Stuffed Pumpkin Soup, Pumpkin Pie Dip, & Roasted Root & Vegetable Platter with Ann Marie Orr

Updated 1 year ago

Stuffed pumpkin soupSmall to medium pumpkinCut off top and de-seed. brush the outside of the pumpkin with oil, it will look better when finished.Sprinkle the inside with sea saltFill with cubed, toasted herbed breadDiced smoked Gouda or Jarlsburg cheeseTop off with ½ chicken stock & half & halfCover and bake in oven @ 250 for 2 hoursPumpkin 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 PlatterIngredients:Butternut squashRegular & sweet potatoesOlive oilSea Salt & pepperBlue cheese crumbled or feta or GorgonzolaRoasted pecans or walnuts or almondsApples & pearsDirections: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


MENU