A delicious mound of sauteed pumpkin atop toasted baguette spread with Salvatore Brooklyn Ricotta? Yes please! Then it’s back to the kitchen for a local pumpkin soup that’s easy enough to make any night of the week, but delicious enough to serve as a ..

GETTING READY 1. Preheat oven to 425°F. MAKING 2. Slice the pumpkin 6 (2 inches thick) wedges and arrange in a roasting pan. 3. Sprinkle salt and pepper and drizzle with olive oil. 4. Roast in preheated oven for about 30 minutes, until pumpkin is soft. 5. ..

Preheat oven to 300 degrees. Toss pumpkin seeds into melted butter and salt and spread a single layer onto a baking sheet. Bake for 40 minutes, serve and enjoy!! *The seeds are best when dried over night on a kitchen towel. (Don’t dry on a paper ..

This gorgeous orange pumpkin and fresh walnut soup is perfect for autumn. The lightly roasted and curried flavor of pumpkin along with the nuttiness of walnut makes this a soul comforting

In saucepan, cook onion in butter until tender. Add remaining ingredients. Heat; stir occasionally. Garnish with

Rinse pumpkin seeds in water till pulp and strings are washed off, then drain. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or till dry, ..

Heat oven to 220C/200C fan/gas 7. Rub the pumpkin wedges with olive oil, then sprinkle with rosemary or sage, salt and pepper. Tip into a roasting tin in one layer, then roast for about 20 mins or until browned and tender. Delicious served with a dollop of ..

Pumpkin almond bisque in pumpkin shell is a spiced and creamy vegetable soup. Cooked with added almond flavor with hints of celery and onion to it, the pumpkin almond bisque is spiced with nutmeg and seasoned to taste. Served in a hollowed pumpkin shell, it ..

Peel the pumpkin and cut into cubes. In a medium saucepan combine the pumpkin, garlic and chicken stock, bring to the boil, reduce heat and simmer, covered, for 10 minutes. Add the red pepper and simmer further 10 minutes. In a food processor or blender puree ..

PREHEAT THE OVEN to 400°F. DISCARD THE LOOSE, PAPERY outer skin from the garlic head and wrap it in a piece of foil. Roast the garlic in the oven until tender, about 30 minutes. At the same time, bake the potatoes for the dumplings until tender, about 50 ..

Delicious Pumpkin Soup is a wonderful creamy soup with onions,hearty pecans and fresh figs. Enjoy making this hearty and tasty soup dish with all its healthy ingredients to create the perfect

Remove the seeds and strands from an 8 inch pumpkin and set aside. Cut pumpkin into 3 inch squares and peel outer skin from each. Steam, using a small amount of water, for 30 minutes or until pieces are very tender. Drain well.Place pumpkin in processor bowl ..

Saute onion and leek in butter until soft. Add chicken stock and pumpkin; mix well and heat. Puree and force through sieve. Add seasonings, chill thoroughly and adjust seasonings. Thin with cream, if desired, and serve with dollops of whipped

Squeeze the roasted garlic pulp from the heads into a small bowl, taking care to remove any bits of skin from the pulp. Set aside until needed. In a large, heavy-bottomed soup pot, saute the onion, chopped garlic, and spices in the butter and olive oil over ..

Combine the pumpkin, tomatoes, potatoes, water, and uncooked millet in a large kettle. Cover, and simmer until pumpkin is soft. Mash with a potato masher or puree in blender until smooth. Return to kettle and reheat. Add the butter or margarine. Salt and ..