Two pumpkin recipies
Sunday, February 20, 2011
I've got quite a bit of frozen pumpkin puree in my freezer. Traditionally, I only used this to make pumkin bread, however, I really needed to find a less fattening way to eat it so I decided that since pumpkin is a squash, it would be a fine addition to my next quiche and the rest I would make into a soup based on another Sparker's Pumpkin Cumin Soup recipe.
I have to say, both recipes turned out great. I used 250 grams of the puree in the quiche and the rest (about 260 grams) in the soup. I added two cans of fat free evaporated milk to make it really creamy. Other than that I followed the Spark recipe. http://recipes.sparkpeople.com
I added turkey and broccoli to the quiche. I used whipped cream cheese instead of regular cream cheese and I changed up the "crust" by using a blend of cereals: Multigrain Cheerios, Kashi Go Lean and Quick Oats. Oh so good. http://recipes.sparkpeople.com
Meanwhile the soup is heating up in the crock pot. Once it got hot I added 1 cup of couscous, let it simmer a bit longer. Then I ladled it out into bowls and froze it. When the quiche was done I cut it up into 12 portions and froze all but three of those. One portion I ate immediately – so, so good. I gave one of the other two to my husband who agreed it was even better than the last quiche I made. The last one was my mid morning snack the next day.
I had some of the soup for lunch the next day. I added just a small pinch of clove and brown sugar and it tasted just like cream of wheat. It was really good.
So, that’s two things you can do with pumpkin besides cookies, pancakes or bread.