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Pumpkin Dishes to Try in Chicago

Pumpkin Dishes to Try in Chicago

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Restaurants in Chicago are taking advantage of the best fall flavor

This warm, rich pumpkin soup from The Gage is made with smoked duck, pumpkin seeds, and creme fraiche.

There’s no escaping it: pumpkins are everywhere. From spooky jack-o-lanterns to popular lattes, fall is the season when this gourd reigns supreme. We’re certainly not complaining, however. Restaurants across the city are offering up delicious pumpkin dishes, both sweet and savory, especially for this time of year. Try some of these before all the leaves are gone!

Chilam Balam – This Lakeview BYOB is celebrating the season with a pumpkin tres leches. The creamy cake is topped with pumpkin spice ice cream and pumpkin seeds, making the most of fall’s favorite flavor.

Mk the Restaurant – Seafood gets an autumn spin with Chef Michael Kornick’s take on pan-seared scallops. The dish is accented with cumin scented pumpkin sage, pumpkin seeds, and braised Napa cabbage.

Hoosier Mama Pie Company – You can’t go wrong with a classic. Hoosier Mama serves up a decadent pumpkin pie that will please even the toughest traditionalist. Go in for a slice or take an entire pie home!

TWO – Pumpkin becomes a star dessert in TWO’s freshly made pumpkin donuts. Accompanied by cinnamon ice cream and salted bourbon caramel sauce, these are a must for any pumpkin lover with a sweet tooth.

The Monarch – For those who prefer meatier options, The Monarch is dressing up its pork shoulder in fall colors. Flavors of squash, pumpkin, and fennel are incorporated into the dish, making it a hearty autumn meal.

The Gage - Warm up your insides with a roasted pumpkin soup. Smoked duck, toasted pumpkin seeds, creme fraiche, and basil oil round out the dish, making a complex and fulfilling starter to your meal.

2 Sparrows - Roasted pumpkin has a sweet edge here, where it finds its way into 2 Sparrows' signature pop tart.

The Pumpkin Banana Bread You Have To Try

Last week was a whirlwind. I drove to Chicago (only 2.5 hours away) and was in my first ever real photoshoot. All the anticipation, drinking water non-stop to help my complexion, cutting down on the carbs, trying to get to bed earlier, practicing my smile craziness is over! Hallelujah!

And how did I celebrate? I went to town at a fabulous restaurant in Chicago and stuffed my face.

This was, of course, also the same week I baked like five different desserts and other things for the blog and could only take small pieces and bites here and there .. but there was one baked treat I could not resist.

This Pumpkin Banana Bread.

Oh my gawd you guys. I could not stop eating this bread. Have you guys had Pumpkin Banana Bread before? Here I was thinking I was creating something new that no one had ever tried before. It’s been done before. I know. I’m just glad I discovered this and created my own recipe in time for Fall baking and the holidays.

Freaking amazing and so delicious.

Pumpkin is one of my favorite things for Fall and I love banana bread so why not combine the two?

So what if I ate half of this loaf myself and made another one to take to my family over the weekend? This bread is definitely going to be a Choi family favorite this Fall. . you guys have to try this.

33 Delicious and Creative Ways to Eat Pumpkin Seeds This Fall

If you have a couple of leftover pumpkins, you actually have a key ingredient for 33 of fall's best recipes. Though it may not seem like it at first glance, this little seeds are super versatile. They can be blended into sauces, or simply roasted and snacked on throughout the day. Dive into some simple and tasty pumpkin seed recipes to take full advantage of this fall staple.

Some recipes ask for pumpkin seeds, and some call for pepitas. What&rsquos the difference between pumpkin seeds and pepitas? There is technically a difference between the pumpkin seeds you pull out of your pumpkins before carving Jack-o-lanterns every Halloween, and pepitas, which are smaller and greener in color. Although they are also pumpkin seeds, pepitas come from different pumpkins than the ones you may recognize. There are varieties of pumpkins that grow shell-less seeds, resulting in the pepitas you can buy in the store. But, if you were to remove the hard, white or cream-colored shells from the seeds you pull out from your jack-o-lantern, you&rsquod find pepitas.

Both types of pumpkin seeds make for delicious dishes. Blitz them into pesto. Roast them with spices. Cover them in chocolate. Whether you&rsquore using pumpkin seeds or pepitas, these little guys can make for the tastiest fall-flavored breakfasts, dinners, and desserts. Did we mention they have some pretty great health benefits too? Pumpkin seeds are loaded with magnesium, iron, zinc, and potassium. Oh, and don't forget about our favorite pumpkin recipes too!

