My friend and I suddenly noticed the proliferation of pumpkins in our neighbourhood this past week. It seems as though Halloween has come early and many have already placed uncarved pumpkins on the lawn in honour of the season. I'm not going to lie...I wanted to nab a couple of particularly yummy looking ones to try out one or both of the recipes below. But I'm a law abiding girl so I didn't.

While I'm preparing to make a nice big roast this Sunday, I will be dropping in to the farmers market to pick up some pumpkin for Monday's dinner. If you make these recipes let me know how they come out!
<p style="text-align:center;"><img class="aligncenter" style="border:0 none;" src="http://www.remain-silent.com/cm/myplate/recipes/pumpkinsoup.jpg" alt="pumpkin soup" width="440" height="400" />
<strong>
Thai Pumpkin Soup</strong></p>
<strong>Ingredients</strong>

* 1 tablespoon vegetable oil
* 1 tablespoon butter
* 1 clove garlic, chopped
* 4 shallots, chopped
* 2 small fresh red chili peppers, chopped
* 1 tablespoon chopped lemon grass
* 2 1/8 cups chicken stock
* 4 cups peeled and diced pumpkin
* 1 1/2 cups unsweetened coconut milk
* 1 bunch fresh basil leaves

<strong>Directions</strong>

In a medium saucepan, heat oil and butter over low heat.
Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic).
Stir in veggie stock, coconut milk, and pumpkin; bring to a boil.
Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer.
Serve with basil leaves and a swirl of sour cream.
<a href="http://allrecipes.com//Recipe/thai-pumpkin-soup/Detail.aspx">recipe by brigit via all recipes</a>

That was definitely a nice twist to a soup that can be so plain. If you have a sweet tooth this weekend, you might want to take a crack at this one instead:
<p style="text-align:center;"><img class="aligncenter" style="border:0 none;" src="http://www.remain-silent.com/cm/myplate/recipes/pumpkin-flan.jpg" alt="pumpkin flan" width="440" />
<strong>Pumpkin Flan</strong></p>
<strong>Ingredients</strong>

* Cooking spray
* 2/3 cup sugar, divided
* 1/2 cup whole milk
* 1/4 cup evaporated milk
* 2 eggs

* 2 egg yolks
* 1 teaspoon vanilla extract
* 1/2 teaspoon grated nutmeg
* 1 teaspoon ground cinnamon
* 3/4 cup solid-pack pumpkin
<strong>
Directions</strong>
Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes.

Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Preheat oven to 350 degrees F.

Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm.

Meanwhile, bring about 4 cups water to a boil and keep hot.

Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture.

Then fold into evaporated milk.

Divide filling among ramekins, then place baking sheet in oven.

Pour hot water into baking pan until it reaches halfway up the sides of the ramekins.

Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.
<a href="http://www.cookingchanneltv.com/recipes/ellie-krieger/pumpkin-flan-recipe/index.html">recipe by ellie krieger</a>

Miam miam! A little bit of Asia and a little bit of LatAm..when it comes to food I embrace ALL cultures! Enjoy!

<em>soup image from <a href="http://www.bbcgoodfood.com">bbc good food</a>, flan image from <a href="http://www.thedailygreen.com/">the daily green</a></em>