Happy Hallowed Eve

When most people think of halloween, they think of carving pumpkins for decoration on the front porch. Angry, evil faces glowing in the dark anticipating greedy trick or treaters at the door. Where I live, I have yet to receive any trick or treaters in my entire 8 years of living in this house in the middle of the city. That did not stop me front continuing to buy barrels of candy "just in case" someone might show up, and then preceding to sample piece after piece for months to come. After the fourth year of this self-indulgent excercise, I finally gave up. Now, when I think of pumpkins at halloween, I think of salty roasted pumpkin seeds and roasted pumpkin filled with a pumpkin and sage risotto. I guess it is my grown-up version of delicious trick or treating!

So tomorrow when daylight breaks, after all the candy is gone and the kids have already forgotten about their costumes, plan your menu for something deliciously grown up to celebrate!

Pumpkin Soup with Carmelized Apple & Bacon

2 tbsp. Butter
½ cup chopped yellow onion
2 tbps. Fresh chopped sage leaves
¼ cup white wine
2 yukon gold potatoes, about 1#, peeled and diced
4 cups chicken stock
4 cups of roasted, seeded pumpkin
2 oz. Applewood smoked bacon, cut crosswise into 1/4 inch strips
1 fuji apple, peeled, cored and cut into small dice
4 tbsp. Chopped fresh flat leaf parsely leaves

In 350 degree preheated oven, roast a de-seeded pumpkin just until the flesh is tender. Gently remove the pumpkin flesh, reserving it for the soup.

In medium saucepan, heat butter over medium heat until foaming. Add onion and sage and cook, stirring occasionally until onions are soft, about 5 minutes. Add white wine and continue cooking until liquid almost absorbed. Add potatoe, pumpkin and stock and simmer, covered, over med. Low heat until potatoes are tender and pierced easily with knife, about 30 minutes. Pour mixture into food processor or blender and puree until smooth. For garnish , heat bacon and apples in medium saute pan over med. High heat. Stirring often so mixture does not burn, cook until bacon is crispy and apples are caramelized and soft.
Serve soup in bowls topped with apple and bacon mixture. Garnish with parsley.

Serves four

buon appetito!

copyright 2007 Alisa Barry