A pumpkin is a gourd (Cucurbitaceae), most commonly orange in colour when ripe, that grows from a trailing vine. Pumpkins are a popular food, commonly eaten cooked. Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. Squashes are categorized as summer squash or winter squash, depending on when they are harvested.
Calls for aduki beans, butternut squash, and onions.
Combines onion, cumin, butternut squash, and sweet potatoes.
Uses butternut squash, white bread, green apples, eggs, and chicken stock.
Calls for prawns, leeks, yellow onions, butternut squash, and lemon juice.
Combines squash, sweet potatoes, carrots, bell peppers, and celery.
Combines lime, ginger, chicken broth, and onions.
Calls for onion, garlic, yellow squash, and chicken broth.
Combines squash, apples, leeks, corn, and vegetable broth.
Combines squash, sherry, curry powder, and chicken broth.
Calls for ginger, garlic, orange juice, and chicken stock.
Uses onion, chicken broth, and sherry in this recipe by Oregon Hazlenut.
Calls for Arborio rice, roasted squash, barley, and Romano cheese.
Four serving recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro.
Contains lima beans, tomato, herbs, bouillon, and parmesan cheese. Six servings.
Recipe from “The Masterchef Collection." One serving.
Spruce Restaurant recipe that makes fourteen servings.
Spicy recipe by Gourmet Magazine courtesy of Pepperfool.
Uses cider, spices, cream, sugar, and stock. One serving.
Recipe that contains no cream or eggs and uses few ingredients.
Calls for tabasco sauce, cayenne, wild rice, and liquid aminos.
Made with flour, butter, chicken stock, fruit, and vegetables. Twelve servings.
Contains vegetables, broth, onion, carrots, and milk. Eight servings.
Made with orange zest, sugar, apples, stock, and ginger. Six servings.
From "A Country Garden Cookbook." Uses trout fillets, zucchini, water, milk, thyme, and hot pepper sauce.
Ten serving recipe from 1993 “Shepherd's Garden Seeds Catalog."
Six serving recipe by Jeanne Marie Martin, “Vegan Delights.”
Sweetly fragrant soup adapted from Madison's vegetarian book.
Made with walnuts, chervil, cream, chicken stock, and apple sauce. Six servings.
Recipe from an American Heart Association Cookbook that serves one.
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