Although the temperatures are high now, before you know it, fall will arrive. Currently, many of us in the Chicago area are enjoying the warm weather, but that doesn’t mean that we’re not looking forward to fall. At our pumpkin patch, we are gearing up to welcome visitors in just a few short months and we have some amazing stuff in store.
But in the meantime, we’re enjoying pumpkins in any way we can. As a matter of fact, in our last blog post, we shared three of our favorite pumpkin recipes in the form of pumpkin pie, pumpkin cookies, and pumpkin cupcakes. In today’s post, we’d like to offer a little more of the same, because after all, who couldn’t use more pumpkin in their lives? Keep reading for a few of our favorite savory dishes that use pumpkin as an ingredient.
Bengtson Farm Recommends…
Taste of Home’s recipe for Pumpkin Soup is ideal for those who want a little something to remind them of fall without going overboard. Perhaps best of all, it’s an incredibly easy recipe to prepare thanks to the fact that it can be made in around 20 minutes.
One reviewer notes that “this recipe is a keeper” while another recommends trading the nutmeg for thyme and parsley, as well as omitting the sugar to get a more savory and hearty flavor. Speaking of which, the recipe is incredibly easy to modify, ensuring that no matter what type of taste you prefer, you can make a few easy changes and end up with a delicious soup no matter what.
The Roasted Pumpkin recipe from Martha Stewart’s website is also a real treat, and it’s as simple as can be. All you do is preheat your oven to 400 degrees, cut the pumpkin in half and remove the seeds, drizzle it with some olive oil and seasoning, and bake it for half an hour or 45 minutes, cut side down. It doesn’t get much easier than that!
The end result is delicious and simple, making it the ideal snack to get in the mood for fall.
Of course if you prefer something a little more hands-on, utilizing this recipe as a basis for others is the way to go. As a matter of fact, if you’re up for something a little different, you can also enjoy Martha Stewart’s recipes for Roasted Pumpkin Wedges with Sage and Indian-Spiced Pumpkin, respectively. The good news is that no matter which route you go, you’re in for a flavor-filled dish that’s sure to please.
Pumpkin Waffles with Maple Walnut Apples
Once again, the team at Food Network has come up with a winner in the form of their recipe for Pumpkin Waffles with Maple Walnut Apples. Whether you make just the waffles and top them with your favorite butter or maple syrup or you go all in and make the maple walnut apple topping as well, you, friends and neighbors, are in for quite a treat. Either way, our suggestion is to top them with a bit of whipped cream as well for the perfect sweet and delicious breakfast experience.
Whether you make these waffles for breakfast, brunch, or brinner, our advice is to make plenty of extras because trust us when we say that you’re going to have a hard time not coming back for more!
Just be sure to take Food Network’s advice (“try to resist the temptation to open the waffle iron too soon [because] steam will puff out of the iron while the waffles cook, and when this stops the waffle is cooked”) and you’ll be all set.
Plan a Trip to Our Pumpkin Patch Today
Whether it’s a family tradition to mozy on out to our pumpkin patch (which is about 40 miles outside of Chicago, by the way) or this is your first time hearing about us, now is the time to plan your trip to visit Bengtson Farms this year!
We have plenty of great attractions in store, and as always, there will be plenty of great food, including our apple cider donuts. We have everything you need to plan your visit, so take a look around and we’ll see you this fall.