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National Pumpkin Day: Let’s Celebrate with Pumpkin, Poblano, and Manchego Soup

Pumpkin, Poblano, Manchego Soup

October 26th is National Pumpkin Day so let’s live it up with this spicy and satisfying soup!

Aside from being just plain delicious, the aroma of roasting squash and then chiles will make your kitchen smell like Fall with a capital F. You can certainly use canned pumpkin here, but there’s something to be said for diy-ing it—the slightly caramelized edges, the satisfaction of scooping out the velvety goodness from the golden pumpkin shells—it’s all part of this soup’s charm. That said, we all have jobs and responsibilities and using canned pumpkin is certainly a valid life choice. I am not judging. Promise.

But after all of the roasting and/or chopping, this soup comes together fairly quickly. Ideal garnishes include fried tortilla strips and chopped cilantro (or maybe even roasted pumpkin seeds or shredded cabbage) and if you want to substitute the pumpkin, an acorn or a butternut squash will do the trick nicely while still keeping the autumn theme intact.

Pumpkin, Poblano, Manchego Soup

Pumpkin, Poblano, Manchego Soup

Pumpkin, Poblano, Manchego Soup

Pumpkin, Poblano, Manchego Soup

Pumpkin, Poblano, Manchego Soup

Pumpkin, Poblano, Manchego Soup

Pumpkin, Poblano, and Manchego Soup
About 4 main course . . . → Read More: National Pumpkin Day: Let’s Celebrate with Pumpkin, Poblano, and Manchego Soup

The Perfect Fall Dessert: French Pear Cake

French Pear Cake

This cake is unlike any other I’ve made. Well, except for the apple cake that it’s based on.

But, here, in this rebooted version, pears replace the apples and pecans replace the walnuts. The pears are peeled and thinly sliced and then mixed into a very light batter. During a second trip into the oven, the brown sugar and pecan topping firms up and turns golden brown, with an almost custardy cake beneath. It’s really pretty amazing.

There may seem to be a number of steps, but don’t fear, it all comes together very easily and the only special gadgets you need are a cake pan and a couple of spatulas. So give this fall dessert a try!

French Pear Cake

French Pear Cake

French Pear Cake

French Pear Cake

French Pear Cake
About 8 servings; Adapted from the Apple Lady Apple Cake in the Paris Cookbook by Patricia Wells

Cake
1/2 cup all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1/4 tsp kosher salt
1/2 tsp pure vanilla extract
2 large eggs, lightly beaten
2 tbsp vegetable oil
1/3 cup 1% or 2% milk
3 large pears, cored, peeled, and sliced into thin wedges — I used 2 Anjou and 1 Starkrimson

Topping
1/3 packed . . . → Read More: The Perfect Fall Dessert: French Pear Cake