A pumpkin is a gourd (Cucurbitaceae), most commonly orange in colour when ripe, that grows from a trailing vine. Pumpkins are a popular food, commonly eaten cooked.
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Recipe calling for fresh pumpkin, bacon, beef stock and Marsala. From Peaceful Gatherings Cookbook.
Uses squash, cellophane noodles, coconut milk, mung beans, peanuts, and sweet potato. Serves eight.
Using pumpkin, chicken broth, and light cream. Four to six servings.
Two part recipe that serves six.
Cuban recipe made with butternut squash, garlic, tabasco, and stock.
Made with puree, chicken broth, garlic, and milk.
Made using pumpkin puree, chicken broth, scallions, brown sugar, chives, and cream. By Ingrid Croce.
Vegetable stock with spices, carrots, potatoes, celery, and shallots. Two servings.
Uses chicken stock, sage, butter, and parmesan.
Low-calorie recipe serves four. Uses cottage cheese, milk, herbs, and chicken broth.
Chicken stock with onion, soy sauce, cream, and maple syrup.
Recipe calling for onion, flour, honey, and onion. Serves six.
Calls for canned ingredients, chicken broth, herbs, and onion.
Recipe using coconut milk, Galangal powder, onion, and garlic. Eight servings.
Calls for red lentils, tomato puree, and spices.
Made with canned pumpkin, milk, honey, orange juice, and maple syrup.
Made with fresh pumpkin, peas, bacon, chicken stock, and herbs.
Contains canned pumpkin, tomatoes, milk, flour, and chicken broth.
Features several recipes from Carnegie Mellon's School of Computer Science.
Made using chicken broth, cayenne, and light cream. Served in pumpkin shell.
Uses chopped chillies, tomato paste, and lemon juice. Served hot or cold.
Using vegetables, broth, and cream. Serves eight.
Calling for beef stock, jalapeño pepper, white wine vinegar, coconut milk, and heavy cream.
Six serving dish using cayenne pepper, kabocha squash, and broth.
Recipe using flour, cauliflower, onion, and milk, and served in small pumpkin shells.
Soup made with fresh squash, vegetables, and rice. From “The Classic Mediterranean Cookbook” by Sarah Woodward.
Recipe using canned puree, red chilies, sherry, and light cream.
Features several recipes from Carnegie Mellon's School of Computer Science.
Calling for beef stock, jalapeño pepper, white wine vinegar, coconut milk, and heavy cream.
Uses chopped chillies, tomato paste, and lemon juice. Served hot or cold.
Recipe using coconut milk, Galangal powder, onion, and garlic. Eight servings.
Recipe using canned puree, red chilies, sherry, and light cream.
Calls for red lentils, tomato puree, and spices.
Made with canned pumpkin, milk, honey, orange juice, and maple syrup.
Soup made with fresh squash, vegetables, and rice. From “The Classic Mediterranean Cookbook” by Sarah Woodward.
Made with fresh pumpkin, peas, bacon, chicken stock, and herbs.
Six serving dish using cayenne pepper, kabocha squash, and broth.
Made using chicken broth, cayenne, and light cream. Served in pumpkin shell.
Using vegetables, broth, and cream. Serves eight.
Contains canned pumpkin, tomatoes, milk, flour, and chicken broth.
Recipe calling for fresh pumpkin, bacon, beef stock and Marsala. From Peaceful Gatherings Cookbook.
Recipe using flour, cauliflower, onion, and milk, and served in small pumpkin shells.
Calls for canned ingredients, chicken broth, herbs, and onion.
Vegetable stock with spices, carrots, potatoes, celery, and shallots. Two servings.
Cuban recipe made with butternut squash, garlic, tabasco, and stock.
Uses squash, cellophane noodles, coconut milk, mung beans, peanuts, and sweet potato. Serves eight.
Uses chicken stock, sage, butter, and parmesan.
Made with puree, chicken broth, garlic, and milk.
Made using pumpkin puree, chicken broth, scallions, brown sugar, chives, and cream. By Ingrid Croce.
Chicken stock with onion, soy sauce, cream, and maple syrup.
Using pumpkin, chicken broth, and light cream. Four to six servings.
Two part recipe that serves six.
Recipe calling for onion, flour, honey, and onion. Serves six.
Low-calorie recipe serves four. Uses cottage cheese, milk, herbs, and chicken broth.
