BANDWIDTH STREET PRESS MAGAZINE ISSUE 39 ( OCTOBER 2012)
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It's HalloweenIts Pumpkin Time!
Pumpkins are commonly carved into decorative lanterns called
Jack-O Lanterns for theHalloween seasons in the North America. Here
are some recipes wed like to share with youwith pumpkin as the main
ingredient:
Pumpkin Soup
Pumpkin Soup
- 6 cups chicken stock- 4 cups pumpkin puree- 1 teaspoon chopped
fresh parsley- 1 cup chopped onion- 1 clove minced garlice- 1/2 cup
heavy cream- salt and pepper to taste
1. Heat chicken stock, pumpkin puree, onion, garlic, and salt
and pepper. Bring to boil, reduce heat to low and simmer for 30
minutes.
2. Puree the soup using a food processor or blender (one cup at
a time).
3. Bring to boil again and simmer for another 30 minutes. Stir
in heavy cream.Pour into soup bowls and garnish with fresh
parsley.
Pumpkin Pie
Pumpkin Pie
- 1 whole pumpkin- 1 unbake pastry for a single crust pie- 2
eggs- 1 cup packed light brown sugar- 1 table spoon of all-purpose
flour- 1/2 table spoon salt- 2 1/2 table spoon pumpkin pie spice- 1
(12 fluid ounce) can evaporated milk
1. Cut pumpkin in half and remove seeds. Place cut sidedown and
bake at 165 degrees C for 40 minutes.Scrape pumpkin flesh and puree
in a blender. Increaseoven temperature to 230 degrees C.
2. In a large bowl, slightly beat eggs. Add brown sugar,flour,
salt, 2 cups pumpkin puree, pumpkin pie spice andevaporated milk.
Stir well after each addition.
3. Pour mixture into unbake pastry shell. Bake 10 minutesat 230
degrees C then reduce oven temperature to175 degrees C. Bake in
additional 40-50 minutes untilwhen poked with a toothpick, it comes
out clean.
4. When the pie is done, the crust will be light goldenbrown.
Cool pie and referigerate over night for bestflavour.
Words & Recipes: Sharlyn BuiPhotos by stock photos
