Pumpkin aplenty: Favorite fall flavor works with soups, pasta, cookies and more

Finally! My long-awaited reward has arrived -- fall. As I see it, fall is my reward for surviving yet another hot and humid summer in Middle Georgia.

Fall is my favorite season, signaling a time of fun with close friends.

October, in particular, is special to me because it’s when I take a bit of a break before a season full of holiday cooking classes at Robinson Home (the gourmet kitchen store in downtown Macon) and a busy catering schedule of my own. In October, I’m able to enjoy two annual retreats and mini-vacations.

My first break is enjoyed with my “sisters” from Carson-Newman College (now University). We get together the second weekend of October for a girls get-away. We’ve been doing this for the last 10 years or so (I’ve lost count) and simply embrace the time together.

We’re still great friends and even though we don’t get to see each other nearly as much as we would like, when we’re together its like the years have simply disappeared.

Carson-Newman University is a relatively small Baptist college nestled in the beautiful mountains of east Tennessee. My “sisters” and I were known as “Heaven’s Devils” -- I’ll let you figure that one out! (Ha!) We left our mark on Carson-Newman, and it most definitely left its mark on us. We’re still the “same sweet girls.”

My second break comes later in October as my closest girlfriends and I go to Stone Mountain for the Country Living Magazine Fall Fair -- a three-day weekend event that’s a mecca for enthusiasts of antiques, crafts, folk art and so much more. There’s so much going on!

Different stages showcase cooking demonstrations, crafting demonstrations and decorating DIY projects. My girls and I are so excited this year because Ree Drummond (aka the Pioneer Woman) will be there doing a cooking demonstration and signing her latest cookbook.

The weekend at this great show and the time spent with my girls rejuvenates me and enlivens my spirit. I come away so eager to soar into the holidays. There’s always so much I want to do. I seriously regret that there are only 24 hours in a day and that we have to spend at least one-forth of that time sleeping -- what a waste!

Want to know what else I love about fall? The flavors of fall! Today my recipes all showcase pumpkin. I love cooking and baking with pumpkin because it’s so very versatile -- sweet or savory, you decide.

My recipe for Cheese Tortellini with Italian Sausage Pumpkin Alfredo Sauce is easy enough to prepare as a weeknight meal and extravagant enough for fall entertaining.

Creamy Pumpkin Bisque is super-yummy and not too rich, like many bisques tend to be. It’s very seasonal and so tasty. Think about doing this as a first course for your Thanksgiving dinner or enjoy it on a cool evening along with a grilled cheese sandwich.

Any devotees of Pumpkin Spice Lattes from Starbucks (who me?!)? Try my version of the famous PSL and save yourself some time in line at Starbucks -- and quite a bit of change as well.

Need a sweet treat to go along with that Pumpkin Spice Latte? Orange Glazed Pumpkin Spice Cookies will keep you smiling. As a drop cookie, they are quite simple and quick to make and will be a welcome hit at fall festivals and bake sales.

Happy fall y’all!

TEDDI’S RECIPES

Cheese Tortellini with Italian Sausage Pumpkin Alfredo Sauce

1 pound mild Italian sausage, cut into 3/4-inch rounds

2 tablespoons unsalted butter

2 small shallots, minced

2 cloves garlic, minced

2 teaspoons dried poultry seasoning

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

1 (15-ounce) can pure pumpkin

1 1/2 cups chicken stock

1 cup heavy whipping cream

1 cup finely grated Parmesan cheese, plus more for garnish

1/4 cup minced fresh parsley, for garnish

Kosher salt or sea salt

2 (9–ounce) packages cheese ravioli

Serves six.

In a Dutch oven over medium-high heat, cook sausage and then reduce heat to medium and cook sausage until done. Drain sausage and transfer to a paper towel-lined plate. Wipe out any remaining drippings and place pot back on stove.

Place butter in the pot, and sauté the shallots until wilted but not beginning to brown. Add garlic and sauté briefly. Stir in the seasonings.

Whisk together the chicken stock, whipping cream and pumpkin. Add to the pot and bring to a gentle boil, stirring often. Whisk in the Parmesan cheese. When cheese has melted into the sauce, stir in the previously cooked Italian sausage. Check seasoning and add additional pepper and salt, if desired.

Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

Add the cooked ravioli to the pot with the sauce and stir gently to coat the pasta, adding some of the reserved cooking water to loosen, if necessary.

Garnish each serving with additional Parmesan and parsley.

Creamy Pumpkin Bisque

1/4 cup butter

2 cups chopped onion

1/4 cup chopped shallots

1 tablespoon minced fresh ginger root

1/4 cup all-purpose flour

3 cups chicken broth

1/2 cup apple juice concentrate

1 (15-ounce) can pure pumpkin

1/2 teaspoon ground thyme

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

Additional heavy whipping cream, optional garnish

Fresh thyme sprigs, optional garnish

Serves four to six.

In a small saucepan, sauté the shallots, onion and ginger in melted butter until tender. Stir in flour until blended. Cook, stirring constantly for 2 minutes. Gradually stir in broth and apple juice concentrate. Bring to a boil, stirring often.

Whisk in the pumpkin and seasonings. Return to a boil. Reduce heat to low. Cover and simmer for 10 minutes.

Add the cream and vanilla, whisking well and heating until very hot -- but do NOT allow to boil.

Drizzle individual servings with additional cream and garnish with thyme sprigs.

Pumpkin Spice Latte

2 cups whole milk

1/4 cup pure pumpkin puree

1/4 cup caramel ice cream topping (plus additional for garnish)

1/2 teaspoon pumpkin pie spice, plus more for sprinkling

1/2 teaspoon pure vanilla extract

1/2 cup hot espresso or double-strength brewed coffee

Sweetened whipped cream, for serving

Freshly grated nutmeg, for garnish

Serves two.

Combine the milk, pumpkin puree, caramel topping, pumpkin pie spice and vanilla in a medium microwave-safe bowl. Heat until VERY hot. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Divide the espresso or double strength coffee into two large mugs. Add the foamed milk.

Top with the sweetened whipped cream, then garnish each serving with a drizzle of caramel sauce and dusting of nutmeg.

Orange Glazed Pumpkin Cookies

COOKIE:

1 cup unsalted butter

1 cup sugar

1 cup cooked, pureed pumpkin (fresh or canned)

1 egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup walnuts, coarsely chopped

1 cup raisins

ICING:

3 cups sifted confectioners’ sugar

3 tablespoons orange juice concentrate, thawed

1 teaspoon vanilla

To make cookies: Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy, 3-5 minutes. Add pumpkin, egg and vanilla and blend well.

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins.

Drop into tablespoon-size mounds onto a parchment covered baking sheet, about 2 inches apart. Bake 12-15 minutes, or until golden.

Place cookie sheet on a cooling rack. Transfer cookies from parchment to cooling rack and let cool thoroughly

To make icing: Combine ingredients and whisk until smooth. Drizzle over warm cookies.

Let cookies stand until glaze is firm and cookies have cooled thoroughly.

Store airtight at room temperature for up to three days.

This story was originally published October 6, 2015 at 10:45 PM with the headline "Pumpkin aplenty: Favorite fall flavor works with soups, pasta, cookies and more ."