Photo: Gourmet
Autumn is the season for falling leaves, apple cider, and most of all, pumpkins. This great gourd works wonderfully in a wide variety of dishes, but I want to know:
What is your favorite pumpkin preparation?Gourmet Live Blog
Reader, Reader, Pumpkin-Eater
pumpkin soup with cinnamon creme fraiche :-)
Pumpkin soup
I make a pumpkin-butter, (akin to peanut butter) with clove, cinnamon, (with a hazelnut base) that is delicious on anything from Cinnamon Toast to pancakes, as a filling for crepe’s and as a topping for Sea-salt crackers… not to mention as a great dip for fall fruits, especially apple slices. (Here’s a hint for great tasting apple slices with the pumpkin-butter: toss the slices of 2 apples with two tablespoons of freshly squeezed lemon juice and chill slightly before serving!)
One of my favorite twists on the “feta-ble, edible pumpkin” is a preparation of four golden potatoes, boiled and mashed with half a cup of feta cheese, 2 tablespoons of butter, 2 cloves of garlic mashed and 1 cup of pumpkin (meat). Mixed well, by hand, these mashed potatoes will knock their witchy-striped socks off.