A spicy rissotto made with pumpkin (fresh and pureed) garlic, onion, goat cheese, chicken stock, Parmesan cheese and butter. This recipe is a fall recipe from the Millennium Knickerbocker Hotel Chicago Executive Chef Kerry Heiber.
A spooky-licous recipe from Duncan Hines. The kids will love the pumpkin-shape and the glistening orange frosting.
The brand was started by a man named Duncan Hines who was a traveling salesman, food critic and book author in the 1940s. Today, the Duncan Hines product line includes over 80 different mixes ranging from cakes and brownies to muffins and cookies as well as ready-t...
NOTES: Filled pumpkins and lids can be cooked up to 1 day ahead; when cool, cover airtight and chill. Garnish with whipped cream, if desired.Prep Time: 1 1/4 hrs includes cooking time
Recipe for pumpkin soup uses broth, cream, onions and finished with cilantro and crema