Happy Halloween !!!
From ghoulies and ghosties and long leggety beasties and things that go bump in the night, Good Lord deliver us! … Scottish saying
Whatever you feel about the “holiday” – love it or hate it, costume or not, lights on or lights off – it’s an opportunity to revel in the pumpkin. Autumn is most definitely my favorite season: all apples, cinnamon and pumpkins, brisk mornings, cozy fires, and Halloween excitement. Last night I returned from a trip to Paris with pit stops in Pittsburgh and Boston. I was thrilled to witness the hills dotted with hints of the brilliant colors to come – that is, before the unexpected October nor’easter that blew in on Saturday with it’s heavy shroud of white.
With the first signs of fall comes a bounty of delectable pumpkin baked goodies to tempt us – I indulge vicariously and struggle to stick to my healthy regimen. So here is the recipe I promised earlier this month for a delicious, but also healthy and nutritious pumpkin recipe that’s a perfect buffer for all the chocolate, candy, and baked treats! I’ve added it to the parade of pumpkin recipes that Lora at Cake Duchess has in celebration of All Hallow’s Eve.
Carrot Pumpkin Dipping Sauce
Pure essence of carrot and pumpkin with luscious coconut and bright notes of citrus and ginger creates a deliciously light, nutritious dipping sauce for crudites, bread sticks, or pita chips. Add more coconut milk for a creamy, silken soup with a tropical flair.
2 tablespoons grapeseed or coconut oil
1/3 cup chopped shallots
3 cloves garlic, minced
1 red cherry pepper*
1 teaspoon grated ginger
1 teaspoon Meyer lemon zest
1 cup organic pumpkin
3 large carrots, small chop
2 stalks chopped celery
1/2 teaspoon pepper
1 cup dry white wine
1 -2 cups coconut milk*
Salt and pepper to taste
In a large pot, heat oil over medium heat. Sauté carrots for 5 minutes. Add shallots and celery, cook for 5 more minutes. Add garlic, red cherry pepper, ginger and lemon zest. Cook another minute or so to meld the flavors. Add the wine, stir to blend and simmer until liquid is reduced in half – about 10 minutes.
Remove from heat. Allow to cool. Using an immersion blender, puree the mixture. Or puree the vegetable mixture in a regular blender or food processor. Add more wine (I added about 1/4 cup) to get the consistency you desire.
Return mixture to pot and add the pumpkin. Bring to a simmer and cover, stirring occasionally for about 15 minutes. Stir in coconut milk and heat sauce through. Adjust seasonings as needed.
*For soup, increase the amount of coconut milk to 2 cups.
Vegetarian, gluten free, dairy-free, heart-healthy, low sodium.
“Eye of newt, and toe of frog, Wool of bat, and tongue of dog, Adder’s fork, and blind-worm’s sting, Lizard’s leg, and owlet’s wing, For a charm of powerful trouble, Like a hell-broth boil and bubble.” William Shakespeare
Bring forth the raisins and the nuts- Tonight All-Hallows’ Specter struts Along the moonlit
– – -John Kendrick Bangs