What's Up - Your guide to what's happening in Fayetteville, AR this week!
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october 25-31, 2020 What's up! 47 This is what fall tastes like. Hello pumpkin! try theserecipes Harvest Pumpkin Soup Ingredients • 2 small sugar pumpkins • 3 cups chicken stock • ¾ cup heavy whipping cream • ¼ teaspoon ground nutmeg • ½ teaspoon ground sage • 1 ½ teaspoons salt • 4 tablespoons sour cream Directions 1. Preheat oven to 400 degrees F. Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non- stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins. 2. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream. Chef John's Pumpkin Pancakes Ingredients • 2 cups all-purpose flour • 2 tablespoons brown sugar • 1 tablespoon white sugar • 2 teaspoons baking powder • 1 teaspoon baking soda • ½ teaspoon salt • 1 cup pumpkin puree • 1 teaspoon ground cinnamon • ½ teaspoon ground ginger • ½ teaspoon ground allspice • 1 egg • 1 ½ cups milk • 2 tablespoons vegetable oil • 2 tablespoons lemon juice • 2 teaspoons grated lemon zest • 1 teaspoon vegetable oil Directions 1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate. 2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.) 3. Coat skillet with 1 teaspoon vegetable oil over medium heat. 4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side. Spicy Pumpkin Spice Latte Ingredients • 1 cup unsweetened vanilla-flavored almond milk (or regular milk if desired) • ½ cup pumpkin puree • 1 tablespoon vanilla extract • 1 tablespoon white sugar, or to taste • 1 ½ teaspoons pumpkin pie spice • freshly ground black pepper to taste • 10 fluid ounces hot strongly brewed coffee • 2 tablespoons whipped cream, or more to taste • 1 pinch pumpkin pie spice, or to taste Directions 1.Whisk milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons pumpkin pie spice, and pepper together in a small saucepan over medium-high heat. Cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide mixture between 2 mugs. 2. Slowly pour coffee into each mug. Top with whipped cream and pinch pumpkin pie spice. Courtesy allrecipes.com