Savory Baked Stuffed Pumpkin
Pumpkin Grilled Cheese
Pasta Al Forno with Pumpkin & Pancetta
Roasted Pumpkin, Sweet Potato Brown Rice Pilaf
Pickled Sugar Pumpkin
Cinnamon & Sugar Roasted Pumpkin Seeds
Vanilla Coconut Custard in a Sugar Pumpkin
Pumpkin Apple Soup - Submitted by Steph F.
Curried Pumpkin Soup - Submitted by Martha O.
Braised Squash with Chickpeas and Hariessa - Submitted by Liz E.
Pumpkin Soup - Submitted by Bill D.
Pumpkin-Chestnut Soup - Submitted by Celia P.
Bacon Butternut Squash Soup - Submitted by Jerod B.
Heirloom Pumpkin Custard - Katrina C.
Roast Pumpkin & Feta Risotto - Mary Lyde E.
Pumpkin Mushroom Soup
A long-time family favorite from Dawn P.
- Saute in 2 Tbs of butter oil 1 lb of mushrooms. Add in 1 cup of chopped onion (saute until transparent, not brown). This can be done the day before.
- Stir in 2 Tbs flour and 1 Tbs curry powder. Cook until (relatively) mixed in.
- Add 3 cups chicken broth, 1 lb canned pumpkin, 1 Tbs honey, dash of nutmeg, salt & pepper to taste. Stir. Simmer 15 minutes.
- Just before serving, add 1 cup heavy cream and heat through ( do not boil). Serve with a dollop of sour cream and parsley.