Appetizers Pumpkin Soups and Stews Uncategorized Video How-to

Pumpkin-Sage Soup

    Pumpkin-Sage Soup
    Pumpkin-Sage Soup

    Day 3 of 31 days of pumpkin brings us to a savory recipe.

    The secret to this pumpkin soup isn’t the sage (that’s in the title after all). It’s the fact that the onions are caramelized first. Caramelizing onions takes a bit of time (about 30 minutes, in fact), but it’s well worth it to bring out the sweet, nutty flavor hidden inside. The trick to caramelizing onions is to keep the temperature very low while they are sautéeing. Caramel is created when sugar undergoes controlled pyrolysis – the chemical decomposition that happens when organic stuff gets hot. If it gets too hot, then it gets charred. Char creates the familiar grill marks on a perfectly grilled steak. We’re not charring the onions, we’re trying to decompose the sugars in such a controlled way that they turn into caramel and that takes controlled temperature for a long time.

    Elise Bauer, from Simply Recipes, created a stop-motion movie to show onions caramelizing. Her post about how to caramelize onions is here.

      Dessert Pumpkin Uncategorized

      Pumpkin Cardamom Crackle Custard

        Pumpkin Cardamom Custard Crackle
        Pumpkin Cardamom Custard Crackle

        Day 2 of 31 days of pumpkin and we come to a custardy pumpkin crème brulée with a hint of cardamom. I love making desserts that come in individual servings. Maybe that’s because I hate sharing. This way, everyone gets his own ramekin and no one has to fight over who gets the bigger piece.

        Since starting this project, I’ve learned something about sugar: there’s more than one kind. Of course, I always knew there was brown sugar, and dark brown sugar, but I haven’t really gone beyond that sort of basic knowledge of sugar. This week, I discovered demerera sugar and I use it in this recipe.

          Dessert Pumpkin

          Chocolate Chip Pumpkin Cookies


            Chocolate Chip Pumpkin Cookies
            Chocolate Chip Pumpkin Cookies

            October is my favorite month. Halloween is my favorite holiday and today is the one year anniversary of my recipe blog, StreamingGourmet – The Blog and my culinary videosharing website StreamingGourmet. To celebrate, I’m kicking off a month of daily pumpkin recipe posts. Follow StreamingGourmet on facebook (look to your right) and you won’t miss a single recipe.

            Today’s recipe is for a fluffy pumpkin cookie with semi-sweet chocolate chips. Since the recipe contains both baking powder and baking soda, the cookie dough dough puffs up to make a soft, cakey cookie. The interplay between pumpkin pie flavors and the chocolate chips is surprisingly yummy. I think you’ll be seeing a lot of chocolate/pumpkin pairings this month.

            Fold in chocolate chips
            Fold in chocolate chips


            Chocolate Chip Pumpkin Cookies
            Prep time
            Cook time
            Total time
            A fluffy, cakey cookie perfect for a Halloween party.
            Recipe type: Dessert
            Cuisine: American
            Serves: 36
            • ½ cup unsalted butter, softened
            • ¾ brown sugar
            • ¾ granulated sugar
            • 1 cup canned pumpkin
            • 1 egg, beaten
            • 2 teaspoons vanilla extract
            • 2½ cups flour
            • 1 tsp cinnamon
            • ½ tsp ginger
            • ¼ tsp ground cloves
            • pinch freshly ground nutmeg
            • pinch mace
            • 1 tsp baking powder
            • 1 tsp baking soda
            • ½ tsp salt
            • 1 cup semi-sweet chocolate chips
            1. Preheat oven to 350˚F.
            2. In a large bowl, cream together the butter and sugar. Add pumpkin and beat well. Then add eggs and beat well. Finally add vanilla and beat well.
            3. Mix together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture, about ⅓ at a time and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.
            4. Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray or lightly buttered. Bake for 15 minutes or until lightly golden brown. Let sit for one minute after removing from oven. Then cool on wire racks.



            Ready to bake
            Ready to bake
            Chocolate Chip Pumpkin Cookie
            Chocolate Chip Pumpkin Cookie
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