What incredibly simple recipes can I make using pumpkin?

It isn’t simple and I wouldn’t know how to make it from fresh pumpkin, but I made mini pumpkin cheese cakes with homemade whipped cream a couple weeks ago. It was awesome.

I think I’ve heard of pumpkin soups, but I haven’t made any myself.

You could roast the seeds.

Do you mean the seeds? Or the pumpkin flesh itself?
Heres a soup recipe using pumpkin flesh

Serves 4
2 tbsp olive oil
1 onion (chopped)
1 garlic glove (chopped)
1tbsp fresh root ginger
1 small red chili (deseeded) finely chopped
2 tbsp chopped fresh coriander
1 bay leaf
1kg/2lb of pumpkin (peeled deseeded and diced)
600ml vegetable stock
salt pepper (single cream to garnish)

1. Heat the oil in the pan over a medium heat. Add the onion and garlic and cook, stiring, for about 4 mins, until slightly softened. Add the ginger, chilli, corriander, bay leaf and pumpkin and cook for another 3 minutes.

2. Pour in the stock and bring to the boil. Using a sloted spoon, skim any scum from the surface. Reduce the heat and simmer gently, stirring occasionally, for about 25 mins, or until pumpkin is tender. Remove from heat, take out the bay leafand leave to cool a little.

3. Transfer the soup into a food processor and blend until smooth. Return mixture to the pan and season. Reheat gently, stirring. Remove from the heat, pour into bowls, garnish with swirl of cream.

With the seeds, you could add some cumin pwder and roast.
Or you could leave to dry and let your childrne make neckleaces out of them!

PUMPKIN DUMP CAKE
Preheat Oven to 350 Degrees

1 29-ounce can pure pumpkin
1 12-ounce can evaporated milk
3 eggs
1 cup sugar
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
¾ cup melted margarine

Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9-by-13 inch greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted margarine over top. Bake 50 minutes. Top with whipped cream (optional).

My recipe for pumpkin bread is awesome and really really easy! You can find it here
http://wakeupandlive.wordpress.com/2008/10/07/pumpkin-bread/

What Pumpkin?

I’ve made these Pumpkin Chocolate Chip Cookies several times. They aren’t ‘healthy’ but they’re wonderful.

@row4food mmmm thay sound good!

Look here.

I like to mix pumpkin puree into plain yogurt. Then, I add nutmeg and sugar, and maybe some maple syrup for sweetening.

oops, above, I meant that I add nutmeg and cinnamon—not sugar!

PUMPKIN COOKIES!

I’m sorry! I just really love them!

Sorry it took me a while to get this typed up.

Pumpkin Cheesecake

14–16 servings

Ingredients:
2 tbsp unsalted butter, softened
⅓ c gingersnap crumbs, (found the mortar and pestle effective)
4 packages (8 oz each) cream cheese, at room temp
1½ c firmly packed dark brown sugar
5 eggs
¼ c all purpose flour
1 tsp cinnamon
1 tsp allspice
¼ tsp ginger
¼ tsp salt
2 c (16 oz) canned pumpkin puree

Garnish (optional)
Maple syrup
Walnut or pecan halves
Unsweetened whipped cream (you’ll need a mixer to whip the cream if you want it)

Tools:
Mortar and pestle
9 inch springform pan (substitute 3 inch ramekins for mini cakes)
large mixing bowl
wooden spoon
measuring spoons and cups
fine mesh colander (to sift in flour)

Directions

Generously butter a 9-inch spring form pan with the softened butter. Sprinkle the gingersnap crumbs into the pan and shake to coat the bottom and sides evenly. Obviously you want to cover the top when you do this.

Preheat the oven to 325. In a large bowl beat cream cheese with a wooden spoon until fluffy. Gradually beat in brown sugar. Add the eggs, 1 at a time, mixing thoroughly after each addition. Sift in flour, Blend well. Beat in the pumpkin puree. Pour the batterinto the prepared pan.

Bake in the center of the oven for 1 ½ to 1¾ hours, until cake pulls away from the sides of the pan and a toothpick inserted comes out clean. Remove from oven and cool the pan on a rack for 1 hour. Carefully remove the ring from the springform and let the cake finish cooling to room temperature. Refrigerate, covered until chilled.

Optional: Brush the cake with maple syrup and garnish with walnuts. Serve with unsweetened whipped cream if desired.

Variations
I made mini cheesecakes by preparing small ramekins as you would the springform pan. Fill each ramekin to a just under a centimeter from the top. The cakes will fluff up and then settle again making a little bird’s nest shape. Bake at the same temperature, but only 1–1½ hours (until toothpick comes out clean). Makes roughly 14 mini cheesecakes.

I some how missed a bit – the spices get sifted in with the flour.

@fundevogel Thank you! Mmmm Cheesecake, very tempted by that one.

So far i’ve made pumpkin cake from: http://tiny.cc/32twS

And I roasted the seeds. Probably going to have a go at cookies next. I think delicious has won out over healthy!

I think so, I’ve bookmarked a bunch of the recipes to try.