Pumpkins are
good for more
than carving

They're good eating, too

By Betty Shimabukuro
Star-Bulletin

Carving a jack-o'-lantern is fun and traditional and all that, but don't forget, pumpkins are food, too. And good food, packed with beta carotene, fiber, vitamin A and wholesome nutrition.

Of course, that's before you add butter, eggs and sugar and put it in a pie.

There are lots of other things to do with fresh pumpkin, and this is about the only time of year that it's available in abundance. Seems a shame to just buy one a year, carve a face in it, then throw it away.

If your pumpkin is still in good shape after the trick-or-treaters depart Saturday (i.e., you didn't carve it until just before Halloween and you didn't set it on fire), consider making your own pumpkin puree for a variety of recipes, or cut Jack up for stew or soup. Or, buy a small pumpkin just for eating.

A pumpkin can be unwieldy, but not impossible to use.

Jean-Luc Voegele, executive chef at Bali-by-the-Sea at the Hilton Hawaiian Village, does it this way: Cut the pumpkin in half, crosswise, then place it cut-side down on a cutting board. Holding the pumpkin half firmly with one hand, slice downward with a large knife, peeling off the skin in strips. If the cutting board slips, put a dish towel under it.

A long, glorious history Scripps Howard News Service The original Halloween was called Pompona, in honor of the goddess of orchards. On this holiday, the Romans hollowed out gourds and placed candles or oil-soaked rags inside, starting a tradition that has lasted thousands of years. Much later, Irish children carved out faces onto large, hollowed-out rutabagas, turnips and potatoes, placing candles inside. Pumpkins were new to the Pilgrims. The Indians show-ed them how to grow them between the corn and beans. They were so grateful to the pumpkin for helping them survive that first winter in 1620 that they wrote a song commemorating it: "We have pumpkin at morning and pumpkin at noon, If it were not for pumpkin, we would be undoon."

He also suggests trying a large bread knife, using the serrated edge like a saw.

Voegele will serve up a bourbon-laced pumpkin soup through the holidays. He also suggests using pumpkin to add variety to potatoes: Mash or puree cooked potatoes and pumpkin together, then add cream and butter. Just like mashed potatoes, only orange.

When purchasing pumpkin for a recipe, Voegele says, keep in mind that you'll lose a lot in skin,

seeds and pulp, so buy one 20 percent heavier than you need.

To make puree, "The Joy of Cooking" suggests washing and cutting the pumpkin crosswise, and removing the seeds and pulp. Place it in a pan, cut side down, and bake at 325 degrees for an hour or more, until very tender. Scrape out the meat and puree it in a blender or food processor.

Freeze the puree in airtight plastic bags and you'll have enough for all your holiday pies, cakes and bread.

Pumpkin Chowder with
Aged Bourbon

Jean-Luc Voegele, Bali-by-The-Sea

1/2 teaspoon slivered ginger
1/4 cup white wine
1/2 cup cubed celery
3/4 cup cubed onions
1/2 cup cubed leeks
1 tablespoon butter
1 pound pumpkin meat, slivered
1/2 tablespoon garlic
1/2 teaspoon salt
1/2 teaspoon nutmeg
8 cups chicken stock
1/4 cup heavy cream
1/4 cup bourbon

Heat ginger with wine, strain out ginger and set aside. Saute the vegetables in butter until soft. Add pumpkin meat and seasonings. Add stock and simmer 1 hour.

Puree until smooth; return to pot. Bring back to a boil and add wine mixture. Reduce heat, add cream and bourbon. Serves 8.

Low-Fat Pumpkin Cheesecake

"Incredible Cuisine," Jean-Pierre Brehier,
Time-Life Books, $24.95

Crust

1 cup cooked couscous
2 tablespoons confectioners' sugar
1 tablespoon unsweetened cocoa powder

Filling
24 ounces low-fat cream cheese, softened
6 ounces low-fat sour cream
4 egg yolks
1 cup sugar, divided
8 ounces pumpkin puree or canned pumpkin
2 tablespoons vanilla extract
1 teaspoon orange extract
4 egg whites

Place couscous in a food processor fitted with the metal blade and process until fine. Add the sugar and cocoa, and while the blade is turning add a few drops of water. Press the mixture into the bottom of a springform pan. Refrigerate while making the filling.

Beat cream cheese until smooth. Using low speed, add sour cream and yolks, 1/2 cup of the sugar, the pumpkin and the extracts.

In a separate bowl, beat the egg whites; starting at low speed and increasing speed as peaks form.

Slowly add the remaining 1/2 cup of sugar. When the whites are stiff but not dry, fold them into the cream cheese and pumpkin mixture. Pour the batter in the prepared crust and bake at 325 degrees for about 1 hour or until the cake has risen and browned slightly and it just shimmies when you move the pan. Turn the heat off and allow the cake to stand in the oven for 1 more hour.

Let cool at least 6 hours before serving. Makes 16 slices.

Great Pumpkin Meat Loaf

Fort Worth Star-Telegram

1 small pumpkin (3 to 4 pounds)
Salt and pepper
3 tablespoons prepared mustard
2 tablespoons brown sugar
1 egg
1 tablespoon Worcestershire
1/2 teaspoon salt
1-1/2 pounds ground beef
1/2 cup fine dry bread crumbs

Cut top from pumpkin; remove seeds. Place pumpkin, minus the top, in pan. Add about 1 inch of hot water around the pumpkin. Cover with foil. Bake at 400 degrees for 45 minutes until tender but not falling apart. Pour off water.

Season inside of pumpkin with salt and pepper. Spread with 1 tablespoon mustard and sprinkle with brown sugar. Combine egg, 2 tablespoons mustard, Worcester-shire sauce, salt, beef and bread crumbs. Mix well. Spoon into pumpkin shell, packing lightly.

Return to oven and bake uncovered for 45 minutes to 1 hour or until pumpkin is tender and meat loaf is cooked. Cut into wedges to serve. Serves 6-8.

Pumpkin Biscuits

Independent Pumpkin Farmers of America

2-1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/3 cup butter, cold
3/4 cup pureed pumpkin (cooked or canned)
3/4 cup milk

Sift flour. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough. Roll out to 1/2-inch thickness. Cut out biscuits and place on greased baking sheet. Bake at 450 degrees 15 to 20 minutes. Makes 24.

Nutritional analysis unavailable.