Step away from the PSL.
If you think you’ve already had too much pumpkin-spiced everything for the season, just skip the latte. But whatever you do, don’t pass on the opportunity to try these amazing gourmet pumpkin recipes from Chef Mark Elliotte of the Arkansas Heart Hospital's StrongHearts Rehabilitation Center.
Ginger Pumpkin Sauce
- 1/4 tsp. toasted sesame oil
- 1 lb. sugar pumpkin pump, or unsweetened canned pumpkin
- 1 garlic clove, minced
- 1 cup frozen corn, thawed
- 1 1/2 cups vegetable stock
- 1 tsp. fresh ginger, minced
- 1 tsp. 5 spice powder
- 1 tbsp. cornstarch mixed with 1/4 cup unsweetened orange juice
- 1/4 cup nonfat Greek yogurt
Heat oil in a large saucepan over medium-high heat and saute the garlic and ginger for two minutes. Stir in stock, pumpkin, corn 5 spice and cornstarch mixture. Cook for three minutes.
Pour into blender and puree until very smooth. Just before serving, whisk in the yogurt.
Toss with Asian buckwheat soba noodles, brown rice or your favorite whole wheat pasta.
- 3 lbs. sugar pumpkin, peeled, seeded and cut into 1-to-2-inch cubes
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tsp. rubbed sage
- 1 tsp. dried rosemary
- 5 cups vegetable stock
- 1 red bell pepper, diced
- 1 cup tomatoes, diced
- 2 medium waxy potatoes, diced
- 1 cup frozen corn kernels, thawed
- fresh ground black pepper to taste
Lightly spray a medium-sized saucepan with canola cooking spray. Over medium-high heat, add pumpkin, red bell pepper, garlic and onion. Cook until onion softens — about five minutes — stirring occasionally.
Add the rest of the ingredients and simmer for about 30 minutes, stirring occasionally.
Lean more about the StrongHearts Rehabilitation Center on the Arkansas Heart Hospital website.