The Great Pumpkin Cook-Off

The Great Pumpkin Cook-Off

On October 30th, I took a break from studying for midterms and writing term papers to participate in Sunnyside Greenmarket's Great Pumpkin Cook-Off. Armed with *my* favorite pumpkin recipe, a variation of Gay Isber's Canadian Thanksgiving soup, I cooked my heart out to impress the local farmers and passersby. All the entries were delicious, and a pumpkin trifle dessert took top honors. The prize was a bountiful bag of food from the market. Two days later, I was at my internship at the Food Network and someone who happens to be a judge on a popular show commented that my soup smelled amazing. Now that made my day! So, here is my losing pumpkin-apple-cheese soup recipe that I think is just fantastic. Hope you enjoy.

Pumpkin Apple Cheese Soup

2 Tbsp Butter

1 Pound peeled, seeded pumpkin ~2 cups

2 cups peeled, cored, chopped apples

½ cup chopped leeks or onions

½ cup chopped carrots

2 ½ cups low sodium chicken stock

1 Tbsp brown sugar

1 tsp salt

1/4 tsp white pepper

Pinch cinnamon, nutmeg, ground ginger, cayenne

1 cup grated cheese, cheddar or smoked gouda or combo

1. Wash and cut pumpkin in half. Roast in a 450 oven for about half hour.

2. Meanwhile, heat butter in a big soup pot.

3. Sauté leeks, carrots, and apples until tender.

4. Add spices and chicken stock and simmer until vegetables are very tender.

5. Remove skin and puree cooked pumpkin in food processor or food mill.

6. Add pumpkin and cheese to soup and stir to combine.

7. Puree soup with an immersion blender, or using food processor.

8. Strain through a mesh sieve (optional).

9. Add more stock or water for consistency. It should pour from the 
spoon in an even stream, not in clumps.

10. Taste and adjust seasoning.

Recipe: Moroccan Millet Burgers

In the photo, these are topped and sandwiched with homemade tapenade. Hummus or ketchup would be equally great.

Ingredients

1/2 cup chopped onion, divided
1 Tbsp olive oil
1 tsp cinnamon
seeds from 5 cardamon pods
1 tsp ground cumin
1 Tbsp fennel seeds
1/4 teaspoon cayenne
1/2 cup millet
1 cup water
1 cup canned kidney beans, rinsed and drained
3/4 cup cashews or walnuts
2 garlic cloves, coarsely chopped
1/2 cup packed beet greens (or spinach), stems removed
3/4 cup cornmeal
1 egg

Preparation

Cook half of onion with 1/4 teaspoon salt, cardamon seeds, cumin, cinnamon, fennel and cayenne in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add millet and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans.

Pulse millet mixture, nuts, garlic, greens, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped. Before you add the egg, taste it and see how you like it. Add some hot sauce or more spices if you want. Add egg and cornmeal and mix until combined. If it’s too wet, add more cornmeal, a little at a time.

Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes. This will help them stick together better. You can spray each patty with a canola oil or olive oil spray before putting them in the pan. This will give even browning.

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 6 minutes on each side.

Makes about 10 patties (serves 5 people, or 2 with delicious leftovers)