6 Pumpkin Recipes to Try Now

Sure, pumpkin pie is tasty, but let’s not limit the bright-orange gourd to a brief appearance at the Thanksgiving table. As these Texas chefs and creators from top restaurants and tourist destinations prove with their innovative recipes, pumpkin can be spicy, savory, crunchy, and deep-fried, too. Before your decorative doorstep pumpkins go completely kaput, consider upcycling them into a dish you won’t soon forget.

Pumpkin Pozole

In the Hall Arts Hotel, opened in downtown Dallas nearly a year ago, chef Eric Dreyer puts his spin on a favorite Southwestern stew at the restaurant called Ellie’s. Serve with cornbread or corn or flour tortillas. Serves 4.

¼ cup chopped, peeled garlic cloves

1 butternut squash, peeled and chopped

1 kabocha squash, peeled and chopped

1 tablespoon Mexican oregano

¼ cup roasted, peeled, and diced poblano pepper

1 tablespoon diced jalapeno

1 cup fried tortilla strips

Directions: Heat a little stock or broth over medium high heat, adding onion and garlic, cooking 10 minutes or until translucent. Add squashes, chiles, jalapeno, pumpkin, lime, oregano, and remaining stock, stir well and lower heat. Simmer 1 hour liquid will reduce significantly. Blend ingredients and pass through strainer discard solids not strained away. Season with extra lime, salt and pepper, as desired and set aside.

In a large, heavy pot, heat oil over medium-high flame and sauté ham until browned, about 2 minutes. Add corn, onion, poblano, and jalapeno and sauté 3 more minutes. Add hominy and tomatoes, heating through for 1 minute. Add broth and stir well. Pour the pozole into four bowls and garnish with cilantro and tortilla strips.

Harvest Quinoa Pilaf with Pumpkin from Meyer & Sage. Photo courtesy Meyer & Sage.

Harvest Quinoa Pilaf with Pumpkin

Chef Callie Salls launched her catering business and gourmet-to-go shop Meyer & Sage in Fort Worth to accommodate patrons with special diet needs and everyone who wants fresh dishes made with natural, healthy ingredients. She updates her menus with seasonal dishes, like this grain-and-vegetable pilaf that pairs well with turkey or ham or stuffed into baked acorn squash. Serves 6 to 8.

1 ½ pound sugar pumpkin or butternut squash, peeled, diced in 1-inch cubes

4 medium gala apples, unpeeled and diced in 1-inch cubes

1 tablespoon fresh sage, minced

2 tablespoons avocado oil

½ cup pecans, toasted and chopped

½ cup pepitas, toasted and salted

2 tablespoons whole grain mustard

2 tablespoons maple syrup

1 tablespoon sherry vinegar

1 cup grapeseed or avocado oil

Crushed red chile flakes, salt, and pepper to taste

Directions: Combine pumpkin or squash with apples, fresh sage, oil, and salt and pepper to taste. Roast at 400 degrees for 40 minutes. Toss midway through, and put back in oven until until golden and tender. In a large bowl, combine warm roasted mixture with prepared quinoa, pecans, pepitas, raisins, and cranberries (and arugula, if using). Stir in 1 cup sherry maple vinaigrette (below) and adjust seasonings to taste. Serve warm, room temperature, or chilled.

Sherry Maple Vinaigrette: Whisk together whole grain mustard and pure maple syrup with juice and zest of 1 orange, sherry vinegar, grapeseed or avocado oil, a sprinkle of crushed red chile flakes and salt and pepper, to taste. Makes 1 ½ cups.

The Nicolett’s West Texas Crudites with Hokkaido Pumpkin. Photo courtesy The Nicollet.

West Texas Crudites with Hokkaido Pumpkin

At Lubbock’s new dining destination is The Nicolett (opening this month), native son Finn Walter serves as chef. To utilize pumpkin, he offers a sharable vegetable course for fall, starring the Hokkaido pumpkin, which he loves for its versatility, flavor, and color. If that’s not available, he likes substituting delicata squash, which has a similar texture. Serves 4 to 6.

