Let’s talk about pumpkin, shall we?
I hope you aren’t sick of it yet.
Since it’s mid-October, we’ve all realized by now that pumpkin is everywhere.
It’s at the farmer’s market, it’s on sale at the grocery store and on almost every blog I’ve read since the end of August, there is a glowing tribute to pumpkin so complimentary it borders on pornographic.
I like pumpkin just as much as the next gal, you see, but there’s nothing inappropriate going on over here unless you’re talking about the calorie consumption department in which case, I plead no contest.
Whether you’re planning to write a Harlequin-style romance about pumpkin on your blog or simply roast one for a pumpkin cheesecake pie, you might need to know how to roast a pumpkin.
While donuts and chocolate chip bars and scones are all reasonable uses for pumpkin puree, they won’t help you maintain your dress size until January, so I thought I’d share a more nutritious way to use pumpkin this year.
I developed this recipe for a presentation I did earlier this month at the Chicago Junior League about how to prepare healthy fall recipes.
Now, while I’m comfortable sharing intimate details of my life on the internet and making chocolate chip cookie dough truffles on national television, it’s been awhile since I’ve spoken to a group of 50+ women and to say I wasn’t a *little* nervous would be a slight understatement.
Luckily, I couldn’t have asked for a better audience – they asked questions, they were engaged and at the end of the demonstration, we all ate chili.
Not bad for a Wednesday night.
A few days ago one of the ladies who attended the presentation emailed me that I had inspired her to purchase a pumpkin and could I point her to directions on how to roast one? .
I was very excited, immediately clicked over to my blog to find directions to send her…and realized I’ve never written them here. I figured that if one person emailed me to ask, there were probably six more people who were curious but didn’t bother to email, so here you have it: how to roast a pumpkin for puree.
Step One
Choose your pumpkin. When you pick a pumpkin to carve, you probably look for a big, fat, awkward looking pumpkin so that you have as much surface area as possible to etch a creative design. Don’t do that. Pick a small, round one. At the grocery stores they’re usually labeled “pie pumpkin” or “sugar pumpkin” and are much sweeter than their larger siblings.
Step Two
Wash and dry your pumpkins. Pumpkins grow on a farm in a patch of dirt. Unless you’re especially fond of eating dirt (in which case, no judgment!) you’ll want to give your little guy a quick rinse and pat try with a cloth or paper towel.
Step Three
Slice your pumpkin in half using the sharpest chef’s knife that you have and scoop the seeds from the inside. You can either reserve the seeds to toast them (spicy pepitas!) or you can throw them in the garbage.
I support either option fully, as the innards of a pumpkin can be pulpy and fragrant – and not in a good way – until it’s been cooked.
Step Four
Roast the pumpkin. Place it face down in a glass or enameled cast iron baking dish and roast for 45-60 minutes at 350 degrees F. When the pumpkin is finished, it will look look caramelized an feel tender to the touch.
When it’s cooled off, scoop the inside from the pumpkin and store in a mason jar or Tupperware container in the refrigerator for up to five days.
Or make pumpkin chili.
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 green bell pepper, cored, seeded and chopped
- 2 jalapeños, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 pound ground turkey breast
- 1 (28-ounce) can diced tomatoes, with their liquid
- 1 (15-ounce) can pumpkin purée
- 1 cup amber ale or water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons chipotles in adobo sauce (if you like heat, optional)
- 1 (15-ounce) can kidney beans, rinsed and drained
- Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, (optional) chipotles, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
48 Comments
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November 3, 2012 at 11:00 pm[…] more than one reason to visit the link to this recipe for Pumpkin Chili, which can be found at the In Good Taste blog. There are GREAT step-by-step instructions to making your own pumpkin puree. Plus pictures. […]
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Christina @ Sweet Pea's Kitchen
October 24, 2011 at 9:23 pmI just made my own pumpkin puree last week…but pumpkin chili?? I need this now! I can’t wait to give it a try, it looks incredible! 🙂
A Plum By Any Other Name
October 24, 2011 at 7:36 amSounds like you did a great job with the presentation! This is a lovely reminder that I need to get my butt moving and roast some squash! I’m thinking I could probably freeze the puree, as well. Which means I can have pumpkin-related goodies in the dead of winter. This may not be good for my dress size … but I suppose I could make this chili too. 😉
Kerstin
October 19, 2011 at 10:28 pmWhat a yummy chili and great tutorial!
Nami | Just One Cookbook
October 19, 2011 at 2:54 amHi Maris, I love this pumpkin chili! My kids are not into chilis but I think they would eat this mild-chilis. I love anything pumpkins so this is a win-win dinner menu for me!
The Teacher Cooks
October 18, 2011 at 8:36 pmThis looks great! I would have never guessed that you could use pumpkin in chile!
