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4 Festive Pumpkin Recipes for Fall

Cookbook author Amy Rosen serves up pumpkin four ways.

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Szechuan Pumpkin Soup

Sauté onion, garlic, chili flakes and some minced ginger in oil until soft. Add 4 cups (1 L) vegetable broth and 1 cup (250 mL) canned pumpkin purée. Bring to a boil, then lower
to a simmer for 20 minutes. Stir in 1 tbsp (15 mL) soy sauce, 2 tbsp (25 mL) creamy peanut butter, a touch of sugar and a few drops of sesame oil. Blend until smooth, then reheat on low until warm.

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No-Bake Pumpkin Cheesecake

Whip 3/4 cup (175 mL) heavy cream with 1/4 cup (50 mL) icing sugar and a splash of vanilla. Beat in 1 1/4 cups (300 mL) softened cream cheese. Roast 1 cup (250 mL) finely chopped cubes of pumpkin with cinnamon and brown sugar until cooked and caramelized. Layer four small jam jars with 1/4 cup (50 mL) graham cracker crumbs, cream cheese filling and roasted pumpkin.

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Roasted Pumpkin-Quinoa Salad

Roast thin slices of pumpkin until cooked and browned. Combine equal parts lemon juice, pomegranate molasses and olive oil. Toss with 2 cups (500 mL) cooked quinoa, toasted almonds and a few handfuls of arugula. Season with salt and pepper, drizzle with more pomegranate molasses and top with crispy fried shallots.

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Toasted Pumpkin Seeds

Cook cleaned and dried pumpkin seeds in dry heavy skillet over medium heat, stirring constantly, until puffed and lightly golden, about 5 minutes. Pour into bowl, drizzle with olive oil and sprinkle with seasoning salt.

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Buy the Book

Amy Rosen’s latest cookbook, Toronto Cooks: 100 Signature Recipes From the City’s Best Restaurants, is in stores this month (Raincoast Books, $37.95).