Pumpkins aren't just for baking anymore! While you're likely to find a pumpkin pie in the break room on travel nursing jobs during the holidays, why not spruce things up a bit? You might be surprised to find out all of the different recipes available highlighting pumpkin as the main ingredient. From pumpkin soup to hummus, there's a great deal of unexplored territory for this winter squash.
A pumpkin stew
The recipe, adapted from Better Homes and Gardens, is great for your busy schedule as a travel nurse, because you can make it in a slow cooker! Ingredients include:
1 pound of pie pumpkin, peeled, seeded and cut into 1-inch cubes
1 15-ounce can chickpeas, drained and rinsed
3 medium carrots, sliced 1/2-inch thick
4 cups vegetable broth
1 cup chopped onion
1 cup red lentils, drained and rinsed
1/4 cup chopped peanuts
2 tablespoons tomato paste
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
1 tablespoon lime juice
1 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon turmeric
Plain nonfat Greek yogurt
As long as your slow cooker is at least 3.5-quarts, you're good to go. Just add the pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime, cumin, pepper, salt and turmeric to the pot and mix until combined. Then, pour the broth over it all.
This can be covered and left to cook on the low-heat setting for 8 to 10 hours, so that it will be finished when you get home from your travel nursing shift. In a hurry? Cook it on the high-heat setting for 4 to 5 hours. When serving, enjoy with a topping of peanuts, cilantro and yogurt. The recipe makes 6 servings, so you'll have plenty to share (if you want).
Pumpkin bruschetta
If you're heading out to a holiday party this month, spice the soiree up with this pumpkin-shrimp bruschetta recipe:
20 frozen jumbo shrimp in shells
20 3/4-inch slices baguette-style French bread
1 cup canned pumpkin
1 cup arugula
1/2 cup (2 ounces) crumbled goat cheese, at room temperature
1/2 cup finely chopped red onion
1/2 cup toasted pumpkin seeds
1/4 cup Italian vinaigrette dressing
2 ounces shaved Parmesan cheese
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
To start, peel and devein the shrimp while leaving the tails intact. Cook shrimp in a large pot of boiling water for 2 to 3 minutes, until the shrimp becomes opaque. Drain and set aside.
Turn the broiler on so that it has some time to preheat. Then, you can get started whisking together the pumpkin, cheese, juice and honey in a medium bowl. In a larger bowl, toss the shrimp, arugula, onion, seeds and dressing together.
Now, take the baguette slices and brush each side with oil. Once arranged on a large baking sheet, broil them for about 2 minutes, until toasted. Turn over once.
Spread the pumpkin combination on each baguette, and top with the shrimp mixture. Each bite can then be garnished with a shave of parmesan cheese. This unique appetizer is sure to impress your colleagues!