Pensacola, Florida
Monday December 22nd 2014

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Pumpkin Fever

From lattes to beers to muffins, pumpkin seems to pop up in just about everything this time of year. Fall’s favorite ingredient even makes an appearance on the menu at downtown’s newest restaurant Carmen’s Lunch Bar in the form of spiced organic pumpkin seeds. Do yourself a favor and order them—you won’t be sorry.

Here are some recipes to help you get on the pumpkin bandwagon—courtesy of Chef Kiley Bolster from The Magnolia.

Curried Pumpkin Soup

2 12 oz cans pumpkin purée
3 12 oz cans coconut milk
16 oz Vegetable stock
4 tablespoons curry powder
One teaspoon grated ginger
One yellow onion, finely diced
Two cloves garlic, grated over microplane
Greek yogurt
Olive oil
Salt & pepper to taste

Sauté onion in olive oil until translucent. Add in ginger, garlic and curry powder and let cook a few minutes. Add in all remaining ingredients and bring to a boil.  Reduce to simmer and leave it alone, at least thirty minutes, but it only gets better the longer you wait. Blend with immersion blender. Taste, add salt & pepper to taste. Serve with dollop of Greek yogurt and fresh cracked pepper.  Serves 6.

Pumpkin Pudding Trifles

Jell-O Vanilla Pudding, prepared according to box directions
One can puréed pumpkin
One teaspoon Pumpkin pie spice
One box gingersnap cookies, crumbled

Whisk puréed pumpkin into vanilla pudding, add in pumpkin pie spice.

In a half-pint mason jar (or wine glass, etc), begin layering each the gingersnap crumbles and pumpkin pudding in alternating layers, finishing with pudding layer.  Top with dollop of whipped topping and extra gingersnap crumbles. Serves 4.

If you’re too lazy to cook these awesome recipes, stop by The Magnolia. Kiley always has a fall treat or two on the menu.