Tag Archives: sous vide pumpkin

Making a Squash Sformato

The autumn harvest has arrived which means it’s time to sous vide a few gorgeous gourds. I recently experimented with butternut squash with the addition of a few different ingredients in my SousVide Supreme, and the flavor was out of this world!  I added a glug of olive oil to one cooking pouch, a pat of butter in another and only squash in the last pouch.  Guess which one I prefer?  The butternut squash on its own, delicious and packed with a punch of sweetness .  Although, the others were tasty, they just weren’t as flavorful as the solo squash. … Read More

Creamy Pumpkin Soup

Serves 6 (adapted from Velvety Pumpkin Soup from drseades.com) INGREDIENTS 1 small (about 8 inches/20 cm) pie pumpkin (make sure it is a pie pumpkin, not a carving pumpkin) 4 teaspoons (20 ml) sugar (or 2 packets Splenda or stevia) 1/2 teaspoon (2.5 ml) coarse salt 1/4 teaspoon (1.25 ml) black pepper 1/8 teaspoon (0.6 ml) ground cinnamon ½ stick (4 tablespoons/56 g) unsalted butter 1 small onion, peeled and chopped 1 clove garlic, peeled and finely minced 2 cups (480 ml) chicken broth 1/2 cup (240 ml) water 2 cups (480 ml) half and half (light cream) 2 tablespoons (30 ml) … Read More

Pumpkin Crème Brulée

Serves 6 to 8 INGREDIENTS 1 to 2 tablespoons (.5 oz/15 g to 1 oz/30 g) unsalted butter (for greasing ramekins) 8 whole eggs 2 cups (16 fl oz/ 473 ml) heavy cream 1 cup (9 oz/250 g) Pumpkin Pie Mix 1/2 teaspoon (.25 fl oz/7.5 ml) pure vanilla extract 4 tablespoons (1.9 oz/55 g) brown sugar (for finishing)   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your custard with water and position them on the perforated grill. Fill the water oven with just enough … Read More