Pumpkin- not so scary after all!

   Around Halloween, pumpkins can be scary.  Huge, glowing orange gourds hallowed and carved with angled faces and missing teeth are meant to frighten away the timid. But, there is nothing scary about a pumpkin pie! How can such a scary squash yield such a delicious dish? Itís easy.
  Although edible, the larger pumpkins commonly made into Jack-o-lanterns are not really grown for eating but for decoration. The seeds of these, however, are great for snacking. After removing the guts from the pumpkin for carving, separate the seeds and wash them well. Dry them on paper towel and then place them in a mixing bowl.  Toss them with a bit of vegetable oil and then stir in some seasoned salt. Place them in a single layer on a baking sheet and roast them in a pre heated 300-degree oven until they are dry, golden and crisp. This can take up to an hour or more. They are absolutely delicious, shell and all.  You can also flavor them with salt, ground cumin, chili powder and limejuice and then roast them the same way for a terrifically spicy crunch. And they are a healthy snack to boot- nothing scary about that!
   But it is the smaller, sweeter ëpie pumpkinsí that are the best and sweetest for eating. They make a wonderful side dish with little preparation. Cut them in half through the stem and scrape out the seeds and stringy substance. Sprinkle the flesh with fresh lemon juice, brown sugar, a bit of salt and a drizzle of melted butter. Tent them loosely with a piece of aluminum foil and roast them on a pan in a pre heated 325 degree oven until the flesh is soft and tender; about 45 minutes. They are fabulous. And once the flesh has been roasted, you can prepare it in a number of recipes. Scrape the flesh from the shell into a bowl and mash with the back of a fork and you are ready to go.
   You may also sautÈ the flesh of these sweet marvels. Split them and clean them as for roasting but cut the skin away from the flesh with a sharp knife. Cut the flesh into strips or chunks and toss them in fresh lemon juice. Then you may sautÈ away! 
   So donít let pumpkins scare you out of the kitchen. Welcome them in. They are healthy, delicious and a burst of fall flavor that can add delicious color to many meals.

Pumpkin Soup
4 tablespoons unsalted butter
4 shallots, minced
2 cloves garlic, minced
1/2 teaspoon dried powdered sage
1 teaspoon dried Italian herbs
1/4-cup fresh minced parsley leaf
2/3-cup extra dry vermouth
3 cups roasted and mashed pumpkin flesh*
2 cups vegetable stock
2 cups heavy cream
Salt and pepper to taste
Ground cinnamon for garnish
Roasted pumpkin seeds or croutons for garnish
*You may substitute canned pumpkin if desired
In a heavy 3 quart saucepan or Dutch oven over medium high heat, melt the butter and in it sautÈ the shallots and garlic until golden, about 4 minutes. Stir in the sage, Italian herbs, and parsley and sautÈ another minute. Stir in the vermouth and reduce the heat to medium. Stir in the pumpkin flesh and enough stock to make smooth. Slowly add the remaining stock and then gradually stir in the cream. Bring to a simmer and then reduce the heat to keep the soup hot but not bubbling. You may add more stock or cream if you prefer a thinner soup. Season with salt and pepper to taste.  Serve in warmed bowls (or roasted pumpkin halves if you saved the shells and have a flair for the dramatic). Dust with a bit of cinnamon, if desired, and garnish with a few roasted pumpkin seeds or croutons Serves 6.

Pumpkin Salad
1 pie pumpkin
1/2 cup red wine vinegar
1 teaspoon dried Italian herb blend
1 teaspoon mustard powder
1/2-cup extra virgin olive oil
1-tablespoon honey
1 bunch scallions, trimmed and minced
Salt and pepper to taste
3 or 4 ounces fresh mixed baby greens
2 hard-boiled egg grated or chopped
1 cup grated Gouda cheese
Cut the pumpkin in half through the stem and scrape out the seeds and stringy substance and discard. Cut the pumpkin into slices and remove the skin. Place the strips of pumpkin in a saucepan and cover with water. Place pan over medium heat and poach the pumpkin until tender but not mushy, about 15 to 20 minutes.  Drain the pumpkin in a colander and run it under ice-cold water to cool.  Whisk together the vinegar, Italian herb blend and mustard powder. Whisk briskly while adding the oil in a slow stream until the oil is incorporated and the mixture is slightly thickened. Whisk in the honey and scallions. Season with salt and pepper to taste.   Arrange the strips of pumpkin over the baby greens and sprinkle the egg and cheese over that. Drizzle the dressing over and serve. Serves 4.

Pumpkin Fried Rice
1 pie pumpkin
4-tablespoon vegetable or peanut oil
2 bunches scallions, trimmed and chopped
4 cloves fresh garlic, minced
2 tablespoons fresh minced ginger or 2 teaspoons powdered
1 cup roasted pumpkin seeds
3 or 4 cups cooked rice
2 tablespoon soy sauce or to taste
1 teaspoon mild or hot curry blend, depending on your taste
1/8-cup sesame seeds
1/2 cup sweetened coconut milk (optional)
Cut the pumpkin in half through the stem and scrape out the seeds and stringy substance and discard. Cut the pumpkin into slices and remove the skin. Cut the pumpkin into small chunks. Place the chunks of pumpkin in a saucepan and cover with water. Place pan over medium heat and bring to a boil. Remove the pan from heat and drain the pumpkin in a colander. Heat the oil in a large, heavy, deep sautÈ pan or wok over high heat and in it sautÈ the scallions and garlic for 2 minutes. Stir in the ginger and pumpkin seeds, sautÈ a bit and then add the pumpkin. SautÈ 3 or 4 minutes before stirring in the rice. Drizzle the soy sauce over the pan and stir-fry until the rice begins to toast. Add the curry blend and sesame seeds and stir-fry another minute or two. Stir in the coconut milk, if used, and serve immediately. Serves 6.

Pumpkin Shrimp SautÈ
1 pie pumpkin
6 tablespoons butter
3 cloves fresh garlic, thinly sliced
1 pound cleaned raw shrimp
1-cup fresh basil leaf
1-teaspoon soy sauce
Cut the pumpkin in half through the stem and scrape out the seeds and stringy substance and discard. Cut the pumpkin into slices and remove the skin. Cut the pumpkin into small chunks. Place the chunks of pumpkin in a saucepan and cover with water. Place pan over medium heat and bring to a boil.  Remove the pan from heat and drain the pumpkin in a colander. Heat the butter in a large, heavy, deep sautÈ pan over medium high heat and in it sautÈ the garlic for 2 minutes. Add the pumpkin chunks and sautÈ until tender but not mushy. Stir in the shrimp and sautÈ just until shrimp are cooked and then stir in the basil and soy sauce. Serve immediately. Serves 4.

Pumpkin Cranberry Pie
3 cups roasted mashed pumpkin flesh
1/2-cup maple syrup
1/2-cup brown sugar
1-teaspoon cinnamon
1-teaspoon vanilla extract
1/4-teaspoon ground clove
1 tablespoon finely grated orange zest
3 eggs, slightly beaten
1 cup dried cranberries
1 unbaked pie shell
Blend together the pumpkin, syrup, brown sugar, cinnamon, vanilla, clove, orange zest and eggs until smooth. Stir in the cranberries and scrape the mixture into the pie shell. Bake in pre heated 325-degree oven until set and crust is golden brown, about 50 minutes. Allow to cool 20 minutes on a rack before slicing and serve warm or at room temperature. Serve with sweetened whipped cream, if desired. Serves 6 to 8.