HEARTY PUMPKIN SOUP RECIPE + DIY PUMPKIN BOWLS

HEARTY PUMPKIN SOUP RECIPE + DIY PUMPKIN BOWLS

If this isn’t the perfect fall dinner, we don’t know what is! Back on BFFF today to give us some serious dinner party inspiration and share her hearty pumpkin soup recipe. Even though we are fans of anything pumpkin, this soup is absolutely amazing! It’s perfect to serve for a small party or even a dinner of two. Plus, how cute are the individual pumpkin bowls?! Check out Abby’s recipe and picture perfect dinner below!

HEARTY PUMPKIN SOUP RECIPE

• Small pumpkins (for serving)
• 1 ½ (15 oz) Can Pumpkin Puree (or 1 medium pumpkin)
• 3 cups chicken
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon ground nutmeg
• 1 teaspoon allspice
• ¼ teaspoon cloves
• 2 ½ teaspoons salt
• ¾ teaspoons ground pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced or pureed
• 1 Yukon gold potato, peeled and diced
• 4 cups chicken stock
• ½ heavy cream

1. Preheat Oven to 375 degrees
2. Prepare small, serving pumpkins by cutting off the top and scooping and cleaning the insides. Then prepare the larger, cooking pumpkin preserving the insides to use in the soup.
3. In a small bowl, combine spices with ½ teaspoon of salt and ¼ teaspoon of pepper.
4. Sprinkle this mixture into the serving pumpkins. Roast pumpkins (tops on) for 30 minutes or until tender. Set aside.
5. Meanwhile, prepare the soup. In a dutch oven, heat butter along with olive oil over medium high heat. Add onions and remaining salt and pepper. Cook until onions softened, about 5 minutes. Add garlic and cook for 1 minute, careful not to burn. Add diced potato, pumpkin, chicken, stock and bring to a simmer. Reduce heat and simmer until the potatoes are soft.
6. Ladle soup into each small pumpkin, and serve.

PASTA, PUMPKIN SEED PESTO AND PROSCIUTTO RECIPE

As you may have figured out by now, we here at Best Friends For Frosting are big on pumpkin for fall! Whether it be in our lattes or in our pasta we just can’t get enough. Libbie Summers is sharing one of her amazing pasta recipes with us, and as always, it does not disappoint! This pasta is great to make just for two or double the recipe and make it for a large party! Your guests will no doubt be begging you for the recipe. This deliciousness in a bowl is great for a breezy fall night and the mix of flavors will definitely have you craving cooler weather! Check out her recipe below:

PASTA, PUMPKIN SEED PESTO AND PROSCUITTO

(all that is good and holy wrapped around a fork)

Serves 4

• 2 tablespoons plus 2 teaspoons olive oil, divided
• ½ cup raw pumpkin seeds
• ½ cup chopped cilantro plus a few leaves for garnish
  
• 1 garlic clove
  
• Kosher salt and freshly ground black pepper 
  
• 1 pound thin spaghetti
  
• Juice from 1/2 lemon 
  
• 12 thinly sliced pieces of prosciuttO 

1. Add 2 teaspoons of the olive oil and the pumpkin seeds to a sauté pan over medium-high heat.

2. Cook, stirring frequently, until the seeds are just beginning to brown (about 2 minutes).

3. Remove from heat and allow to cool.

4. Once cool, add the toasted seeds, cilantro, garlic and remaining olive oil to a blender and process until just less than smooth. Salt and pepper to taste.

5. Add the pasta to a large pot of salted boiling water and cook until al dente. Drain (reserving ½ cup of the pasta water) and return to the pot. Add the pesto and just enough of the pasta water to coat the pasta with a nice sauce. Stir in lemon juice. Salt and pepper to taste.

To Serve: Divide pasta between bowls. Top each with 3 pieces of prosciutto and garnish with cilantro leaves.