Are there any particular herbs that would go with pumpkin?
December 23rd, 2009 | by Vitamin Advisor |
naomiLou asked:
I’m making a stew/casserole with pumpkin in, I’ve never cooked with one before. Are there any herbs that go particularly well with pumpkin? Thanks
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I’m making a stew/casserole with pumpkin in, I’ve never cooked with one before. Are there any herbs that go particularly well with pumpkin? Thanks
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8 Responses to “Are there any particular herbs that would go with pumpkin?”
By Clumsie.Jo* on Dec 26, 2009 | Reply
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Scallion
By andflors on Dec 27, 2009 | Reply
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Wytch hazel… boom boom
By garrisonbight on Dec 30, 2009 | Reply
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Cloves and all spice
By kick it on Jan 2, 2010 | Reply
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PUEBLO PUMPKIN STEW:
8 mexican chiles 1 large onion, sliced
1 Tbsp, peled, minced gingeroot 2 jalepono’s (I sometimes use red peppers
so things aren’t to hot!)
4 large tomatoes 2 tsp cumin
2 tsp garam masala (recp. follows) 1/2 tsp turmeric
5 cups cubed pumpkin or acorn squash
1 cup cooked pinto beans *2 Tbsp freshly grated Parmesan
(try nutritional yeast)
salt (optional)
Broil mexican chiles on foil lined baking sheet until skin is black, turning so
sides ar evenly charred. Put chilies in paper bag, close and let cool. Hold
under cool running water while you slip of the skins. Cut chilies open and
remove seeds, stems and ribs, chop and set aside. Saute onions, ginger,
chilies and jalepons (pepers) for 4 minutes (I use water w/a dash of tabsco) or
until softened. Add tomatoes, cumin, garam masala and turmeric and cook for 5
minutes, stirring often. Add 2 cups water and the squash/pumpkin. Bring to a
boil. Reduce heat to low, cover and simmer for 30 minutes or until squash is
tender. Stir in pinto beans and parmesan/yeast heat through. Add salt to
taste if desired.
Serves 8 112 cal.sev, 5 g protein, 1.5 g fat, 19 carb, 38mg sodim, 0mg chol.
It sounds complicated, but its nice to make something differetn/special and I have made it without to much trouble. The only ‘long’ part is the chilies which really is not too bad. And some herbs can be substituted if your herb/spice supply is not extensive. I don’t always make the garam masal myself.
GARAM MASALA:
5 tsp coriander seeds 1 Tbsp. cumin seeds 1 Tbsp black peppercorns
1 tsp whole cloves 1 tsp cinnamon 1 tsp green cardomon pods
toast coriander and cumin seeds for 3-5 min. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). Store in a bottle for up to 6 months. This is a great spice mixture! But normly I don’t have those spices on hand so I cook without it. But you might consider it
worth investing in as its a neat combination of spices for cooking.
kwvegan vegan
By cil on Jan 4, 2010 | Reply
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Rosemary and thyme go well -not necessarily together!
And i reckon that sage would be good also.,
By stackawitz on Jan 7, 2010 | Reply
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Nutmeg is the best, but cloves, allspice, and even ginger would be good as well. Maybe even a touch of cinnamon.
By biscuit on Jan 10, 2010 | Reply
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pumpkin soup, i think its a rachel ray recipe.
anyway i kind of remember some cinnamon and nutmeg in it, and the relish had dried cranberries, honey, red onions, and apples in it. the soup was awesome, a huge hit. made it for thanksgiving a few yrs ago.
By lisa . on Jan 10, 2010 | Reply
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cinamin and nutmeg