Halloween Pumpkin Dinner

Had a halloween party tonight complete with three pumpkin recipes. we had a grand old time dressing up in costume and enjoying each others company and fine festive foods. love me some girl time :)

EASY PUMPKIN-PEAR SOUP

INGREDIENTS:

1 tablespoon unsalted butter
1 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large shallot, finely chopped
1 tablespoon curry powder
1/2 teaspoon cumin
1 large sweet potato, peeled and chopped
1 quart chicken or vegetable broth
1 Bosc or Bartlett pear, peeled, cored and chopped
1 30 ounce can pumpkin puree (ACTUALLY I ONLY USED A 15OZ CAN AND IT WAS A GREAT TEXTURE AND TASE)
Salt and pepper to taste
Fresh Italian parsley or cilantro, chopped for garnish (optional)
Pumpkin seeds, toasted for garnish (optional)

DIRECTIONS:

1). Melt the butter a large saucepan or Dutch oven over medium heat. Add the oil, onions and shallots, cook until softened, 6-8 minutes. Add curry powder and cumin, stir until fragrant, about 1 minute. Add the sweet potato and stir to coat well. Stir in chicken or vegetable broth. Cover, bring to boil, lower heat to simmer, covered, 15-20 minutes, or until sweet potato is tender.
2). Stir in pear and pumpkin puree, season to taste, and simmer for an additional 8-10 minutes. Remove from heat.
3). Working carefully in batches (do not fill blender more than half full, and place a kitchen towel over the top for protection from the heat), or using a hand blender, puree the soup to a smooth, velvety consistency. If it is too thick, add some more broth or water to thin it out as desired.
4). Return to pan to heat through over medium-low heat, ladle into bowls (or cleaned out pumpkins), garnish as desired, and serve hot.

NOTE:

Carefully cut a wide circle around the top of the pumpkin, slicing at an angle as you go. Once you carefully remove the top, clean out the seeds (savings some for garnish if desired) and pulp. I like to use my grapefruit spoon on these little pumpkins, because I can manipulate it around inside easily and the serrated edge helps cut away the bits I no longer want.

HOPE YOU ENJOY!

As an appetizer/Garnish I toasted pumpkin seeds after my sweet nieces and I carved a pumpkin last night, 1 part olive oil, 1 part worcestershire sauce, and some Tony Cachere's seasoning. Roast for 20-30 minutes on 175-250 degrees for a crispy treat!

For Dessert: PUMPKIN CUPCAKES WITH PUMPKIN CHEESECAKE ICING:

Cake:

1 box yellow cake mix

1 cup pumpkin puree

1 cup water

mix with mixer until fluffy and bake in cupcake tins for 18-20 minutes at 350 degrees.

Frosting:

1/4 cup pumpkin puree

1 bar cream cheese

1/4 cup butter (softened)

4 cups powdered sugar

1 teaspoon vanilla

Mix butter, cream cheese and pumpkin at full speed until light. add vanilla and mix. Gradually mix in sugar until the desired consistency and ice cooled cupcakes.