Autumn Melange Of Pumpkin Vegetables And Fruit Recipes

SAVORY PUMPKIN AND APPLE SOUP

Steps:

• In a stock pot, heat the olive oil over medium-high heat. Add the bacon and onions and saute until onions begin to soften, stirring occasionally. Reduce heat to medium, add garlic, carrots, celery, pumpkin, salt and pepper, and cook 6-8 minutes, stirring occasionally. Add brandy and stir to deglaze the pot. Add the apples, apricots, nutmeg, allspice, curry paste, molasses and lemon juice. Cook, stirring from time to time, for another 3-4 minutes. Add the chicken stock, apple cider and thyme, and bring to a quick simmer. Reduce heat to low, partially cover and simmer gently 30-40 minutes until apples, pumpkin and veggies are very soft. Remove stems of thyme (leaves will have fallen off). Remove from heat and using caution, puree in batches in a blender until smooth. Return to the cleaned pot and rewarm over medium-low heat just until steaming hot and bubbles break the surface - do not allow to boil. If soup is too thick add chicken stock to preferred consistency. Taste and add salt/pepper as desired. Ladle into warmed bowls, sprinkle with grated cheddar, walnuts and chives. NOTES: - pumpkin may be substituted with squash or yams - unsweetened apple juice may be used instead of apple cider - curry powder may be used instead of curry paste - garlic croutons topped with caramelized onions are also a tasty garnish - may be made in advance, cooled to room temp, then covered and refrigerated for up to 3 days - soup freezes well and keeps 3 months

AUTUMN MELANGE OF PUMPKIN, VEGETABLES, AND FRUIT

Steps:

• In a large nonreactive skillet over medium heat, heat the butter.
• When it begins to foam, add the pumpkin cubes and saute, tossing and turning to coat them on all sides, for about 5 minutes.
• Push the pumpkin to the side of the pan and lower the heat.
• Add the celery, onion, and garlic and cook a few minutes until wilted, stirring.
• Add the apple and toss to coat it with any accumulated juices.
• Add the cider and cranberries and simmer over low heat, stirring occasionally, until the pumpkin is tender, about 12 minutes.
• Most of the juices should have evaporated (if not, let them cook off).
• Stir in the walnuts, ginger, and parsley.
• Taste carefully for seasoning, add salt and pepper to taste.