In the Kitchen with Sigona’s Featuring: Pumpkins and Squash

Fresh Pumpkin Purée

Making it at home takes an oven and about 1 hour. Easy!

What you need:

• 1 Sugar Pie pumpkin
• Salt

Directions: Preheat an oven to 400°F.

Remove the stem; discard. Slice the pumpkin in half and scoop out the seeds and membrane, reserving seeds for another use (such as roasting, yum!).

Sprinkle a little salt on the flesh of the pumpkin, then place the halves, cut side down, on a parchment-lined baking sheet.

Roast the halves for 35 to 45 minutes or until a knife, such as a paring knife, can be easily inserted and removed. Allow the halves to cool about 30 to 60 minutes before scraping the flesh from the skin; discard the skin.

Place the roasted pumpkin in a food processor and purée until smooth.

Pumpkin Hummus

Add a little more flavor to your basic hummus by blending in fresh pumpkin purée. It makes a festive fall dip for crudités. Makes about 1 1/2 cups.

Ingredients:

• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 cup fresh pumpkin purée (recipe follows)
• 2 Tbsp. fresh lemon juice
• 1 to 2 cloves garlic, more or less to taste
• A pinch of chili powder, or more, to taste
• Salt and pepper, to taste
• 1/4 cup Sigona’s Fresh Press Extra Virgin Olive Oil, such as Picual from Chile (you’ll need more or less depending on how smooth you want the hummus)
• Garnishes: a pinch of chili powder, roasted/salted pepitas, a drizzle of olive oil

Directions: In a food processor, purée chickpeas, pumpkin, garlic, lemon juice, chili powder, salt and pepper for 1 minute. While the blade is spinning, drizzle in the olive oil. Continue processing until the mixture is as smooth as desired.

Transfer to a serving bowl, sprinkle with a bit more chili powder, drizzle with a little more olive oil and top with pepitas.

Fresh Pumpkin Purée: Preheat an oven to 400°F.

Start with a Sugar Pie pumpkin. Remove the stem; discard. Slice the pumpkin in half and scoop out the seeds and membrane, reserving seeds for another use (such as roasting, yum!).

Sprinkle a little salt on the flesh of the pumpkin, then place the halves, cut side down, on a parchment-lined baking sheet.

Roast the halves for 35 to 45 minutes or until a knife, such as a paring knife, can be easily inserted and removed. Allow the halves to cool about 30 to 60 minutes before scraping the flesh from the skin; discard the skin.

Place the roasted pumpkin in a food processor and purée until smooth.

Thai Spiced Roasted Pumpkin Soup

The red curry paste used in this recipe definitely gives the soup a little kick, making it a great way to warm up on a chilly fall day. The addition of lime juice at the end of cooking rounds out all the flavors beautifully. Makes about 38 oz.; serves about 4.

Ingredients:

• 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
• 1 onion, diced
• 1 to 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tsp. red curry paste (more or less to taste), such as Thai Kitchen
• 1/2 tsp. ground turmeric
• 1 can (14.5 to 15 oz.) vegetable or chicken stock
• 2 cups fresh pumpkin purée (instructions follow)
• 1 cup unsweetened coconut milk, plus a little more for garnish
• 1 lime, halved (juice one half and slice the other into quarters)
• Garnishes: cilantro, peanuts, lime wedges, drizzle olive oil, roasted/salted pepitas, drizzle of coconut milk

Directions: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, season with salt and pepper, and sauté for about 3 to 5 minutes, stirring.

Add the curry paste and turmeric, stir to incorporate well. Add the stock, purée and coconut milk. Cook, stirring occasionally, about 5 to 7 minutes, or until the soup is warmed through but not boiling. Remove from heat.

Optional: Use an immersion blender to give the soup a final purée, or serve the soup as is (it’s just the onions that are larger pieces).

Just before serving, stir in the lime juice from the half of the lime.

Divide soup among individual bowls, top with desired garnishes and a drizzle of coconut milk. Serve with lime quarters.

Fresh Pumpkin Purée: Preheat an oven to 400°F.

Start with a Sugar Pie pumpkin. Remove the stem; discard. Slice the pumpkin in half and scoop out the seeds and membrane, reserving seeds for another use (such as roasting, yum!).

Sprinkle a little salt on the flesh of the pumpkin, then place the halves, cut side down, on a parchment-lined baking sheet.

Roast the halves for 35 to 45 minutes or until a knife, such as a paring knife, can be easily inserted and removed. Allow the halves to cool about 30 to 60 minutes before scraping the flesh from the skin; discard the skin.

Place the roasted pumpkin in a food processor and purée until smooth.

Fresh Pumpkin Ice Cream

You’ll need an ice cream machine, but, other than that, making ice cream at home is easy. It’s especially fun for kids as they watch the liquid concoction change to a frozen delight — making ice cream completely from scratch is something to be proud of, too! This is a scrumptious treat for the fall season. Adapted from Mollie Moon. Makes 1 to 1 1/2 qts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 cup brown sugar
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 3/4 cup fresh pumpkin purée (recipe follows)
• 1 tsp. vanilla
• Garnish: Ginger snaps

Directions: Heat the cream, milk, sugar, cinnamon, cloves, nutmeg and ginger in a medium sauce pan over medium-low heat. Cook, stirring occasionally, for 3 to 5 minutes, to dissolve the sugar, but remove from heat just before it boils.

Pour the mixture into a shallow pan (a 13×9 baking dish works well) and whisk in the pumpkin purée. Cover and chill for at least 2 hours.

Just before pouring the mixture into the machine, stir in the vanilla.

To prepare ice cream, follow the machine manufacturer’s instructions. Transfer ice cream to a sealable container and freeze the mixture for at least 4 hours.

Serve garnished with ginger snaps, crushed or whole, if desired.

Fresh Pumpkin Purée: Preheat an oven to 400°F.

Start with a Sugar Pie pumpkin. Remove the stem; discard. Slice the pumpkin in half and scoop out the seeds and membrane, reserving seeds for another use (such as roasting, yum!).

Sprinkle a little salt on the flesh of the pumpkin, then place the halves, cut side down, on a parchment-lined baking sheet.

Roast the halves for 35 to 45 minutes or until a knife, such as a paring knife, can be easily inserted and removed. Allow the halves to cool about 30 to 60 minutes before scraping the flesh from the skin; discard the skin.

Place the roasted pumpkin in a food processor and purée until smooth.