Tuesday, November 18, 2008


I decided to try some new pumpkin recipes to celebrate Fall. My friend Katy told me that Australians think Americans are weird because we tend to only eat pumpkin for dessert. I LOVE pumpkin pie, so I decided to try some other recipes...

Both were fantastic. I don't have a blender, so I couldn't do the last step of blending the soup. But it was still good.

Pumpkin Risotto
Preparation - 10 min | Cooking - 30 min | Yields - 6

  • 4 cups hot water
  • 1/2 cup dry white wine
  • 4 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon fresh thyme leaves or chopped fresh sage leaves
  • 1/2 cup (1.5 ounces) shredded Parmesan Cheese
  • 1 tablespoon butter
  • Ground black pepper to taste
Combine water, wine and bouillon in large measuring cup; set aside.

Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.

Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

Variation (I didn't do this): For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake, oyster and crimini) with the onion and garlic and proceed with recipe.

Creamy Pumpkin Soup
Preparation - 10 min | Cooking - 25 min | Yields - 5 servings

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons packed brown sugar
  • 1 can (14 1/2 fluid ounces) chicken broth
  • 1/2 cup water
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Evaporated Milk
  • 1/8 teaspoon ground cinnamon
Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.


Abby said...

I have to admit I'm a pumpkin-for-dessert only kinda gal. Time to change it up a bit! Looks fab.

Lady Caitie in the Pretty City said...

Joannie, this all sounds great! Yum!

LauraSuz said...

I can always tell when it's a Joannie recipe from the way the posted is laid out. Very nice and neat - I like it!

typeractive compunicator said...

this sounds really good!

Joannie said...

I just wanted to add that neither one were overwhelmingly pumpkin-y. I love pumpkin, so I wouldn't have minded if there was MORE of a pumpkin taste-- but they were great the way they were. Just as a side note to any of you that might be wary of these. The pumpkin in the risotto just seemed to give it more of a creamy texture. It's hard to explain, but it's not like either one was like eating pumpkin pie.

Joannie said...

okay, on second-eating, the pumpkin soup IS pretty pumpkin-y. But the risotto isn't! : )

Lady Caitie in the Pretty City said...

Laura, I know! Me too! I knew it was Joannie when I first saw the post! What is it about that? LOL