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Halloween With Sanchez Elementary School

On Thursday, October 27, we hosted a group of students from neighboring Sanchez Elementary School for a pumpkin carving (and pumpkin eating!) party.


We supplied the kids with paint, kid-friendly carving tools and pasting materials for carving and decorating their pumpkins.


Afterwards, the kids feasted on pumpkin soup, roasted pumpkin seeds, Mexican candied pumpkin and cheese and pumpkin pizza cooked by Chef Adam. (See below for recipes!)
Students took home the seeds from their pumpkins, along with pumpkin recipes and a few fun facts about pumpkins.


The pumpkins went on display around our restaurant through Halloween, giving families and friends the chance to see their kids’ spooky creations!
Starbelly’s Pumpkin Soup
2 whole Sugar Pie Pumpkins
1 quart vegetable or chicken stock
1/2 cup butter
1/2 onion
1 rib celery
1 large carrot
1/3 cup maple syrup
Dash of nutmeg
Salt to taste
1 thumb fresh ginger root
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp, discarding the skin, then Scoop flesh into a bowl. Set aside.
In a pot, heat up the butter, and saute the onions, carrotts, celery and ginger until soft, add the pumpkin flesh with the stock and maple syrup until simmering. Then transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add nutmeg, any salt needed then blend again.
Roasted Pumpkin Seeds
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Mexican Candied Pumpkin
2 ½ lb pumpkin, seeded only and cut into 2-3 inch chunks
2 c water
½ lb piloncillo (or 1 c brown sugar + 2 Tbsp molasses)
1 orange, zest and juice
2 cinnamon sticks

In a medium saucepan simmer water, piloncillo, orange zest and juice, and cinnamon until the piloncillo is dissolved. Add the pumpkin pieces and bring the mixture to a boil. Reduce the heat to low and simmer, covered for a half hour. Remove the lid and simmer for an additional hour to hour and a half, until the pumpkin is incredibly tender and the sauce is reduced to a glaze. Serve warm with ice cream or whipped cream, if desired.
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