Alexis @ There She Goesa
October 18, 2011 at 1:05 pmpumpkin chili?! cray cray! 🙂
Jamie
October 18, 2011 at 11:51 amOkay, Maris, first, pumpkin season is just starting where I live and I love pumpkin anything, sweet or savory so bring it on! And second, I know people roast pumpkin but why is it that I always steam it? I’ll bet roasting adds a fabulous flavor! I’ll be trying it your way! Great post!
Jenna
October 18, 2011 at 11:06 amI think I’m also the odd blog out this season–no pumpkin yet! I just wish it were easier to cut through a pumpkin. I’m always afraid of my knife slipping and lopping off my hand or something.
sarah
October 18, 2011 at 9:57 amYAY pumpkin. I’m going to buy some cooking ones today. I’m trying to talk the picky family into pumpkin chili. Maybe I won’t tell them there’s pumpkin in it.
Erin @ A Nesting Experience
October 18, 2011 at 9:41 amThanks for this how to. I’m going pumpkin picking next weekend and can’t wait to try this out since no store seems to have pumpkin puree on hand this year.
Melissa@IWasBornToCook
October 18, 2011 at 8:47 amMaris, this looks fantastic! I’ve been looking for a good pumpkin chili recipe.
Yudith @ Blissfully Delicious
October 17, 2011 at 8:36 pmI love your idea of adding pumpkin to chili, thanks for sharing Maris!
Caroline
October 17, 2011 at 5:06 pmGreat tutorial…cutting the pumpkin is always the hardest part for me. Gotta have a strong knife! Wonderful idea to use the puree to make chili. I’m sure it was delicious. 🙂
Elle
October 17, 2011 at 4:10 pmAnd it is also fun to cook a pumkin and serve your chil in it, so that with each bite of chii you can scoop out a bit of the pumpkin too… all you are left with is the shell. A pretty presentation and tasty and nutritious too!
Nichole
October 17, 2011 at 3:31 pmYou make everything look amazing. I love pumpkin, but typically Libby is making it for me:) You made it seem feasible and not too intimidating.
natalie (the sweets life)
October 17, 2011 at 3:15 pmI love pumpkin in savory dishes but I’ve never roasted my own–perhaps this is the year to give it a try 🙂
chutneyandspice
October 17, 2011 at 2:02 pmI want to get up and cook this right now, but I will have to wait until the shops are open to buy a pumpkin! Meanwhile I’ll just imagine it.
cara @ City Girl Chicago
October 17, 2011 at 1:41 pmhaha, too funny ~ i’m sharing a pumpkin bread recipe tomorrow and i believe the first paragraph starts out quite similar to yours here 😉 I feel behind not having posted on pumpkin yet, but the beautiful weather we were having made it hard for me to get in full fall mode until this weekend!
Kay
October 17, 2011 at 1:33 pmThanks for the pumpkin tutorial! The chili looks great
Sarah
October 17, 2011 at 12:32 pmPumpkin Chili! That’s awesome. I haven’t roasted my own pumpkin (yet), but you make it seem way easier than I thought it would be. So maybe …
Chez Us
October 17, 2011 at 12:16 pmI am so happy to see you roasting your own pumpkin as well! Isn’t it great to add pumpkin into savory and sweet dishes. I have not thought of adding to chili but am going to have to give it a whirl!
Greg
October 17, 2011 at 10:54 amWhat a great tutorial and so well timed. You gotta save those seeds, such a great fall snack.
Kelly
October 17, 2011 at 10:41 amI just made my first pumpkin dish of the season – a pumpkin soup with chevre & chipotle that I just featured today. It’s funny, I was just thinking about the process of making homemade pumpkin puree. I have to admit it’s one of those few things that I actually think is better out of a can. I’ve tried all different kinds of pumpkins from different places (usually sugar pumpkins from the farmers’ market but I also tried fairytale as well) and I just found it to be inconsistent. Some pumpkins were really watery and bland. Guess I don’t know how to pick a good pumpkin! So as much as I love from scratch everything I think I’m sticking to my Libby’s.
Also, I thought we were supposed to have some kind of pumpkin shortage this year due to weather, but I’m finding them plentiful and inexpensive.
Geni
October 17, 2011 at 10:20 amThis recipe looks like a unique and yummy way to use pumpkin. And…I had a good laugh at your Harlequin Style Romance comment. I am afraid you might be talking to me. I think I am the culprit of writing a few too many, “Why I LOVE Pumpkin” posts. Have a great week Maris! 🙂
Rachel @ Not Rachael Ray
October 17, 2011 at 9:56 amGreat tutorial! Chili looks great, I’m making turkey chili tonight and now I am really tempted to throw pumpkin in it!
