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Pumpkin makes the difference.

Mousse, risotto, or soup . . . start with canned pumpkin

CANNED PUMPKIN, A staple for the holiday pantry, need not be limited to use in the traditional pie. Its mellow flavor, smooth texture, and golden color can bring a rich-tasting dimension to many dishes.

Pumpkin-Hazelnut Mousse

1 cup sugar 1 envelope (2 teaspoons) unflavored gelatin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 1/4 cups lowfat milk 2 cups light (reduced-fat) sour cream 1 can (16 oz.) pumpkin 1/3 cup hazelnut-flavor liqueur (optional) 3/4 cup whipping cream 6 to 8 hazelnuts

Reserve 2 tablespoons sugar. In a 2- to 3-quart pan, mix remaining sugar, gelatin, cinnamon, and ginger. Add 1/2 cup milk; stir often over medium-high heat until milk is steaming. Add remaining 3/4 cup milk, sour cream, pumpkin, and liqueur. Set pan in ice water and stir often until mixture just begins to set, about 20 minutes (if mixture gets too stiff, stir over heat to soften).

Whip cream with reserved 2 tablespoons sugar on high speed until soft peaks form; cover and chill 1/3 cup of the cream until serving. Gently fold remaining cream into pumpkin mixture.

Divide mousse evenly among 6 to 8 glasses or ramekins (about 1-cup size). Lightly cover; chill until mousse is set, at least 4 hours or up to 1 day. Garnish with reserved cream and hazelnuts. Serves 6 to 8.

Per serving: 307 cal. (47 percent from fat); 7.2 g protein; 16 g fat (8.7 g sat.); 36 g carbo.; 31 mg sodium; 46 mg chol.

Oven Pumpkin Risotto

5 cups regular-strength chicken broth 2 cups medium- or short-grain (pearl) white rice 1 can (16 oz.) pumpkin 1 tablespoon grated lemon peel 1/4 teaspoon ground nutmeg 1/3 cup shredded parmesan cheese Parmesan cheese curls, cut with a vegetable peeler Freshly grated nutmeg (optional)

In a 3- to 4-quart shallow casserole, mix broth, rice, pumpkin, peel, and ground nutmeg.

Bake, uncovered, in a 400 |degrees~ oven until liquid begins to be absorbed, about 20 minutes. Stir well, then continue baking, stirring often, until rice is tender to bite and mixture is creamy, about 25 minutes longer. Stir in shredded cheese. Transfer to serving dish. Scatter parmesan curls and freshly grated nutmeg onto risotto. Serves 6.

Per serving: 311 cal. (9.3 percent from fat); 8.9 g protein; 3.2 g fat (1.4 g sat.); 60 g carbo.; 131 mg sodium; 3.5 mg chol.

Curried Pumpkin Soup

1 large (about 10-oz.) onion, finely chopped 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed 1 teaspoon curry powder 3 1/2 cups regular-strength chicken broth 1 cup milk 1 can (16 oz.) pumpkin 1/4 cup light (reduced-fat) sour cream 2 tablespoons roasted pumpkin seeds

Combine onion, ginger, garlic, curry, and 1/2 cup broth in a 3- to 4-quart pan. Cook over high heat, stirring occasionally, until liquid evaporates and browned bits stick in pan. Deglaze pan, adding 1/4 cup water. Scrape free browned bits. Stir often until pan is dry and browned bits form again. Repeat deglazing step until onion is richly browned and pan is dry, about 20 minutes.

Add remaining broth, milk, and pumpkin; stir to scrape browned bits free. Bring to a boil, stirring over high heat. Ladle into bowls; garnish with sour cream and seeds. Serves 4 to 6.

Per serving: 110 cal. (34 percent from fat); 5 g protein; 4.2 g fat (1.9 g sat.); 14 g carbo.; 56 mg sodium; 9 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Hale, Christine Weber
Publication:Sunset
Date:Nov 1, 1993
Words:595
Previous Article:Crunch comes easily with whole seeds.
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