Stuffed pumpkin soup
Small to medium pumpkin
Cut off top and de-seed. brush the outside of the pumpkin with oil, it will look better when finished.
Sprinkle the inside with sea salt
Fill with cubed, toasted herbed bread
Diced smoked Gouda or Jarlsburg cheese
Top off with ½ chicken stock & half & half
Cover and bake in oven @ 250 for 2 hours
Pumpkin Pie dip
1 16 oz cream cheese
½ can one pie pumpkin
½ cup confectionary sugar
Dash of cinnamon and sea salt
Blend above ingredients
Serve in a dish surrounded with apples wedges (tossed in lemon juice)
Toasted angle food cake, toasted pound cake, ginger snaps…
Switch it up with pineapple-drained and ¼ cup coconut milk -instead of pumpkin…Serve with fresh strawberries, pineapple wedges, lemon cookies…
Roasted Root & Vegetable Platter
Regular & sweet potatoes
Sea Salt & pepper
Blue cheese crumbled or feta or Gorgonzola
Roasted pecans or walnuts or almonds
Apples & pears
Dice all veggies.
Drizzle with oil, sea salt & pepper---
Roast in a 400 oven for 30 minutes or until golden
In a bowl, toss warm veggies, cheese & pecans.
Top with diced fruit----enjoy
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Stuffed Pumpkin Soup, Pumpkin Pie Dip, & Roasted Root & Vegetable Platter with Ann Marie Orr
Stuffed pumpkin soup
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