Smashing Pumpkin Food

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SMASHING PUMPKIN SHOT



Smashing Pumpkin Shot image

A fun shot that tastes like the spices in pumpkin pie. You can light this one on fire for entertainment! Shot is best with Goldschlager but 151 needs to be used to make it light. Great for Halloween!

Provided by NcMysteryShopper

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

1/3-1/2 ounce Kahlua
1/3 ounce Baileys Irish Cream
1/3 ounce goldschlager
cinnamon (optional)

Steps:

  • Add Bailey's, Goldschlager and Kahlua to an ice filled shaker and shake.
  • Pour into shot glasses.
  • You can ignite the shot by adding 151 to the top and sprinkle cinnamon on the flame to "cook" and for dramatic effect.
  • Blow out and serve.

Nutrition Facts : Calories 63.2, Fat 1.6, SaturatedFat 1, Cholesterol 6, Sodium 10.3, Carbohydrate 5.2, Sugar 5.1, Protein 0.3

SMASHING PUMPKIN SOUP



Smashing Pumpkin Soup image

Another way to smash your Halloween pumpkin! This gluten-free cream of pumpkin soup is made with a standard pumpkin patch pumpkin, coconut milk and/or cow's milk and is served in a slow cooker. Serve with crusty bread. Able to freeze for later.

Provided by limeshmd

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 6h15m

Yield 8

Number Of Ingredients 11

3 large potatoes, peeled and cubed
1 small pumpkin
1 teaspoon butter, melted
1 pinch salt and ground black pepper to taste
1 (15 ounce) can diced tomatoes
2 tablespoons chopped fresh parsley
2 teaspoons Himalayan salt
1 ½ teaspoons dried thyme
½ teaspoon ground white pepper
4 cups coconut milk
4 cups milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain and let cool.
  • Cut pumpkin in half and scoop out pulp and seeds. Wash and dry seeds. Place pumpkin halves cut-side down in a baking pan. Mix seeds with butter and salt and black pepper; spread in a single layer on a rimmed baking sheet.
  • Bake pumpkin halves on the top rack of the preheated oven until liquid starts to collect in the pan, about 1 hour. Bake pumpkin seeds on the bottom rack until toasted, about 45 minutes.
  • Cool pumpkin halves for 10 minutes. Peel off and discard skin. Let cool completely, about 15 minutes more.
  • Combine potatoes, pumpkin, tomatoes, parsley, Himalayan salt, thyme, and white pepper in a large bowl; mash together.
  • Puree potato mixture in a blender in small batches, pouring each batch into a slow cooker and letting blender cool between batches.
  • Stir coconut milk and milk into the slow cooker. Cook on Low until flavors combine, 4 to 6 hours. Serve toasted pumpkin sides on the side.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 42.7 g, Cholesterol 11.1 mg, Fat 31.8 g, Fiber 5.2 g, Protein 10.6 g, SaturatedFat 27.3 g, Sodium 757 mg, Sugar 8.8 g

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