Armenian Thanksgiving Pumpkin

Photos of cooked pumpkins by Raffi http://www.armeniapedia.org/wiki/User:Raffi

Photo: Raffi

What should you prepare with all those apples and pumpkins? Many people confront this question after the celebratory hayride and apple and pumpkin-picking excursion. I love to try exotic recipes with my pumpkins. This year I am making a fall dish from Armenia called Ghapama. This vegan dish, dramatically presented inside a whole roasted pumpkin, can be the star of your Thanksgiving table.

Ghapama is a harvest dish with its own special rituals. First, a fresh pumpkin is picked. Then the whole family helps to clean the pumpkin, stuff it with rice, fresh apples, dry fruits, and nuts. Then they enjoy each other’s company while the pumpkin bakes. When it is ready, everyone eats it straight out of the oven while it is piping hot. [Read more…]

The Savory Pumpkin Pie

How can you make something for Thanksgiving dinner in a hurry? Many people dread having to cook all the traditional dishes. They lack the time and expertise to roast the perfect whole turkey. One dish that combines many of the traditional fall flavors associated with Thanksgiving is the savory chicken pumpkin pot pie.

This delicious pie can be prepared using convenience and canned goods from the supermarket. It is a very versatile recipe, and you may use any fresh or frozen vegetables at hand to enhance it. If you prefer, you may use a store-bought roasted turkey in the recipe instead of the chicken.

Photo by Alvin Smith https://www.flickr.com/photos/heather_joy/

Photo: Alvin Smith.

Chicken Pumpkin Pie

  • 1 roasted chicken, cut up
  • 1 can of plain pumpkin puree
  • 1 onion, cubed
  • 1 tbsp. minced garlic
  • 1/4 cup minced parsley
  • 1/2 cups fresh sage leaves, minced
  • 1 tbsp. olive oil
  • 1 tbsp. flour
  • 3 tbsp. chicken broth
  • 2 frozen pie crusts or individual tart shells
  • Salt and black pepper to taste
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat the oil in a heavy pot.
  3. Brown the onion over medium heat.
  4. Add the minced garlic.
  5. Mix in the flour, and then add the broth.
  6. Stir until you have a smooth sauce.
  7. Place the chicken, pumpkin, parsley, and sage in a large bowl.
  8. Season with salt and pepper.
  9. Stir the contents of the bowl into the sauce.
  10. Pour the pumpkin-chicken mixture into the pie crust or tart shells.
  11. Top the pie crust or tart with the second pie crust or flattened tart shell, pinching the edges shut.
  12. Cut a few slits in the top crust to allow the steam to escape.
  13. Bake for 45 minutes for a large pie, around 15 minutes for individual tarts.

Pumpkin-Ginger Soup

— by Ronit Treatman

As Arctic winds blow into Philadelphia, and the snow piles up, our instinct to consume warm, hearty soups kicks in.

This is an opportunity to make use of the many varieties of pumpkins and squashes that are widely available now.  

Pumpkins are high in vitamin A, and have a good amount of vitamin C, iron, and calcium. Also, they are fat free.

When combined with onions, garlic, ginger, herbs, and spices, the pumpkin shines as a winter entree soup. Pumpkin-ginger soup can be served with a green salad, a hearty bread, and a selection of cheeses.

Full recipe after the jump.

  • 2 cups pumpkin puree
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • 1/2 cup peeled and minced ginger root
  • 6 cups vegetable broth
  • 1/2 cup non-fat coconut milk
  • curry powder
  • cinnamon
  • salt
  • black pepper
  • toasted pumpkin seeds
  • cilantro, minced
  • scallions, sliced
  1. Heat the olive oil in a heavy pot over medium heat.
  2. Saute the onions, garlic, and ginger until the onion is translucent.
  3. Add the vegetable broth, and bring to a boil.
  4. Add the coconut milk and the pureed pumpkin.
  5. Bring to a boil, then lower the heat to a simmer.
  6. Season to taste with curry powder, cinnamon, salt, and pepper.
  7. Serve garnished with cilantro, scallions, and toasted sunflower seeds.

