Sukkot is coming up, and autumn for us is all about the noble pumpkin.
Pumpkin is a squash originating from America. Squash was unknown in Europe until 1492 when Columbus returned. The word squash is of Algonquin origin, a Native American language. Hard shell, mature, yellow-fleshed varieties like turban, acorn and pumpkin often referred to as winter squash. Pumpkins are rich in vitamin A, potassium, calcium and phosphorous.
Here’s three great pumpkin treats (two dairy, one parve) that everyone will love. All recipes serve four, so edit accordingly.
CREAM OF PUMPKIN SOUP AU GRATIN
4 cups milk
3 potatoes cut in wedges
4 cups chopped pumpkin
1 tsp sage
½ cup cream
2 tbs parmesan cheese
salt and pepper to taste
Bring milk and 1 ½ cups water to a boil. Add potatoes, pumpkin and sage, season with salt and pepper, cook for 40 minutes on medium heat. Puree. Stir in cream and reheat. Sprinkle with cheese (optional) nutmeg could be used instead. Serve hot.
PUMPKIN WITH ROSEMARY
2 tbs olive oil
2 garlic cloves
11/2 pounds thinly sliced pumpkin
¾ cups white wine
11/2 tsp fresh rosemary finely chopped
salt and pepper
Heat oil, add garlic and pumpkin, cook over medium heat, stirring occasionally. Remove garlic cloves. Pour in wine, lower heat and simmer until tender. Season with salt and pepper and sprinkle with rosemary. Continue to cook a few minutes more and serve.
MUSHROOMS WITH PUMPKIN
2 tbs each margarine and olive oil
1 onion thinly sliced
21/2 cups pumpkin diced
11/2 pounds mixed mushrooms cut in thick slices
2/3 cup vegetable stock
3 tbs chopped flat leaf parsley
1 tsp oregano
Heat margarine and oil, add onion, Cook over low heat for 5 minutes. Add pumpkin and mushrooms, increase heat and cook for a few minutes. Season with salt and pepper. Lower heat, pour in heated stock and cook until tender. Stir in parsley and oregano and serve.