Best wishes and treats from Pumpkin-ville

It’s Thanksgiving Eve, and all throughout Pumpkin-ville, 
a search for the most delectable unique pumpkin recipes.
Here’s our finds from the Menu Shoppe.

Spiced Brandy Pumpkin Soup

  • 4 Tbsp unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon allspice
  • 3 (15 oz) cans pumpkin 
  • 4 cups of chicken broth (or vegetable broth for vegetarian option)**
  • 1/2 cup brown sugar
  • 1 cup heavy cream or half-n-half
  • 1/2 cup brown sugar
  • 3 Tbsp brandy or liqueur of choice ( limoncello adds sweet tartness )
  • Pinch of nutmeg
  • Pinch ground cayenne pepper (optional)

Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.Add pumpkin and chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste.

Repurposed from this original recipe: http://simplyrecipes.com/recipes/spicy_pumpkin_soup

What ever appetizer is on your holiday menu, feature this pumpkin-cashew spread.
Think, rustic bruchetta or rye rounds slathered with this nutty spicy remoulade.
Pumpkin Spice Cashew spread
1 can 15oz. pumpkin
2 cups raw cashews (Soaked and drained. Think infused for the truly creative)
1/2 cup water (use soaked nut brine)
1/4 cup maple syrup
2-3 Tbsp olive oil
1/2 tsp sea salt (salt to taste)
1/4 cup lemon juice (orange juice for a warmer flavor ) or be creative with pineapple or mango juice.
1 tsp cinnamon
1 tsp nutmeg
Soak the raw cashews overnight in salted water.  Or infuse in your liqueur of choice.  Drain, but reserve the liquid for use in the mixture.
Preheat oven to 250 degrees.

Add the drained cashews, pumpkin, maple syrup, lemon juice, oil, salt and spices to a food processor or high speed blender.  
Add the water in a few splashes at a time.  Process the mixture into a thick texture – a bit thicker than hummus.
Do a taste test. Your creativity reigns. Add in more spices/salt/sweetener as wished.
Or a splash of Liquid Smoke.
When the desired flavor is perfected, pour the mixture into a baking serving dish.  Shallow dishes will result in a firmer/drier end product–like a pate. Deep dishes will retain a smooth creamy dip texture.
For a shallow dish, bake at 250 for 50+ minutes.
For the deep dish, bake at 250 for 20-30 minutes.
Plating. Serve warm. Or chilled. Your options. Including a drizzle of infused oil ( think walnut oil ).
If a bit demanding for the big day—make it for leftovers.
Adapted.  Here’s the original recipe. 

yummm……buttery butterscotch + pumpkin. A sweet twist.

Pumpkin Mousse

  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup fat-free whipped topping, divided
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers





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