Drum Roll Please! Finally here it is my tried and true pumpkin soup recipe. Don’t let the list of ingredients or the number of steps intimidate you, this is worth every second of prep.
This recipe was published in October 2001, in one of the first Martha Stewart Living magazines that I had purchased. This particular issue had an entire section on pumpkin foods. The more I read about the different things you could do with pumpkin, the more I wanted to try this versatile food.
I spent this Saturday taking a cooking course from Le Cordon Bleu. The ingredient du jour was pumpkin and other fall harvest vegetables (spaghetti squash and butternut squash). I was very excited to take this class, as I love cooking with pumpkin.
The class didn’t disappoint! I came home with Béchamel topped ham stuffed with pumpkin and Emmental cheese and spaghetti squash topped with Alfredo sauce. Needless to say, I consumed a lot of cream, cheese and butter this weekend 😉
As I am sitting here, feeling the satisfaction of a fantastic Thanksgiving weekend spent with family and friends, I thought I would share with you my pumpkin pancake recipe. We whipped up a batch of these on Saturday morning, before we started to prepare our Thanksgiving dinner.
I know you are wondering why I am posting another pumpkin recipe. I mean it is spring time, not the fall, however, after whipping up a batch of Pumpkin Maple Muffins; I had to find something else to do with the leftover pumpkin that was sitting in the fridge.
Ruby Reduction 