2 Hokkaido pumpkin (also called red kuri squash) or delicata squash

½ gallon canola or other frying oil

1 cup Topo Chico (ice cold)

Local pickled vegetables (optional)

1 teaspoon pumpkin seed oil

Directions: Cut pumpkins in half and scoop out seeds with a spoon, leaving thin skin of pumpkin intact. Cut each half into 1-inch strips, and cut strips in half. Remove tomatillo husks cut tomatillos in quarters. With a peeler, cut squash and zucchini into ribbons. Lightly sprinkle salt on vegetables, cover, and refrigerate for 30 minutes.

Meanwhile, make tempura batter by combining dry ingredients in stainless steel bowl. Whisk in egg yolk, followed by Topo Chico. The mixture should bubble, creating a light batter. Refrigerate immediately keep cold until ready to use.

In a heavy-bottom pot, pour oil to a depth of 3 inches and heat to 360 to 370 degrees. Dredge pumpkin slices in batter and fry. After 1 minute, toss tomatillos in batter and add to the oil. To test doneness, pierce pumpkin and tomatillos with fork when these pierce easily, vegetables are ready to remove with slotted spoon. Liberally season with salt.

To serve, arrange squash and zucchini ribbons in bottom of a medium-size bowl, like a nest. If using pickled vegetables, top the nest with these, followed by layers of fried tomatillo and pumpkin slices. Scatter pepitas on top and finish with a drizzle of pumpkin seed oil.

Pumpkin Spice Popcorn from Underbelly. Photo by Matt Staph.

Pumpkin Spice Caramel Popcorn

If you visit the Urban Harvest Farmers Market on Saturdays in Houston, you’ll find this treat for sale at the Underbelly Hospitality booth. It’s an addictive snack, and it’s a great gift, too. The creation comes from Underbelly’s pastry director, Victoria Dearmond. Makes 12 cups.

3 tablespoons light corn syrup

1 ½ teaspoons pumpkin spice (see below)

Directions: Heat oven to 250 degrees. Combine popcorn and pumpkin seeds in a well-greased pan with high sides so you can stir easily without making a mess. In medium saucepot, combine butter, sugars, salt, honey and syrup. Whisk over medium-high heat until melted cook another 3 to 5 minutes to gently boil. You want this to smell like caramel but not get too dark. Whisk in baking soda this makes mixture at least double in volume. Pour over your popcorn and pumpkin seeds, stirring with a rubber spatula to cover. (If it doesn’t cover everything, no need to panic, you can help it along in the first stir during baking.) Place in oven and bake, stirring after 10 minutes to spread caramel over all the popcorn. Stir after another 15 minutes, and then again after 15 minutes more, for a total of 45 minutes. Remove from oven and place on a surface where it can cool quickly. If it’s crispy, you’re set. If it’s a little chewy, bake a little more, stirring and checking every 5 minutes until it’s done. Sprinkle pumpkin spice blend evenly over mixture. Stir again so it doesn’t clump, using your hands if necessary. Once completely cooled, store in airtight containers so it won’t be sticky.

Pumpkin Spice Blend: Combine 3 tablespoons cinnamon, 1 tablespoon ground ginger, 2 teaspoons nutmeg, 1 teaspoon allspice, and ¾ teaspoon ground cloves. Mix well and store in airtight container.

Pumpkin Scones with Maple Glaze from Salty Roan Bakehouse.

Pumpkin Scones with Maple Glaze

Most folks know the miniscule town of Buffalo Gap, a quick drive south of Abilene, for the Perini Ranch Steakhouse. Now, the hamlet is a good stop for breakfast and lunch at The Gap Café, where a big bakery case features temptations from the on-site Salty Roan Bakehouse. Here’s a fall offering, perfect for enjoying with a big cup of coffee.

4 ¾ teaspoons baking powder

3 teaspoons pumpkin pie spice

¾ cup cold butter, cut into small cubes

¼ cup whipping cream, plus extra for brushing

2 tablespoons maple syrup

Directions: Mix flour, sugar, baking powder, salt, and pumpkin pie spice into a large bowl. Add butter pieces to the flour mixture and using a food processor or pastry cutter, mix until texture resembles small pebbles. Stir in chopped pecans. In a separate bowl mix pumpkin, eggs, and whipping cream. Add the pumpkin mixture to flour mixture. Using your hands (or a wooden spoon) stir until all is incorporated—but be sure not to overmix. It won’t come together like a batter and will look dry, but it sticks together when pressed. Divide dough into two equal parts and, on a floured surface, press into two circles about 1-inch thick. Transfer to a cookie sheet lined with parchment paper and freeze for 30 minutes. Heat oven to 400 degrees. Remove dough from freezer and cut each circle into 6 large triangles. Brush with cream and bake for 20 to 25 minutes, until edges brown. Let cool for 10 minutes and drizzle with maple glaze, below.

