Grilled rosemary potato…with flowers!
Grilled Rosemary Potato
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Pumpkin, beans and coconut milk soup
It is a very simple and easy to make naturally sweet Pumpkin soup. No need to use sugar, chicken broth nor a blender.
Pumpkin, beans and coconut milk soup:
For four; Continue reading
Pumpkin Soup
Cinnamon goes well with Pumpkin but Cumin and Coriander also goes very well with it. Here is thick potage soup using Kabocha and carrots. Pumpkins provide wide range of flavor and Kabocha has deep flavor and sweetness and works well for this recipe but can be replaced with any of your favorite pumpkin. Continue reading
Pumpkin Salad
Pumpkin is an autumn favorite. Pumpkin is one of those there are so many different species and grown all over the world. Kabocha pumpkin is an Asian Variety of winter squash and has many variety of its own. It is sweet and less moisture than typical American pumpkins. Continue reading
Pumpkin Salad
Left over Pumpkin including skins after making the pumpkin pie, mix with Mayonnaise, add roasted Pumpkin seeds, Almond, Walnuts and Dill makes a great salad.
Mont Blanc aux marrons
The base is a pumpkin pie. Pumpkin gets sweeter by baking in the oven. Appleton Estate Jamaica Rum is used in the whip cream in the middle. The best pumpkin pie so far.
Pumpkin Green Soup
The green skin which is believed to be a lot more nutritious than the inside yellow part, Soy-milk and Kombu stock (Kelp stock) was used to make Green Pumpkin Soup. $5
Pumpkin Skin
You wonder if there is any use for the pumpkin skin left over from making a pumpkin pie. It is a highly nutritious part and there is a good use for them. Kelp stock (Kombu Dashi) is a good match.
Pumpkin Pie
Kabocha pumpkin pie. Well balanced spice mix of Cinnamon, Cloves, Nutmeg and Ginger remind you the season and enjoy this silky smooth, melt on your tongue pumpkin pie. $7 a piece