Eleven days until the thrilling holiday arrives, so pumpkin must be the primary ingredient for the first course of my and Conni's All Hallows Eve Dinner party. While we have already taken note of the fig and mascarpone dessert and blackberry brew cocktail, I think you'll love the remaining two Halloween plates, both involving the most coveted element of the season. The soothing richness of this broth (without the cream!) will warm you up as temperatures drop. Sprinkle the top of each bowl (by Paper and Clay) with toasted pumpkin seeds and nutmeg.
Makes 4 servings
1 15 ounce can of canned, unsweetened pumpkin 2 14.5 ounce cans vegetable stock 1 teaspoon olive oil 1 cup onion, chopped Pinch of ground nutmeg Salt and pepper, to taste
1. Sauté onion in olive oil, until tender. Add 1 can of vegetable stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.
2. Add remaining can of vegetable stock, canned pumpkin, and ground nutmeg. Stir well before bringing to a boil again. Cover, reduce heat, and simmer for an additional 10 minutes, stirring occasionally. Season with salt and pepper.
3. Ladle into soup bowls and top with roasted pumpkin seeds.
adapted from the beauty bean