Note: From Noelle Carter. Grade B maple syrup is preferred for this recipe; it has a richer flavor and is not as highly filtered as Grade A. The mini pumpkins can be roasted several hours ahead. Place ...

Autumn is the perfect time to try a variety of pumpkins and squash, from the iconic Halloween field pumpkins that are easy to carve to delicious Crown Prince pumpkins and butternut squash. In fact, ...

DENVER — Mini pumpkins are back in stores. The fun-sized pumpkins are more than just for decorating. Here are two recipes that will put those mini pumpkins to use. Cut in half, scoop the seeds to ...

Austrian chef Bernhard Mairinger’s pumpkin soup is garnished with pumpkin seed pesto, roasted pumpkin seeds and a special iridescent pumpkin seed oil. The best oils come from Styria in southern ...

Alexis McCowan graduated from Howard University in 2021 and has since interned at Sage Publishing and the Pulitzer Center and contributed to Food & Wine. You'll need two pumpkins to make this ...

· Preheat oven to 400 °F (200 °C). · Halve the pumpkin and scoop out seeds and pulp. · Place cut-side down on a parchment-lined baking sheet and roast 35–45 minutes, until tender. · Scoop out flesh ...

This easy vegetarian pumpkin bisque comes together in just 45 minutes. Emily Farris is a food and lifestyle writer whose work has appeared in Food & Wine, Food52, Country Living, CNN, The Daily Beast ...

Heat olive oil in a medium saucepan over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic; cook 30 seconds. Bloom spices & herbs Add ground ginger, cumin, thyme, and ...

This low calorie pumpkin soup is sure to be a hit this fall season. Perfect for a starter or main, this recipe is quick enough for a simple weeknight dinner and perfect for potlucks and colder ...