Yummr

Yummr's Main Dish

It's Pumpkin Time

Now that we’re near mid-October (though this weather certainly doesn’t feel like it), I know everyone’s starting to crave those pumpkin-based treats. Whether it’s pumpkin pie for Thanksgiving next month, toasted pumpkin seeds, or some warm pumpkin soup (or pumpkin juice for you Harry Potter fans out there), I know I can’t get enough of it in the fall.

If you’re heading to the kitchen to start cooking up a storm, make sure you check out Apartment Therapy’s tutorial on how to cut a pumpkin for cooking, making sure you get the most from it and keep the seeds intact for roasting.

If you’re in the mood for something non-traditional, try this recipe for pumpkin chili from CDKitchen. Sounds different, but yummy!

Spicy Chicken-Pumpkin Chili Recipe
Ingredients:
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped red bell pepper
3 tablespoons minced seeded jalapeno pepper
1 clove crushed garlic
1 cup beer
1 cup low-salt chicken broth
1/4 cup sliced ripe olives
3 tablespoons chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
29 ounces no-salt-added chopped tomatoes - undrained
1 pound boned and skinned chicken breasts - cut in tiny pieces
2 cups cooked fresh pumpkin
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened cocoa
16 ounces canned pinto beans - drained
6 tablespoons sliced green onions
6 tablespoons shredded reduced-fat sharp cheddar cheese
6 tablespoons nonfat sour cream
Heat oil in a large Dutch oven over medium heat. Add onion; sauté 8 minutes or until lightly browned.

Add bell pepper, jalapeno, and garlic; sauté 5 minutes. Add beer and next 7 ingredients (beer through chicken); bring to a boil.

Partially cover, reduce heat, and simmer 20 minutes or until chicken is done.

Stir in pumpkin, cilantro, cocoa, and beans; cook 5 minutes.

To serve, ladle chili into individual soup bowls; top with green onions, cheese, and sour cream.

Posted Oct 12, 2007 by themagster | 2 Comments | Share It

Filed under: recipes