Pumpkin Spice Party!

by Nina | Nov 19, 2015 | From the Garden | 0 comments

Pumpkin Spice is not just a flavor, it’s a meme. To honor this fun seasonal latte flavor I decided to throw a pumpkin spice party complete with sacrificial pumpkin carving.

Everyone was tasked with bringing some pumpkin flavored dish to a table already laden with orange carving pumpkins. This is a great way for your friends to stay regular and ensure everyone is ready to quickly move on to another flavor fad for christmas.

Our menu of pumpkin inspired dishes included:

Pumpkin Alfredo

Sauce:

1 tsp. minced garlic

2 tbs. salted butter

1/2 c. pumpkin puree

1 c. heavy cream

1 tsp. nutmeg

1/2 tsp. black pepper

1/2 tsp. salt

Directions:

Saute garlic in butter on medium heat in a medium saucepan until soft and translucent. Add nutmeg and saute for another minute. Add pumpkin puree and heavy cream and stir. Season and add cooked pasta once sauce is heated through.

Pumpkin Lentil Soup

Ingredients:

1 lb brown lentils, washed and examined for duds

2 tbs. olive oil or ghee

1/2 medium diced onion

2 carrots diced

1-2 potatoes (waxy or fingerling) diced

2 quarts chicken broth

1 tbs ground ginger

1 tbs curry powder

1 c. pumpkin puree

1/2 medium butternut squash, peeled and cut into 1/2 inch cubes

Salt, pepper, lemon juice to taste

Directions:

In a large dutch oven, sweat onions in olive oil. Adding a pinch of salt with quicken the process. Add the ginger and sauté until softened and fragrant. Add the curry powder and toast for a minute to bloom the spices. Add the carrots, squash, potatoes, lentils and chicken broth. Simmer for 30-40 minutes or until lentils and vegetables are tender. Add the pumpkin puree and simmer for another 5 minutes, seasoning along the way. Fresh lemon juice and sautéed sage leaves really light up the flavors of this soup.

Pumpkin Cake

Roasted locally grown Spaghetti Squash with Kale Pesto

Ingredients

1 large Spaghetti squash per person, seeded and cut in half

2 tbs. Kale pesto per person

1 tbs. grated parmesan cheese per person

Salt, pepper, olive oil

Directions:

Brush squash with olive oil and season with salt and pepper. Roast at 375F for 30-40 minutes or until squash is tender.

Scrape out insides of squash and mix with pesto and cheese.

Locally grown potato gnocchi and meatballs with pumpkin alfredo

Pumpkin cookies

Pumpkin Soup

Roasted Pumpkin Seeds