Maple Glaze: In a bowl, whisk together powdered sugar with maple syrup and heavy cream. Chill until ready to drizzle on baked and cooled scones.

Pumpkin Butter from Doves Nest. Photo by June Naylor.

Pumpkin Butter

For more than 25 years, the Doves Nest in Waxahachie has been a magnet for locals and roadtrippers in search of lunch with a side of shopping. Among take-home treats are jars of relishes and apple butter, along with this seasonal pumpkin butter. Serve it on hot biscuits or English muffins. Makes 4 cups.

1 (29-ounce) can pumpkin puree

1 teaspoon ground cinnamon

Directions: Combine all ingredients in a heavy-bottomed saucepan. Bring to a boil, then reduce to low, allowing to gently simmer for 20 minutes and caramelize to a darker rusty-brown color. Stir every 2 minutes to keep from sticking. The finished pumpkin butter should be thick and shiny. Cool and transfer to 8-ounce jars. This keeps in the refrigerator for up to 2 weeks.

Vegetarian Pumpkin Pasta Sauce

The Spruce / Ulyana Verbytska

Savory and aromatic, this sauce is naturally lower in fat than other pumpkin pasta sauce recipes and is perfect for an unusual, and truly delicious, main dish.

Make a base of onions, garlic, pumpkin, olive oil, spices, and non-dairy milk for a creamy sauce that you can use on pasta, as a lasagna sauce, or as the foundation of pumpkin risotto. Add chopped cashews for texture, or chop fresh herbs on top to add color and flavor.

(Chawal) Reverant Rice Recipe Collection

Fragrant Basmati Rice is a traditional langar favorite made reverberant with prayer and mediation during preparation. Home cooked

flavored with chilies, spices, and the flavors of India, is an exotic addition to any meal and a delight to the palate.

  • Cinnamon Spiced Basmati Rice
  • Vegetable Basmati Rice Recipe With Tofu and Spicy Peanut Topping

12 New Pumpkin-Flavored Foods You Gotta Try

If pumpkin brings to mind jack-o’-lanterns, pumpkin pie and pumpkin spice lattes, you’re behind the times. Pumpkin is a season in the food world, synonymous with autumn. It’s a flavor that lends a certain “fall-ness” to every food (and drink) product you can think of . and many you never dreamed of. Here’s a roundup of some of the healthier offerings we’ve noticed in Pumpkin Season 2015.

Yogurt: There’s no shortage of pumpkin-flavored yogurts. Noosa thick, creamy yogurt joined by a layer of spicy pumpkin was so popular when it rolled out at Target last fall that it’s now available year-round at major stores. Chobani and Trader Joe’s both make pumpkin Greek yogurt. If you prefer to drink your pumpkin-flavored yogurt, try Lifeway Pumpkin Spice Kefir. It has a pretty low amount of added sugar per cup (8 grams), which is a rare find in flavored yogurt.

Drinks: But wait! The pumpkin-flavored beverages don’t stop at kefir. So Delicious will be rolling out a pumpkin coconut milk, and Polar Seltzer will make an essence-of-pumpkin fizzy water.

Snacks: If your love of pumpkin endures beyond the fall, you’ll be happy to know that Laurel Hill makes pumpkin seed tortilla chips year-round. They’re slightly sweet and spicy — an addictive variation on the salty, crunchy tortilla chip. Planters seasonally produces Pumpkin Spice Almonds. If you like bars, the Spiced Pumpkin Pie Clif Bar is one to try: Apples, raisins, rolled oats and brown rice syrup join pumpkin in this vitamin-fortified bar. Kashi also makes a Pumpkin Spice Flax bar.

Dinner: Three Bridges Ancient Grains Chicken Sausage and Sweet Pumpkin with Sage Ravioli will be available in Northern California starting soon. Or top a burrito with one of Roloff Farms’ pumpkin salsas. They come in three flavors: Pumpkin Verde, Pumpkin Peach and Pumpkin Corn.