Oven-Roasted Pumpkin

If you plant pumpkins in your garden, this is the time of year that they all ripen. What to do with all of them?

Once you cut a pumpkin open, you need to use it pretty quickly, because it will not keep fresh for long. The best thing to do is invite your friends and family to dinner and make sweet and spicy roasted pumpkin.

[Read more…]

From Peel To Seed: Making The Most Of Your Thanksgiving Pumpkin

— by Ronit Treatman

You picked or bought a pumpkin for Thanksgiving.  Now what should you do with it?  Here are three vegan recipes that make use of the whole pumpkin.  One pumpkin can produce an appetizer, a soup, and a vegetable dish for your festive meal.

Begin by cutting your pumpkin in half.  Scoop out the plump seeds from the center of the pumpkin.  From these seeds, you can prepare Sikil P’ak, an ancient Maya appetizer from the Yucatan Peninsula.

More after the jump.
Sikil P’ak
Adapted from Hugo Ortega

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Scoop the pumpkin seeds from your pumpkin (you should get about one cup).
  3. Wash with cold water.
  4. Place on a cookie sheet.
  5. Toast in the oven for about 5 minutes, until golden and fragrant.
  6. Place the toasted pumpkin seeds in a food processor.
  7. Grind until smooth.
  8. Spear one habanero chile with a fork.  Hold it over the flame of a burner or grill until it is charred all over.  
  9. Char 2 plum tomatoes in the same manner.
  10. Add the charred chile and tomatoes to the food processor.
  11. Add 3 tablespoons of minced cilantro.
  12. Add 3 tablespoons of minced chives.
  13. Season with salt to taste.
  14. Process all the ingredients together until you have a smooth paste.

Serve as a festive Thanksgiving appetizer with warm corn chips.

Next, separate the peel from the flesh of the pumpkin.  Make a hearty vegetarian soup from the pumpkin flesh, fusing this New World fruit with exotic spices from North Africa.  

Moroccan Pumpkin Soup
Adapted from Christine Benlafquih

  • 4 cups cubed pumpkin
  • 1 large onion, minced
  • 2 garlic cloves, minced
  • 1 tablespoon cilantro, minced
  • 1 can chickpeas, drained
  • 4 cups vegetable broth
  • 1 cinnamon stick
  • 1 tsp. Ras El Hanout or make your own with the recipe below.
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • Honey to taste
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon of olive oil
  1. Heat one tablespoon of olive oil in a pot.
  2. Add the onion and garlic.
  3. Cook over medium heat until golden.
  4. Add the pumpkin, chickpeas, broth, spices, and honey.
  5. Bring to a boil, and then simmer for about 15 minutes.

Serve with fresh, warm pita bread.

If you would like to make your own Ras El Hanout spice mixture combine:

  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cloves

What can you do with the remaining pumpkin flesh and peel?  You may be inspired by a Japanese specialty called Kabocha No Nimono or Simmered Pumpkin.  It is traditional not to peel the pumpkin when preparing this dish.

Kabocha No Nimono
Adapted from Serakitty

  • 8 cups of diced pumpkin flesh and peel
  • ½ cup water
  • ½ cup dried mushrooms (preferably Shiitake)
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  1. Place all the ingredients in a pot.  
  2. Bring to a boil, and then simmer for 15 minutes.  May be served hot or cold.

Kabocha No Nimono is wonderful side dish for Thanksgiving.  Its earthy sweet and salty mushroom flavor makes this a favorite fall comfort food.

The first way to demonstrate thankfulness for our bounty is by not being wasteful.  We say this blessing of gratitude for having a whole pumpkin:

Ba-ruch a-tah A-do-nai E-lo-hei-nu Me-lech Ha-o-lam,
bo-rei p’ri ha-a-da-mah.

