximately 20 minutes or until tender, scoop out flesh and puree with a hand blender).

I was fearful that they weren't going to last that long due to the onset of the hot weather so we cut them open, harvested the seeds and roasted the pumpkin flesh to freeze.

In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.

slice the top off of the pumpkin & use a spoon to hollow out the inside of the pumpkin making sure to remove all seeds & stringy flesh from the centre.

I roasted a small sugar pumpkin, and pureed its flesh with my own pumpkin spice mix, a scoop of coconut whipped cream I had made while the pumpkin was roasting, and some maple syrup for natural sweetness.

If you manage to cut the pumpkin in half, just place the two halves in a roasting tray with some water in it to steam it, a sort of bain - marie if you like:) until the flesh is soft and «scoopable».

This is very simple 5 ingredients soup made of large Halloween carving pumpkin guts and flesh, chopped tomatoes and served with delicious, fragrant herbed short bread croutons topped with cheese.

If you are looking for more ways to use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslpumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Soup with Milk we previously made.

When pumpkin is finished roasting, scoop out the flesh from the whole half of the pumpkin and mash or puree until smooth.

As it cooks over the hot, direct heat the water bubbles up inside the flesh of the pumpkin, evaporating from the surface as it cooks and intensifying its flavor, while making it tender at the same time.

Brush the flesh with 1 - 2 tablespoons of the olive oil and then place the pumpkin halves flesh side down in a baking dish.

2 quarts chicken stock 1 tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin) 1/2 pound freshly ground chorizo sausage * cut into chunks 1 small bunch parsley, finely chipped (about 2 tablespoons) 1 tablespoon Madras curry powder Salt and freshly ground black pepper to taste

3 - 4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin)

They have smoother, sweeter flesh because there is less water per square inch which concentrates the inherent flavor of the pumpkin.

Stir the pumpkin into the meat mixture — the flesh will be soft enough to stir and start to melt into the rest of the ingredients.

What I can do, and have started doing as a matter of routine (and, to be honest, as a matter of free therapy) every fall, is to collect my weight in pumpkins and other orange - fleshed winter squash, poke the bejeezus out of them with a knife, pack them into a hot oven on sheet pans, and walk away for an hour.

You can use the soft flesh of other hard winter squashes in your favorite pumpkin recipes, too.

With their flowers being edible, their seeds roastable and their flesh puree - able, it seems the only part of the pumpkin that we CA N'T consume is their stem.

The sweet flesh of the pumpkin is used in baking, often pies, but is also used in puddings, soups, savory dishes and stuffing.

The sweet, fibrous flesh of autumn pumpkins just begs to be roasted.

The seeds and flesh of pumpkins are perhaps the most important - and certainly the most popular - parts of the pumpkin used for culinary purposes.

Consuming it and topically applying its flesh are among the most popular medicinal uses of pumpkin, while mixing the roasted or ground seeds with other ingredients is also common.

The flesh of a young pumpkin is good for savory vegetable dishes, while the mature fruit is used in certain breads and desserts.

To can a pumpkin at home, first make sure to select a small pumpkin variety that is edible and easy to manage before choosing a method of extracting the flesh, such as oven roasting, microwaving, or steaming.

The flesh of the pumpkin can also be used to create healthy pudding alternatives.

To make pumpkin beer, first select a «sweet» or «pie» pumpkin that is rich in flavor and produces a substantial amount of flesh.

Because pumpkin hybrid cultivars usually maintain at least some characteristics of their heirloom parents, most colored pumpkins» flesh shows some degree of orange and is also high in antioxidants, like vitamin A, as well as in other nutrients, such as potassium, vitamin C, zinc, and dietary fiber.

The orange hue of the pumpkins» skin and flesh is due to specific phytonutrients, chemicals found in plant foods.

Sugar pumpkins are smaller than regular carving pumpkins — more like the size of a cantaloupe — and the flesh is less stringy and more flavorful than that of large carving pumpkins.

Let the roasted pumpkin cool for 10 minutes, then use a large spoon to scrape the pumpkin flesh off the skin of the pumpkin, or just peel the skin off with your hands.

Pumpkin flesh can help to nourish, brighten and smooth skin, as well as boost collagen and help tame the signs of aging, according to The International Dermal Institute.

Scoop out all of the pumpkin seeds and the stringy flesh so that only the meat of the pumpkin is left intact.