How to Make Pumpkin Soup

I like to think of this pumpkin soup recipe in three main parts: roast, simmer, and blend. Here’s how it goes:

First, roast the squash. Carefully chop it in half vertically, and use a spoon to scoop out the seeds. Rub the cut side of the squash with olive oil, salt, and pepper, and place it cut-side-down on a parchment-lined baking sheet.

Roast the squash in a 400° oven until it’s completely soft, about 50-60 minutes.

When the roasted squash is cool to the touch, peel away its skin and measure 4 1/2 packed cups of the soft pumpkin flesh.

Next up: simmer! In a large pot over medium heat, sauté the onion until it softens. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds. Mix in the measured squash flesh, broth, and coconut milk, and simmer for 20 minutes. Remove the soup from the heat, and stir in the vinegar.

Finally, blend. Allow the soup to cool slightly. Then, transfer it to a blender and puree until smooth (you could also use an immersion blender for this step!). The consistency will vary based on the water content of your squash, so if the soup is too thick, blend in water, 1/2 cup at a time, to reach your desired texture. Pour into bowls, and enjoy!

Cakes and Pies

Pumpkin pie is a classic (and I’m sharing my favorite recipe!), but sometimes it’s fun to switch things up and make different kinds of pumpkin desserts like pound cakes, custard cakes, and brownies. If you’re looking for creative recipes to make this year I think you’ll find some keepers in this list.

Pumpkin Nutella Cakes | These individual cakes are moist and fluffy and filled with a delicious Nutella spread.

Pumpkin Cake | This cake has a tender crumb similar to a pound cake. It’s easy to make and a wonderful dessert during the fall season. I also have a year-round Pumpkin Pound Cake I like to make that is not heavily spiced or check out my eggless Pumpkin Custard Cake.

Mini Pumpkin Pies | I love to make mini desserts for the holidays and these mini pies are always fun to make.

Pumpkin Brownies | Technically, brownies are not cake but these eggless pumpkin brownies bake up with a fudgy cakey texture. Plus, you only need one bowl to make them! You might like my Pumpkin Swirl Brownies, too.

Pumpkin Magic Cake | This two-layer dessert has a layer of pumpkin pie and a layer of chocolate cake, creating a very moist and delicious cake. The magic part is that the dessert separates into two layers while baking.

Here Are 6 Hummus Recipes For A Nutritious Meal:

1. Beetroot Hummus:

If you are someone who enjoys colourful foods, then beetroot hummus is a must-try. Besides adding rich reddish colour, beetroot also makes the dish rich in vitamin B, C, manganese, fibre, iron etc. All you need to do is, add some beetroots, curd and cumin powder to a regular hummus recipe. Click here to know more.

2. Pumpkin Hummus:

Do not like the mushy texture of pumpkin? We have a perfect recipe to make you fall for it. This pumpkin hummus includes tabasco sauce, rosemary springs and more, striking the right balance between aroma, flavour and health. Give it a try before rejecting the idea completely. Click here for the recipe.

3. Basil Pesto Hummus:

This recipe has the best from both worlds. Aromatic basil pesto, mixed with creamy hummus - this dish spells indulgence. It is a must-have recipe in every hummus lover's collection. Find the recipe here.

4. Red Pepper Hummus:

With this particular recipe, you can give a peppery makeover to your regular hummus. All you need to do is blend in some red bell pepper with chickpeas, garlic et al. And do not forget to add some parsley to take the flavour a notch higher. Find the recipe here.

5. Roasted Carrot Hummus:

In this recipe, white peas take over chickpeas, along with roasted carrot, adding smokey goodness to the recipe. It also includes some rosemary to make the dish yet more flavourful. Find the recipe here.

6. Lemon Hummus:

Fancy some tart in your dish? Try this variation of hummus for that little zing in your meal. It includes the goodness of extra lemon and fresh basil, making the dish refreshing than ever. Click here for the recipe.

Try these recipes and let us know which one you liked the most.

About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

Watch the video: 5 Pumpkin Dishes To Enjoy This Fall Tasty (July 2022).


  1. Bek

    Class =)

  2. Kareem

    It is reserve

  3. Huitzilli

    I confirm. I agree with all of the above-said.

  4. Goddard

    the answer Competent, it's entertaining ...

  5. Maynor

    What words ... super, great idea

  6. Cathaoir

    especially about the vulgar crumb

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