Blessed are You, HaShem, our God, King of the Universe,
who creates the fruit of the earth.  

Celebratory Fall Harvest Soups for Sukkot

–by Ronit Treatman

Other than bread, we are not instructed to serve any specific dishes during Sukkot.  The point of this festival is to celebrate the fall harvest.  A wonderful way to connect to nature is to cook with what is in season locally.  In Pennsylvania we are blessed with a bountiful fall harvest.  Hearty homemade vegetable soups accompanied by an assortment of breads are a wonderful way for your family and guests to warm up during the chilly fall evenings in the sukkah.

You can source your local vegetables by gathering your own crops from your garden, picking vegetables yourself at a farm, being a member of a Community Supported Agriculture group, or shopping at your local farmer’s market, coop, or supermarket.  Fresh seasonal produce will result in the most flavorful soups.  

Soup and bread recipes after the jump.
Some fruits and vegetables that are harvested in Pennsylvania in the fall are broccoli, cabbage, cauliflower, collards, lima beans, peppers, pumpkins, and apples.  Here is a recipe for a pareve harvest soup that incorporates some of these fresh vegetables adapted from Casey’s Café.


Spicy Fall Harvest Soup

  • 2 or 3 of any kind of squash such as butternut squash, pumpkin, acorn squash, spaghetti squash, or hubbard.
  • 2 large onions
  • 2 sweet potatoes
  • 2 rutabagas
  • green onions
  • cilantro
  • olive oil
  • salt
  • black pepper
  • 2 cups of vegetable broth
  • 3 cups of coconut milk
  • 2 tablespoons fresh grated ginger
  • 1 cup sweet chili sauce
  • 1 tablespoon red Thai curry
  • 2 tablespoons Garam Masala
  • 1 tablespoons Ground coriander
  1. Preheat the oven to 350 degrees Fahrenheit.  Cut the squash in half.  Remove the seeds and rub the inside with olive oil.  Place on a cookie sheet.
  2. Place the onion, sweet potatoes, rutabags, and turnips in a porcelain baking dish.  Add ½ cup of water, and sprinkle with salt and pepper.  Cover with aluminum foil.
  3. Bake all of these vegetables for 60 minutes. Remove from the oven and allow to cool.  Peel the squash.
  4. Puree all the vegetables in a food processor.  
  5. Place the puree in a stockpot with 4 cups of water, the vegetable broth, and coconut milk.
  6. Add ginger, chili sauce, coriander, curry, and garam masala to taste.

You can chop up green onion and cilantro to garnish.

Serve with whole grain corn bread for a gluten-free feast.  Here is a recipe adapted from The Fresh Loaf.

Whole Grain Corn Bread

  • 2 cups ground corn meal
  • 2 tablespoons olive oil
  • 1 egg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups of soymilk
  • 1 ¾ tablespoons of vinegar
  • 2 tablespoons raw honey
  1. Preheat oven to 400 degrees Fahrenheit.  
  2. Mix all the ingredients in a bowl.  
  3. Oil an 8X8 inch porcelain baking dish.  
  4. Pour the batter into the dish.  
  5. Bake for 30 minutes.

Pennsylvania is one of the largest growers of mushrooms in the world.  The rich variety of mushrooms we can get in Kennet Square is not to be overlooked.  Phillips Mushroom Farms grow White, Portobello, Baby Bella, Crimini, Shiitake, Oyster, Maitake, Beech, Enoki, Royal Trumpet, and Pom Pom mushrooms.  Below is an adaptation of Ina Garten’s mushroom soup recipe.


