The Captivating Culinary Delights of Saint Germain Catering

The Coffee-Free Pumpkin Recipes Catering Companies Love

Pumpkin Soup
Tired of pumpkin spice lattes yet? The yearly march of the all-mighty PSL is almost a seasonal rite of passage these days, but sticking to spicy-sweet coffee drinks as the sole source of your pumpkin passion this fall would be a huge mistake. The luscious mouthfeel and surprisingly versatile flavor profile lend themselves to a vast variety of culinary applications, hence the gourd’s massive popularity with restaurant chefs and catering companies alike.

Here are a few of our favorite recipes and some how-to tips to help your cookery along.

Creamy Pumpkin Soup With Grilled Cheese Croutons

This pumpkin soup recipe from Delish is a stellar alternative to plain old tomato, and the crunchy crouton-inspired topping will delight kiddos and adults alike. Serve a full bowl as the centerpiece to a fall meal or settle for a cup as a rich and satisfying afternoon snack.

Stuffed Pumpkin

This recipe for Pumpkin Stuffed with Everything Good comes from no less an authority than Martha Stewart herself. If that isn’t a positive enough omen, the ingredient list stocked with everything from garlic to bacon to cheese should get your tummy rumbling. Bonus? This beauty makes one heck of a presentation!

Holiday Catering Menu

Pumpkin Gnocchi

Trade in stodgy white pasta for these fluffy, scrumptious pumpkin gnocchi, and your family’s weekly Italian night will never be the same. If you’ve never made gnocchi, don’t be scared; they’re surprisingly easy to get the hang of, and you don’t need a special pasta rolling machine or even a gnocchi board to get the right shape and texture. This recipe’s addition of nutmeg and sage lends the dish an even more seasonally appropriate note, and the kids can help with the rolling of the dough.

Crunchy Herbed Pumpkin Seeds

Once you rescue your seeds from the inside of your pumpkin, strip away the pulp — no need to rinse! Toss the seeds with a spritz of olive oil, a sprinkling of kosher salt, freshly cracked pepper and a generous pinch each of dried thyme, oregano, rosemary and Parmesan cheese. Spread on a greased baking sheet and roast at 300ºF for about 30-40 minutes or until crispy, turning at least once along the way.

Other delicious spice combinations to try?

  • Cinnamon Sugar
  • Garlic, Chile and Lime
  • Ranch (use one of the dry dip/dressing seasoning packets)
  • Honey Chipotle
  • Pumpkin Pie Spice (of course)
  • Mexican Hot Chocolate (cocoa powder, cinnamon, sugar and a dash of cayenne pepper)

Pumpkin Preparation Tips from One of Your Favorite Catering Companies

Interested in using fresh pumpkin for your fall-infused recipes instead of the canned stuff? You can’t beat pre-prepped squash when convenience is of the utmost importance, but there is something extra zingy about cooking with pumpkin you’ve processed all on your own. The flavor is deeper, the texture more interesting, and you’ll have those cool all-natural containers to use as serving vessels or decorations.

  • Buy a pumpkin that’s meant to be cooked. The decorative ones can be quite fibrous, hard to cut and a bit lackluster in the flavor department.
  • To roast pumpkin, remove the seeds, cut the pumpkin into smaller pieces and place in an oven-safe dish with enough water to cover the bottom. Roast at 325ºF until you can easily pierce the pumpkin’s flesh with a paring knife.
  • You can also boil or steam your pieces of pumpkin for a more neutral flavor.
  • If that’s too much effort with family and friends descending for the holidays, catering companies can help — especially Saint Germain. We’re here to create memorable meals so you can concentrate on entertaining instead of chopping, sautéing and tending to those pesky post-meal dishes.
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