A pumpkin is a gourd (Cucurbitaceae), most commonly orange in colour when ripe, that grows from a trailing vine. Pumpkins are a popular food, commonly eaten cooked.
Recipe calling for fresh pumpkin, bacon, beef stock and Marsala. From Peaceful Gatherings Cookbook.
Uses squash, cellophane noodles, coconut milk, mung beans, peanuts, and sweet potato. Serves eight.
Using pumpkin, chicken broth, and light cream. Four to six servings.
Two part recipe that serves six.
Cuban recipe made with butternut squash, garlic, tabasco, and stock.
Made with puree, chicken broth, garlic, and milk.
Made using pumpkin puree, chicken broth, scallions, brown sugar, chives, and cream. By Ingrid Croce.
Vegetable stock with spices, carrots, potatoes, celery, and shallots. Two servings.
Uses chicken stock, sage, butter, and parmesan.
Low-calorie recipe serves four. Uses cottage cheese, milk, herbs, and chicken broth.
Chicken stock with onion, soy sauce, cream, and maple syrup.
Recipe calling for onion, flour, honey, and onion. Serves six.
Spicy recipe making two to four servings from PepperFool.
Calls for canned ingredients, chicken broth, herbs, and onion.
Made with fresh pumpkin, peas, bacon, chicken stock, and herbs.
Made with canned pumpkin, milk, honey, orange juice, and maple syrup.
Calls for red lentils, tomato puree, and spices.
Recipe using coconut milk, Galangal powder, onion, and garlic. Eight servings.
Contains canned pumpkin, tomatoes, milk, flour, and chicken broth.
Made with pumpkin, potatoes, chicken stock and Scotch bonnet chile.
Features several recipes from Carnegie Mellon's School of Computer Science.
From The Surgeon's House Bed and Breakfast, Jerome, Arizona on 1st Traveler's Choice Internet Cookbook.
Made using chicken broth, cayenne, and light cream. Served in pumpkin shell.
Uses chopped chillies, tomato paste, and lemon juice. Served hot or cold.
Recipe uses broth, cream, puree, and onions. From Gourmet Sleuth.
Using vegetables, broth, and cream. Serves eight.
Calling for beef stock, jalapeño pepper, white wine vinegar, coconut milk, and heavy cream.
Six serving dish using cayenne pepper, kabocha squash, and broth.
Recipe using flour, cauliflower, onion, and milk, and served in small pumpkin shells.
Soup made with fresh squash, vegetables, and rice. From “The Classic Mediterranean Cookbook” by Sarah Woodward.
Recipe using canned puree, red chilies, sherry, and light cream.
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