Pumpkin Pumpkin Pumpkin


So, I am finally getting around to my pumpkin post! Fall is my absolute favorite time of the year, and it has a lot to do with pumpkins.  A few weekends ago the weather started to get “cooler”, as in 80’s instead of high 90’s. I took that as my sign to start cooking my fall favorites.  Of course, many of these favorites include pumpkin as an ingredient.  So Mr. Fenn and I set out to Whole Foods to select the perfect pumpkin.  We ended up choosing an organic pie pumpkin (despite the name, they are no sweeter than any other pumpkin, just a perfect small size for cooking and baking).  After gutting the pumpkin and cutting into smaller pieces, I roasted it in a 350 degree oven until it was tender (about 30 minutes).  I then peeled the skin off and puréed the flesh in my food processor.  I saved two cups of purée for my chili recipe and froze the rest in cubes for later.

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Next came our pumpkin chili!  This is a recipe I discovered last year while preparing a few freezer meals, and it is definitely a repeater.

Ingredients 1 pound ground turkey 2 tbsp minced garlic 2-3 tbsp chili powder 2-3 tbsp cumin Salt Pepper 1 onion chopped 1 red bell pepper chopped 1 cup corn 1 cup black beans (I usually have some in the freezer from a previous big batch, or I buy the whole foods 365 brand) 1 cup kidney beans (I usually buy the whole foods 365 brand that comes in a cardboard box) 2 cups pumpkin purée ( fresh or canned) About 16 oz of crushed tomatoes (we love the Pomi brand) Two cups stock (vegetable or chicken)

Start by cooking the ground turkey in a big dutch oven or soup pot. Then add the onions, bell peppers, garlic, chili powder, cumin, salt and pepper.  Cook for a couple of minutes. Now add the rest of the ingredients, stir it all together, and bring it to a boil.  Once everything is boiling, lower to a simmer, and cook for about 20 minutes. Taste, and add more spices as needed.

This chili was delicious.  We served it with cheddar cheese and toasted pumpkin seeds.  Everyone devoured it.  Fenner loved it so much he danced between every bite (this has become his signature move when he loves what he is eating).


Throughout the last few weeks we have finished off the pumpkin puree that I had frozen into cubes.  We used it in oatmeal, pancakes, muffins, and Fenn even ate it for snack mixed with black beans and cumin.  That small pumpkin lasted us quite a while!

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