PUMPKIN AND CHORIZO PIZZA
This comes from New Idea magazine. It was part of their economical meas feature, coming in at just $2.50 per serve!
Provided by Sara 76
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil, steam, or microwave pumpkin until tender. Drain.
- Place pastry sheets on two oven trays lined with baking paper.
- Cook in a hot hoven (200C), swapping trays half way through cooking, for about 15 minutes, or until golden. Remove.
- Cook sausages in a non-stick frying pan over medium heat until browned. Remove and drain on absorbant paper. Slice thinly.
- Heat oil in cleaned in cleaned pan. Add onion. Cook until soft. Add vinegar and sugar. Cook for 2 minutes.
- Divide mozzerella, sausages, pumpkin and onion among pastry sheets.
- Cook at 200C for 10 minutes.
- Sprinkle feta and parsley on pizzas. Serve with spinach leaves.
Nutrition Facts : Calories 962.7, Fat 68, SaturatedFat 21.5, Cholesterol 56, Sodium 1017.4, Carbohydrate 66.1, Fiber 2.7, Sugar 5.4, Protein 22.9
PUMPKIN CHORIZO SOUP
Savory, slightly spicy pumpkin soup. Can be made as spicy as you like. Perfect for those chilly autumn or winter evenings.
Provided by chocolategulch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
Steps:
- Shred potatoes and carrots using the grating attachment of a food processor.
- Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
- Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
- Simmer on High until flavors meld, about 1 hour.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 40.6 g, Cholesterol 75.4 mg, Fat 31.9 g, Fiber 6.7 g, Protein 22.3 g, SaturatedFat 12.4 g, Sodium 2014.1 mg, Sugar 19.4 g
CHORIZO PUMPKIN PASTA
I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
ROAST PUMPKIN, CHORIZO AND WALNUT PIZZA
Make and share this Roast Pumpkin, Chorizo and Walnut Pizza recipe from Food.com.
Provided by Marika 3
Categories European
Time 1h30m
Yield 2 pizzas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Make Your Pizza Bases (premake and allow to rise before rolling out bases): Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out).
- Roast Pumpkin and Chorizo for 15 to 20mins: Preheat Oven to 220°C, drizzle olive oil in a roasting tray adding chorizo and pumpkin pieces, seasoning with salt and pepper. Allow to cool for 10 minutes.
- Top Your Pizza: Top pizza bases with roasted pumpkin, chorizo, bocconcini and walnuts, then drizzle with olive oil.
- Bake in the oven for 15-10mins, or until bases are crispy and golden. Drizzle with vinegar.
Nutrition Facts : Calories 995.4, Fat 59.6, SaturatedFat 17.4, Cholesterol 86.4, Sodium 1021.3, Carbohydrate 82.9, Fiber 8.4, Sugar 7.1, Protein 36.6
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