The Culinary Architect: Pumpkin…breakfast, lunch and dinner

Alexandra Troy

I am not a big fan of canned goods, but with canned pumpkin, I make an exception.  Of course, you may make your own pumpkin puree, but it is time consuming and produces inconsistent results.  Canned pumpkin, NOT canned pumpkin pie filling, is a versatile ingredient that is available year round, is reliable and easily stored in the cupboard.

There are several brands of canned pumpkin available in supermarkets.  I prefer “Libby’s 100% Pure Pumpkin”, probably because that’s the brand and taste I grew up with.  It is easy to use and produces a a consistently delicious tasty pumpkin flavor. Canned pumpkin is not only versatile but also healthy. A 1/2 cup serving is only 50 calories and contains 280% of your daily viatamin A requirements. It has 3 grams of fiber and no cholesterol.  Grab your can opener and try canned pumpkin…

Important note:  I recently learned that there will be a shortage of canned pumpkin this holiday season, due to the heavy rains in the mid-west this summer.  May I suggest you purchase your pumpkin early, so as not to be disappointed.

Menu

Serves 4

Pumpkintini

French Toast

Pumpkin Apple Bacon Soup

Pasta and Pumpkin 

Alfredo Sauce

Pumpkin Quick Bread*

*Recipe Not Given*

Pumpkintini

1 part Vanilla Vodka

1 part Hiram Walker 

Pumpkin Spice Liqueur 

or suitable facsimile

Ice

Optional Garnish – 

Butterscotch Candy

1.  Fill a martini shaker with ice.  (If making for a crowd, fill a pitcher with ice.)  Add vodka and pumpkin spice liqueur.  Shake (or stir if using a pitcher).

2.  Strain into martini glass.

3.  Garnish with butterscotch candy if you wish.

French Toast 

Pumpkin Cream Cheese Mixture

8 oz. cream cheese

1/3 cup canned pumpkin

1 tblsp. maple syrup

1/2 tsp. pumpkin pie spice

French Toast

4 slices Challah, with a 

pocket cut in each one

4 eggs

1 cup Half & Half

1/4 cup maple syrup, 

extra for serving

1/4 tsp. pumpkin pie spice

2 tblsp. butter

1.  Make the cream cheese mixture, in  a food processor combine all the ingredients.

2.  Fill the pocket of each Challah with cream cheese mixture.

3.  In a large bowl, whisk eggs, Half and Half, maple syrup and pumpkin spice.  Add the stuffed Challah and soak one minute.

4. Melt butter in a skillet and cook French Toast until golden, flip and cook the other side until golden.

5.  Serve with maple syrup, if desired.

Pumpkin Apple Bacon Soup

2 tblsp. butter

1 cup peeled, cubed apple

1 15 oz. canned pumpkin

2 cups chicken broth

1/2 cup cream

1/2 tsp. pumpkin spice

2 tblsp. maple syrup

4 pieces cooked bacon,

crumbled, if desired

1,  In a soup pot, saute apple in butter until fragrant and soft.

2.  Add pumpkin, chicken broth, cream and pumpkin spice.  Heat through and stir constantly.

3.  To serve, pour soup into 4 bowls and garnish with bacon, if desired.

Pasta with Pumpkin Alfredo Sauce

12 Sage Leaves

2 tblsp. butter

1 cup canned pumpkin

1 cup cream

1 pinch nutmeg

16 oz. cooked pasta

Freshly Grated Parmesan

Cheese

1.  In a sauce pot, melt butter and saute leaves.

2.  Whisk in pumpkin, cream and nutmeg.  Simmer 5 minutes.  Add pasta and toss to warm.

3.  To serve, divide pasta among 4 plates and top with Parmesan Cheese.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.

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