Lynne @ 365 Days of Baking
October 17, 2011 at 8:45 amGreat directions, Maris. Can’t get enough of pumpkin right now and I have two of those little babes sitting on my counter as we speak.
Kitchen Belleicious
October 17, 2011 at 7:30 amI need to jump on this pumpkin bandwagon- anything pumpkin at the moment sounds so great but honestly girl this chili looks incredible! I would have never thought to combine those two textures and flavors together but the outcome is simply gorgeous and divine! Awesome. hope you are doing welll! If you get a chance come enter my giveaway today- it is for all cooks so to speak! 🙂
EA-The Spicy RD
October 17, 2011 at 12:46 amPerfect timing with your post because I’m getting ready to come up with a pumpkin recipe and I’ve never roasted one before. Thanks for sharing! The pumpkin chili looks really yummy too!
Martyna@WholesomeCook
October 16, 2011 at 8:09 pmHi Maris, I love your spicy chilli made with pumpkin. And as far as pumpkin goes, just the other day I made some pumpkin puree ice cream. Amazing. Such a versatile cute (big) fruit??
Roz@weightingfor50
October 16, 2011 at 5:58 pmHi Maris, thanks for the lowdown on the pumpkin!!! It really is delicious and healthy. Your chili looks fantastic. (I added some to tomato sauce a few days ago…it added a yummy sweet taste (and lots of fibre) to the dish!) Hope your weekend has gone well.
Katie@Real Food Katie's Way
October 16, 2011 at 5:45 pmI love pumpkin!! I just made pumpkin cranberry bran muffins this morning!
Yes I am definitely one of those bloggers who are in an insane love affair with pumpkin 😉
I also love pumpkin turkey chill! Great recipe!
yummychunklet
October 16, 2011 at 5:22 pmYour pumpkin chili looks delicious, but I’m with you. I’m getting a bit sick of seeing pumpkin everywhere, and I’m saving my last bit of pumpkin sanity for the upcoming ffwD assignment “Pumpkin with Everything Good”. Sigh.
Erin @ The Speckled Palate
October 16, 2011 at 2:42 pmThanks for posting this, Maris, because I had NO IDEA how to roast a pumpkin to get the wonderful pumpkin goodness to go into so many fall recipes. The next time I am at the grocery store, you better believe I’ll be looking for one of these smaller pumpkins to bake! And this chili? Sounds incredible, too.
Lauren@LittleYellowKitchen
October 16, 2011 at 12:43 pmLoooove this. I’ve been wanting to try a pumpkin chili recipe and now I definitely will be!
Susan
October 16, 2011 at 12:03 pmI’ve made many squash over the years but have never roasted a pumpkin yet! Great tutorial and the chili sounds wonderful. I have yet to post a pumpkin recipe this fall myself.
Cookin' Canuck
October 16, 2011 at 10:44 amThis is a fantastic tutorial, Maris. To be honest, I have never made my own pumpkin puree, but know I am missing out on some great taste.
Kathryn
October 16, 2011 at 6:38 amIt’s pretty hard to buy canned pumpkin puree here but it’s really useful to know how to make my own – this chili looks really interesting and sounds both tasty and healthy!
Courtney
October 15, 2011 at 10:04 pmWow, that’s actually a lot easier that I thought it would be. I might actually try it now. 🙂
Junia @ Mis Pensamientos
October 15, 2011 at 9:50 pmlooks like we were both thinking chili + squash! heehee. love pumpkin in chili!
T.W. Barritt at Culinary Types
October 15, 2011 at 5:55 pmI’m about to tackle roasting a Long Island Cheese Pumpkin. it is the color and shape of a wheel of cheese, and weighs in at a whopping 8 pounds. I should be swimming in chili by Monday …
Heather @girlichef
October 15, 2011 at 5:25 pmGreat tutorial 🙂 And that chili looks absolutely delicious and comforting!
Brianne
October 15, 2011 at 4:46 pmThanks for the how to on roasting a pumpkin! I’ve been considering making my own puree, but I haven’t found the time to try it yet. This will help immensely.
Erica
October 15, 2011 at 3:49 pmYum! I made pumpkin chili once and loved it! The presentation sounds awesome- would love to hear you speak
Sue/the view from great island
October 15, 2011 at 2:51 pmI really really need healthy pumpkin ideas. I’m definitely in the pumpkin + lots of sugar camp. Everything about this chili sounds great.
Molly
October 15, 2011 at 2:14 pmgorgeous chili pics! also love the idea of adding pumpkin.
Emma
October 15, 2011 at 1:15 pmUh oh, I am the odd blog out, having not featured anything pumpkin. …Although, I was considering it, despite not liking pumpkin one bit. Funnily enough, I don’t normally like pumpkin, turkey, or chili, but something about this recipe is calling my name. It is also proclaiming that I should stop eating cookies, and make myself a real lunch:)