RSS Feed

Carrot Pumpkin; Sauce or Soup

Are you as thrilled as I am that fall has arrived? All apples, cinnamon and pumpkins, brisk mornings, cozy fires, Halloween excitement, the hills dotted with hints of the brilliant colors to come…

This past weekend I made a batch of sweet and savory baked apples for a little harvest party at Rustic Garden Bistro‘s patch of paradise to celebrate the completion of their kitchen remodel. Seated around their weathered farm table overflowing with everyone’s seasonal creations, gazing out over the hills of Orange; chatting, sipping, and supping with friends old and new, the hours slipped away.

The apples were Gravensteins, which I had been searching for since reading an LA Times article about their precarious future, and finally found at Avila Valley Barn in San Luis Obispo. Naturally, apple pie is the first thing that pops into your head, but not being a confident baker or having the desire to peel a bunch of apples, I thought baked apples were perfect for the season and, happily, the choice validated with hungry enthusiasm and stories of childhood memories of baked apples.

But, you’re probably confused as the lead-in photo is obviously not one of baked apples. I will be sharing my simple recipe for baked apples soon, but today the seasonal fare involves that other autumn favorite: Pumpkin. And not just pumpkin bread or muffins, but pumpkin combined with layers of flavor from sweet carrots, luscious coconut milk, and hints of citrus and ginger. Please hop, skip,and jump over to see this versatile sauce to soup ode to autumn on my friend Lazaro’s site; Lazaro Cooks.

Tags: , , ,

11 Responses to “Carrot Pumpkin; Sauce or Soup”

  1. foodwanderings
    October 13 at 8:49 am #

    OMGoodness Priscilla, both dishes look fantastic. Can’t wait for your stuffed apples recipe. I will be heading to Lazaro Cooks, but boy love the flavors, coocnut milk w/pumpkin?! I would have never thought of that but am happy that you did.

  2. Tanantha
    October 13 at 2:44 pm #

    The color and pictures are so beautiful, Priscilla! This is just in time for Fall and Halloween!

  3. patty
    October 13 at 8:12 pm #

    Beautiful dishes, so healthy and fresh looking! I’m glad you found your Gravenstein apples and had some fun with them;-)

  4. Angie's Recipes
    October 14 at 3:54 am #

    Soup or sauce…I love it all the same. Look so pretty and appetizing!

  5. Barbara | Creative Culinary
    October 15 at 7:48 pm #

    First…do you know how absolutely jealous I am that you set foot in Kim’s new kitchen. I love her and I know I would love that space.

    I love the notion of soup or sauce…I can see both!

  6. Nami | Just One Cookbook
    October 15 at 9:33 pm #

    What a beautiful color of the combination of pumpkin and carrot! I will be over at Lazaro’s site and check out the recipe now!

  7. Jamie
    October 16 at 3:46 am #

    I love pumpkin and pumpkin soup but always fall back on my one same recipe. I love these flavors and it inspires me to be adventurous!

  8. Roxana GreenGirl
    October 18 at 4:27 am #

    Priscilla, both dishes look and sound amazing! Pumpkin and coconut, who would have thought? Oh my, can’t wait to try this combo! heading over to read the full recipe!

  9. Monet
    October 18 at 6:29 am #

    What a perfect post for the first “cold” day of Fall. This looks so good, my friend! Thank you for sharing such a delectable fall treat. I’ve missed visiting here, and I’m glad that I’m able to type again! Take care and many blessings.

  10. Lisa (Authenticsuburbangourmet)
    October 25 at 6:57 pm #

    Wow – these sound so delish. I too love the fall and all of the wonderful things to make with pumpkin. Currently I am at 40,000 feet above Denver and very hungry and wish I had you yummiest in front of me. Hope you are doing well.

  11. Magic of Spice
    November 9 at 9:27 am #

    The apples look fantastic and I know the soup was delicious since I got to taste test :) Great recipe and guest post!

Leave a Reply