Pumpkin Sage Pasta

Pumpkin Sage Pasta

http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta

Ingredients

  • 4 ounces whole-wheat pasta
  • ¾ cup vegetable broth
  • ¾ cup canned pumpkin
  • 1 to 2 tablespoons minced fresh sage
  • teaspoon pumpkin pie spice
  • Pinch of dried oregano
  • Pinch of red pepper flakes(optional)
  • Salt and pepper, to taste
  • Vegan Parmesan for garnish (optional)

Directions

  1. Cook pasta according to package instructions.
  2. Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
  3. Taste, adding more sage if desired, plus salt and pepper to taste.
  4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
  5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.

Whole Pumpkin Pie Soup

Because …. why not?

Whole Pumpkin Pie Soup

Total Time 2:15

4-6 Servings

Alton Brown

http://www.foodnetwork.com/recipes/alton-brown/whole-pumpkin-pie-soup-recipe.html

Ingredients

1 whole baking pumpkin, approximately 4 pounds, rinsed

2 teaspoons vegetable oil

1 tablespoon unsalted butter

1/2 small yellow onion, diced

1 teaspoon kosher salt

1 clove garlic, minced

1 small apple, peeled, cored, and diced

1 cup low-sodium chicken broth

1/2 cup heavy cream

2 ounces goat cheese

1 teaspoon fresh thyme leaves

Directions

Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.

Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.