Pumpkin, Pumpkin, Pumpkin! I love Pumpkin!!!

I love October and I love cooking with pumpkin. Pumpkin is loaded with vitamins and fiber. It can be sweet or savory, whichever you prefer. This is a recipe I have never, ever seen before but it looks wonderful - from Saveur Magazine:

Note: The photo has been removed at
the request of Evan Sklar, 
the photographer.

Pumpkin Chips (or Preserves)

MAKES 1 QUART
"Chips" is a South Carolina Low-Country term for preserves; the word refers to the chunky nature of the confiture. While chips can be made with various fruits, author Shane Mitchell's grandmother made hers with pumpkin.

5 1/2-lb. pie pumpkin
5 1/2 cups sugar
4 lemons

1.Peel a pumpkin. Discard skin, seeds, pith, and stem, and cut pulp into 3/4" cubes. Place in a large, shallow dish and add sugar and the juice and julienned zest of 2 of the lemons. Mix well.

2. Slice the additional 2 lemons, layer on top of pumpkin, cover, and refrigerate overnight.

3. Remove lemon slices and soften them by blanching in a small pot of boiling water over high heat for 2 minutes. Drain and set aside.

4. Transfer pumpkin mixture to a large saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, skimming frequently, until pumpkin is tender (but still retains its shape) and syrup is thick, 30–40 minutes. Stir in lemon slices, remove from heat, and set aside to cool for 5–10 minutes.

5. Sterilize 4 1/2-pt. mason jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry. Pour preserves into jars, seal, and cool to room temperature. Serve with Hot Crusty Buttermilk Biscuitsor over ice cream. (Store chips in refrigerator for up to 1 month.)


And here is a fabulous recipe for 
Pumpkin Risotto

INGREDIENTS

1. 2 tablespoons olive oil
2. 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)
3. 2 medium white onions, finely diced
4. 3/4 cup dry Riesling
5. 1 1/2 teaspoons freshly grated nutmeg
6. About 1 teaspoon freshly ground white pepper
7. 1 teaspoon salt
8. 7 cups Vegetable Stock for Risotto or canned low-sodium chicken broth
9. 5 tablespoons unsalted butter
10. 1 1/2 cups arborio rice (about 11 ounces)
11. 3 tablespoons finely chopped fresh flat-leaf parsley (optional)
12. 1/2 cup freshly grated Parmesan cheese, plus more for serving

13. DIRECTIONS

    1. Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly. 2. In a food processor, puree the pumpkin mixture until smooth. Transfer to a small bowl. 
    2. In a medium saucepan, bring the Vegetable Stock for Risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot. 
    3. In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes. 
    4. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin puree. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the parsley and the remaining 2 1/2 tablespoons butter.