Saturday, October 1, 2016


The temperature is dropping :( and pumpkins are everywhere! I'm not ready for the colder days and nights but I have dragged out my autumn gear and turned on the heat as I look back on some of my autumn menus. I have made several pumpkin themed dinners.
Here is a menu with a few recipes:

Mesa Grill Pumpkin soup
Cheese spread with pumpkin oil and black olives
Sweet Potato wontons

Prawns with pumpkin seed pesto

Pumpkin Parmesan Toasts

Salad with dressing in pumpkin sauce boats on the side
Pumpkin spiced Apples
herb spiced pork roast
Cranberry and Apple Tart with Pumpkin Ice Cream

Mesa Grill Pumpkin Soup

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche or sour cream
Salt and freshly ground pepper
Garnish: 1/2 cup toasted pumpkin seeds

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

Pumpkin Seed Pesto-


    • 1/2 cups hulled, roasted, salted pumpkin seeds (pepitas)
    • 2 tablespoons Parmesan
    • 2 cloves garlic
    • 1 cup basil
    • 1/2 cup parsley
    • 2 tablespoons lemon juice
    • 2 teaspoons lemon zest
    • 1/2 cup extra-virgin olive oil  Buy all at Peapod

    1. 1. Make the pesto: Combine the pumpkin seeds, Parmesan, and garlic in the bowl of a food processor fitted with a metal blade. Process until the seeds are finely ground -- about 30 seconds. Add the basil, parsley, lemon juice, and lemon zest and pulse in the olive oil until the herbs are chopped and olive oil is just incorporated. Serve immediately, refrigerate for up to two days, or freeze for up to two months until ready to use
    2. Pumpkin Ice Cream (
    3. 1(15 ounce) can solid-pack pumpkin
    4. cup cream
    5. 23cup  half-and-half
    6. 23cup  sugar
    7. teaspoon  vanilla
    8. teaspoon  cinnamon
    9. 12teaspoon  ground ginger
    10. 18teaspoon grated nutmeg
    11. 18teaspoon  ground cloves
    12. Whisk together ingredients until smooth.
    13. Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
    14. When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
    15. Freeze time is cook time (average machine timing).
  1. Cheers!!!! Stay warm my friends!