Ask A Baltimore Chef: 5 Tasty Pumpkin Dishes

As the summer season begins to wane into autumn, food becomes a comfort for people as they prepare for the transition. Plates become more colorful as they mirror the changing hues of the outside world. Pumpkin recipes become more popular, especially during the holiday season. Selina Scipio is the founder of Baltimore's Scipio Catering and works at her craft to ensure her customers' sense of taste will be pleasantly delighted. Here she presents some of her favorite pumpkin dishes for the fall.

Selina Scipio
Scipio Catering
809 Light St.
Baltimore, MD 21230
(410) 960-3965
www.scipiocatering.com

Selina Scipio has been at the helm of Scipio Catering for more than nine years. She loves to be creative as she makes presentations of food for her customers. Located in Federal Hill, Selina and Scipio Catering serve both corporate and private functions such as weddings and other special events. Scipio takes great pride in making sure her customers are left with wonderful memories of the services she provides.

Piping Pumpkin Pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup almond milk
• 1/2 cup pumpkin puree
• 1 egg, beaten
• 1 tablespoon coconut oilAccording to Scipio, these pancakes are quick and easy. They are delicious served warm with butter and maple syrup. Ground cinnamon and nutmeg give them extra flavor. The batter may be slightly lumpy, but that does not affect the outcome.

Fresh Roasting Pumpkin Seeds

Ingredients"

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons melted butter or olive oil
• 1 pinch saltBe sure to preheat the oven to 300 degrees F (150 degrees C). Toss the seeds in a bowl with the melted butter or olive oil and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown. Stir occasionally for even baking.

Pleasing Pumpkin Soup

Ingredients:

• Pumpkin
• Coconut Milk
• Maple Syrup
• Salt, Pepper
• Cinnamon, Nutmeg
• Veggie or Chicken Stock
• GingerCombine all ingredients in quart sized pot. The coconut milk along with the maple syrup  will add a sweetness to the soup and balance the veggie or chicken stock in the mixture.Cook on range top as necessary, approximately 30-40 minutes stirring occasionally to prevent sticking.

Related: Best Pumpkin Dishes In Baltimore

Pumped Up Pumpkin Applesauce

Peel and slice several apples. Peel and slice a small Sugar Pumpkin. Add apples and Pumpkins to a pot of boiling water and let boil for about 10 mins. Drain apples and pumpkins form the boiling water. Place half the mix in a food processor and puree. Pour the mix in a bowl then puree the other half. Once all the apples and pumpkins have been pureed, add cinnamon and sugar to taste.

Creamy Cheesy Pumpkin Mash

Ingredients:

• 1 small pumpkin
• ¼ cup heavy cream
• ½ cup grated Parmesan
• 2 teaspoons minced garlic
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions:

1. Use an ice cream scoop to scoop out the seeds and the pulp, saving the seeds and washing them to make delicious roasted pumpkin seeds.
2. Using a vegetable peeler, peel each pumpkin half, then slice it into 1-inch-thick slices. Cube the slices into 1-inch cubes.
3. Place the pumpkin cubes on a baking pan and bake at 350 F until the cubes are very tender.
4. Transfer half the cooked pumpkin cubes to food processor. Process briefly, until finely chopped. Transfer to a bowl. Add the remaining pumpkin cubes and process them too until finely chopped.
5. Return the first batch of finely chopped pumpkin to the food processor. Add the heavy cream, Parmesan, minced garlic, salt and pepper. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula. Serve immediately.

Related: 7 Farm To Table Books For Everyday Chefs 

Vickie Lawson is a freelance writer whose work can be found on Examiner.com.