Mushroom Medley Soup

  • 2 cups thinly sliced assorted fresh mushrooms
  • 1 onion, diced
  • 1 carrot, diced
  • 2 leeks, diced
  • 1 cup minced cilantro
  • 1 tablespoon minced thyme
  • extra virgin olive oil
  • 1 cup white wine
  • salt
  • black pepper
  • ¼ cup flour
  • 1 cup heavy cream
  • 1 cup half and half
  1. In a large stockpot, heat 2 tablespoons of olive oil.  Sautee the onion, one cup of mushrooms, and carrot.  Season with salt, pepper, and thyme.  When the vegetables have softened, after about 15 minutes, add 6 cups of water.  Bring the mixture to a boil, and then allow to simmer for 30 minutes.
  2. Take another stockpot, and heat 2 tablespoons of olive oil.  Add the leeks.  Let them soften slowly over low heat.  After 20 minutes, add the remaining mushrooms and cook for 10 minutes.  Stir in the flour, and then add the wine.  Pour in the mushroom stock from the other pot and stir.  
  3. Simmer for 15 minutes.  Add the heavy cream and half and half.  Season to taste with salt and freshly ground black pepper.

Serve hot, with a crusty baguette.  Here is a recipe adapted from Food.com


Fresh Baguette

  • 4 1/2 cups unbleached flour
  • 1 packet active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 teaspoons salt
  • 1 1/2 cups warm water
  1. Mix water, sugar, and yeast together.  Allow to foam, and then add flour and salt.  Knead well.  Place in an oiled bowl and cover with a kitchen towel.  Allow to rise for 1 1/2 hours.  
  2. Preheat oven to 500 degrees Fahrenheit.  
  3. Form loaf on a cookie sheet.
  4. Prepare an ovenproof bowl with water.
  5. Place cookie sheet with loaf and bowl of water in the oven.
  6. Bake for 30 minutes.

A warming, sweet, cinnamony fall fruit soup is the perfect end to the Sukkah feast.  


You may use freshly harvested Pennsylvania heirloom apples that are good for cooking such as:

  • Red Gravenstein:  An apple variety that was brought to Pennsylvania from Germany in the 1600s.
  • Grimes Golden:  This apple variety is believed to have been planted in West Virginia by Johnny Appleseed in 1795.  
  • Cox Orange Pippin:  This apple was brought from England in the 1830s.  It matures to a beautiful red color, and is excellent for cooking.
  • Calville Blanc:  A French apple grown for King Louis XIII, it has a tart flavor.
  • Newtown Pippin:  This variety was grown for export by Benjamin Franklin in the 1700s.

You can order these apples from #1 Farm, at tugger@netreach.net.  


Fall Fruit Harvest Soup

  • 1 apple, diced
  • 1 pear, diced
  • 1 cup fresh cranberries, diced
  • 3 plums, diced
  • 1 cinnamon stick
  • Raw honey to taste (optional)
  1. Place the apple, pear, plums, and cranberries in a pan.  
  2. Cover with water and bring to a boil.  
  3. Add the cinnamon stick.  
  4. Lower the heat and allow to simmer for about 30 minutes.

Stir in honey if desired.  Enjoy hot.

This soup goes well with fresh, hot pumpkin bread.  It is a pareve recipe adapted from Simply Recipes.


Pumpkin Bread

  • 1 cup pureed pumpkin
  • ¼ cup water
  • 2 eggs
  • ½ cup extra virgin olive oil
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 1 ½ cups unbleached flour
  • 1 teaspoon baking soda
  • ½ cup chopped walnuts
  • ½ cup roasted pumpkin seeds
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix all the ingredients except the roasted pumpkin seeds in a bowl.
  3. Pour into a 9X5X3 inch loaf pan which has been coated with olive oil.  
  4. Decorate the top with roasted pumpkin seeds.
  5. Bake for 60 minutes.

As the fall days grow shorter and cooler, the yearly ritual is upon us.  We celebrate the fall harvest together in our sukkot.  Whether you are hosting or visiting, offering a delicious, homemade warming soup and a fresh loaf of fragrant bread is the perfect way to bond with friends and family.