A vegan stuffing made with wild rice, shallots, mushrooms, Golden Berries, vegetable stock and fresh sage.
A delightful puree of apples, carrots, apples, onion, potato spice with ginger, cinnamon and nutmeg.
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.
Serve soup in little mini pumpkins or in wide shallow bowls.
With its nicely spiced, pumpkin pie flavor, this cute layered Pumpkin Chiffon Dessert from Nicole Werner of Roseville, Minnesota makes a great alternative to the usual holiday dinner finale.