There’s much more to pumpkin than pie. In this class, transform your fall decor into good [savory] eats. We have so many pumpkin possibilities, we had a hard time choosing the menu. So we are offering two separate classes for double the recipes.

• November 8th: Soups, Salads and Seeds (NEW DATE!)

• November 10th: Plates Big and Small

Join for one or both. Either way, you’ll learn how to break down and cook a whole pumpkin, including seeds. Learn when to peel and when it is not necessary. Distinguish between varieties of pumpkins and squash and choose the right one for the dish you are making. Uncover the history of pumpkins in North American cuisine and culture, their nutritional benefits and most importantly, how to cook pumpkin every which way that doesn’t require pumpkin spice. We’ll practice putting pumpkin into a variety of savory dishes in this two part class.

But, don’t worry, we'll also answer your questions about baking with pumpkin too, and share all of our favorite uses for pumpkin, both sweet and savory, if you’d like. I’ll also share my tips for extending its life so that you can enjoy the non-canned variety year-round.

In Plates Big and Small, you will make:

• Roasted Chipotle Pumpkin and Black Bean Tacos with Runny Eggs & Pepita Salsa Macha

• Pumpkin Wontons in Sichuan Chili Oil

• Lasagna with Pumpkin Bechamel and Fried Sage

All of the recipes in this class are vegetarian and can be made vegan and/or gluten free with a few substitutions and little sacrifice of flavor and texture.

In Soups, Salads & Seeds, you will make:

• Caramelized Pumpkin & Kale Salad with Roquefort, Hazelnuts, Cranberries and Cranberry Vinaigrette

• Creamy Madras Curry and Pumpkin Soup with Frizzled Leeks

• Tamari & Ginger Roasted Pumpkin Seeds

All of the recipes in this class are 100% plant based and gluten free.

This is a virtual hands-on class. There is some prep required for this class. You’ll receive a detailed list of ingredients, materials and prep instructions at least 1 week before class. No special tools or equipment required, but a high speed blender is highly recommended for the soup.

Recordings are made available after class.

$29 per class or $50 for both. Your entire household can join.

Banner photo by Jill at The Copper Spoon Collective