BANDWIDTH STREET PRESS MAGAZINE ISSUE 39 ( OCTOBER 2012)

Words & Recipes: Sharlyn Bui Photos by stock photos

It's Halloween

It’s Pumpkin Time!

Pumpkins are commonly carved into decorative lanterns called Jack-O’ Lanterns for the Halloween seasons in the North America. Here are some recipes we’d like to share with you with pumpkin as the main ingredient: Pumpkin Soup -

6 cups chicken stock 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1 clove minced garlice 1/2 cup heavy cream salt and pepper to taste

1. Heat chicken stock, pumpkin puree, onion, garlic, and salt and pepper. Bring to boil, reduce heat to low and simmer for 30 minutes.

2. Puree the soup using a food processor or blender (one cup at a time).

3. Bring to boil again and simmer for another 30 minutes. Stir in heavy cream.

Pour into soup bowls and garnish with fresh parsley.

Pumpkin Soup

Pumpkin Pie -

Pumpkin Pie

1 whole pumpkin 1 unbake pastry for a single crust pie 2 eggs 1 cup packed light brown sugar 1 table spoon of all-purpose flour 1/2 table spoon salt 2 1/2 table spoon pumpkin pie spice 1 (12 fluid ounce) can evaporated milk

1. Cut pumpkin in half and remove seeds. Place cut side down and bake at 165 degrees C for 40 minutes.

Scrape pumpkin flesh and puree in a blender. Increase oven temperature to 230 degrees C. 2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups pumpkin puree, pumpkin pie spice and evaporated milk. Stir well after each addition.

3. Pour mixture into unbake pastry shell. Bake 10 minutes at 230 degrees C then reduce oven temperature to 175 degrees C. Bake in additional 40-50 minutes until when poked with a toothpick, it comes out clean.

4. When the pie is done, the crust will be light golden brown. Cool pie and referigerate over night for best flavour.

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Words Razie Alfiedan Email razie.bwmag@gmail.com

SIDMA College City Campus, Jalan Bundusan, 88300, Kota Kinabalu, Sabah, Malaysia.

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