Description
A delightful feast of flavors perfect for Halloween, featuring pumpkin soup, sourdough rolls, mushroom salad, and roasted sweet potatoes.
Ingredients
Scale
- 1 medium pumpkin (or butternut squash)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Fresh rosemary (or thyme/oregano as substitutes)
- 2 cups sourdough starter
- 2 cups all-purpose flour
- 1 cup shiitake or cremini mushrooms
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cups mixed greens
- 1 cup walnuts, chopped
- 4 medium sweet potatoes
- 2 tablespoons honey
- 1 teaspoon cinnamon
Instructions
- Sauté diced onions and garlic in butter until fragrant. Add cubed pumpkin, chicken broth, and herbs, simmering until tender. Blend until silky smooth, then stir in a swirl of cream.
- Knead sourdough dough with rosemary, let rise until doubled. Shape into rolls, allow to rise again, and bake until golden brown.
- Sauté mushrooms in olive oil until browned, add red wine vinegar and parsley. Cool and toss with mixed greens and walnuts.
- Cut sweet potatoes into wedges, coat with cinnamon and honey, and bake until tender with caramelized edges.
Notes
Serve pumpkin soup in hollowed mini pumpkins for a whimsical touch. Keep an eye on sweet potatoes to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Halloween, party food, vegetarian, pumpkin soup, sourdough rolls, festive feast
