Courtesy Jen Behm
September 28, 2012 11:30 AM

Season 2 MasterChef winner Jennifer Behm is a food lover, owner of Pink Martini Catering, a soon to be wife, an adventurer – and now a food blogger for

Here on the East Coast the weather has started to change into beautiful fall weather. There is a crispness in the air at night – I love this time of the year.

Recently, we had the chance to visit nearby Parson’s Farm. What a cool place! Two donkeys, lots of chickens, goats and a beautiful array of pumpkins and watermelons. As the fall ingredients become abundant, I’ve got a couple great ideas of what you can do with it.

Thai basil curry pumpkin vichyssoise with a watermelon and green apple slaw
Ingredient amounts are to taste

Start with a pumpkin. Remove the “guts” and cut the pumpkin into pieces (no need to remove the skin). Season with salt, pepper and olive oil, cook until a knife easily passes through the flesh. Allow to cool and refrigerate overnight.

Make stock out of carrots, celery, onion, garlic, white wine, sweet potatoes, salt and pepper. Allow to cool overnight.

FROM COOKING LIGHT: Simple Vegetable Stock Recipe

Spoon out the pumpkin and puree it with some stock. Add curry, cumin, turmeric and paprika seasoning. To release the full aroma of the seasonings, gently heat and slowly add heavy cream. You can add Tabasco to increase the heat to your liking.

Pass through a fine mesh sieve. Place back into the refrigerator and chill.

For the slaw as a garnish, dice a green apple and watermelon and toss with olive oil, diced parsley and salt. Voila!

Some additional fabulous fall ideas: Pumpkin creme brulée, beet tart, eggplant tempura, or caramelized Brussels sprouts with chorizo (my favorite).

With less than a month until my wedding, we are menu planning ourselves so check back for some creative ideas for your next celebration.

Catch me Fridays on to see what crazy food and adventures I have to stimulate all of your senses!

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