The fall season instantly brings to mind meals and dishes that utilize the eponymous pumpkin. One of the oldest domesticated foods grown in North America, Pumpkins have for a long time been symbolic with the foods and desserts of the fall holidays. Their wide variety of applications makes it easy to incorporate into any savory meal, as well as craft a yummy drink and a tasty dessert or even a wonderful side dish to go along with a roast.
Pumpkins are from the winter squash family of vegetables. Many of the recipes requiring pumpkin can substitute another squash without much difference in flavor and texture. Scoop out the seeds and flesh, keeping the shell intact and you can carve it up to make a jack-o-lantern for Halloween or a fruit and vegetable basket for Thanksgiving.Read More »
One of the popular drinks enjoyed year round is a Pumpkin Frappuccino. Deliciously frothy, sweet and satisfying, this wonderful drink will entertain grown ups and kids alike. a perfect starter to a fun filled fall afternoon. Top it with whipped cream and a sprinkle of cinnamon for an extra touch of yumminess.
Pumpkin Frappuccino (serves 4)
1 Cup of cold brew Coffee
1 Cup of Fat Free Milk
1/2 Cup of Pumpkin Puree
5 Tbsp of Agave syrup
3 tsp of Pumpkin Pie Spice
The night before you can prepare your own cold brew by placing 2 cups of coffee in a bowl and topping with 4 cups of cold water and steep overnight in your refrigerator. Strain the next day and store any remainder for another beverage.
For this recipe it is also recommended you prepare some pumpkin ice cubes the night before. Instead of adding regular ice to the frappe, substitute with these easy to make Pumpkin Ice cubes. They add the necessary texture while adding in the main flavor. Adding regular ice will only water down the richness and flavor of the Frappe.
Whisk together the milk, pumpkin puree, agave syrup and pumpkin pie spice in a bowl. Pour mixture into an ice cube tray and freeze overnight.
To prepare the Frappuccino: Place the cold brew coffee and 6-8 pumpkin ice cubes into a blender and blend until smooth and frothy. Serve and top with optional whipped cream and a sprinkle of Cinnamon.
Creamy Roasted Pumpkin Soup
A cool autumn evening is best enjoyed with a bowl of creamy pumpkin soup. A classic pumpkin dish that never gets old, this soup is versatile enough to be served as a starter or side-dish, or can be used entirely as the main course.
Save the pumpkin seeds and roast separately to add a deliciously textured garnish. Carve out the pumpkin shell into a bowl you can use to serve the soup in and decorate your table. As a main course or a side dish, this soup will surprise and
satisfy your guests.
Roasted Pumpkin Soup (serves 4-6)
1 whole Pumpkin, flesh scooped out and seeds separated
4 Tbsp of Extra Virgin Olive oil
1 Cup of Milk (substitute Vegetable stock for a healthier option or Coconut Milk for a
1 Yellow onion, diced
1/4 tsp of Nutmeg
Salt and Pepper to taste
Preheat over to 350 degrees.
Place the Pumpkin flesh on a roasting tray and season with 2 Tbsp. of Olive oil and a sprinkle salt and pepper. Roast uncovered for 45 minutes, until pumpkin is tender and golden.
In a bowl combine Pumpkin seeds and 1 Tbsp. or Olive oil, mix well. Place on a small sheet tray and roast 30 minutes, until golden brown and keep aside for garnish.
In a saucepan, lightly cook diced onions in remaining Olive oil until soft. Add milk or stock and bring to a simmer for 5 minutes. Cover and keep warm.
Once Pumpkin has finished roasting, add roasted flesh carefully to the saucepan mixture and add nutmeg. Using an immersion blender, blend until smooth and creamy. Add salt and pepper to taste and serve immediately. Garnish with roasted pumpkin seeds.
Thanksgiving Pumpkin Log
Complete your holiday or fall afternoon meal with a wonderful Thanksgiving Pumpkin Log. This dessert is not just for thanksgiving dinner. Make it in advance and store in your refrigerator for a quick snack or a fitting dessert to any fall meal. A slice or two with a sprinkle of powdered sugar and cinnamon will have your guests begging for more.
Thanksgiving Pumpkin Log
1/4 Cup of powdered sugar
3/4 Cup of all-purpose flour
1/2 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of ground cinnamon
1/2 tsp of ground cloves
1/4 tsp of salt
3 large eggs
1 Cup of granulated sugar
2/3 Cup of Pumpkin Puree
1/2 Cup of walnuts, chopped
Cheesecake cream filling
8 ounces of cream cheese, room temperature
1 Cup of powdered sugar, sifted
6 tsp of butter, softened
1 tsp of vanilla extract
Preheat over to 375 degrees.
Grease a 15×10 inch sheet pan, cover with parchment paper and grease parchment paper Sprinkle a clean kitchen towel with 1/4 Cup of powdered sugar and set aside,
Combine dry ingredients in a bowl. Beat eggs and sugar in a separate bowl, then beat in pumpkin puree. Combine with the dry ingredients and mix well.
Spread mixture evenly onto greased parchment pan and top with walnuts. Bake for 15 minutes and remove from baking pan, placing on the sugar covered kitchen towel. Peel off parchment paper and roll up in the towel, put aside to cool down.
Blend together the ingredients for the Cheesecake cream filling until a smooth consistency is reached. Carefully unroll the cooled pumpkin cake and spread cream filling evenly.
Re-roll slowly and wrap in plastic. Refrigerate for at least 2 hours before slicing and serving. Garnish with a sprinkle of powdered sugar.
Enjoy these wonderful drinks and foods with family and friends and brighten up their fall day or Thanksgiving dinner. The recipes are versatile and can be prepared in advance, allowing you more time to spend with your loved ones. Leftovers can be easily stored to enjoy as a lunch or snack.
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