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Speaker 1: Hey, it's Neil Savedri.

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Speaker 2: You're listening to kfi EM six forty the four Report

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Speaker 2: on demand on the iHeartRadio app.

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Speaker 1: Okay, now I know exactly where we are.

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Speaker 2: Hey ah, hey Kayla, Yes, Neil, what's a vampire's favorite fruit? Hm?

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Speaker 1: I can't, I can't think of anything. I'm sorry.

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Speaker 3: I just felt like, you know, I heard the line before,

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Speaker 3: so we could have just gave me the punch.

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Speaker 1: But it's fine, a neck terrain, a blood orange.

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Speaker 3: Okay, that one's good. That one's yeah, that's it. Start

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Speaker 3: all right.

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Speaker 2: I am your well fed host, Neil Savador, Thanks for

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Speaker 2: hanging out. It's the holiday season. I just I've wanted this.

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Speaker 2: I really want this. I like the smells and the

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Speaker 2: sights and the sounds and all of it into Thanksgiving,

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Speaker 2: into Christmas, into the New Year, and so the flavors

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Speaker 2: that them out, pumpkin being one of them, and not

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Speaker 2: just the pumpkin spice. People don't understand that pumpkin spice

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Speaker 2: doesn't have pumpkin in it. Did you just learn something,

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Speaker 2: miss Kayla?

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Speaker 1: Well? What you It's not thought it was pumpkin.

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Speaker 2: No, it's the spices you put into pumpkin puree. When

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Speaker 2: you're making pumpkin pie.

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Speaker 3: So the spices that go in the pumpkin spice isn't

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Speaker 3: even made from pumpkin.

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Speaker 1: No, I think that should be illegal.

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Speaker 2: You know that poultry spice isn't actually made from chicken ltry.

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Speaker 2: So a lot of people get it confused. It's a

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Speaker 2: mix of spices that you add to pumpkin to make

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Speaker 2: pumpkin pie. And you used to get them all separately.

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Speaker 2: You've got some nutmeg in there, some cloves, cinnamon, these

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Speaker 2: types of things, right, and they're in uh, you know,

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Speaker 2: different parts, and that's what you use, and that's what

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Speaker 2: goes in into everything. But a lot of people don't

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Speaker 2: understand that there's no pumpkin in it.

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Speaker 1: The star of the show is the pumpkin.

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Speaker 2: And back in the day, you'd get a pumpkin, usually

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Speaker 2: a sugar pumpkin. Not every pumpkin is good for boiling

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Speaker 2: or roasting and pureeing. And so you need a good

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Speaker 2: edible pumpkins, something like a smaller sugar pumpkin, and then

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Speaker 2: you'd you'd roast it and then you'd pure it and

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Speaker 2: you'd get the big chunks out and that's what you'd

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Speaker 2: make your pumpkin pie with when you put the spices in.

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Speaker 2: So nowadays you can go and just buy pumpkin spice

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Speaker 2: which has all the combinations in there. We've talked many

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Speaker 2: times how to put that together. I'll give you know,

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Speaker 2: I'll give you a quick recipe before that when we

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Speaker 2: come back, so that you can have that too. But

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Speaker 2: oftentimes during this time of the year, it hits fall

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Speaker 2: and you see those food those canned pyramids in the

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Speaker 2: grocery store of just the pumpkin puree that we all

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Speaker 2: grew up with, that mom makes or Dad makes your

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Speaker 2: pumpkin pies with, and all of that. Well, if you

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Speaker 2: notice there is so much of that that sometimes you

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Speaker 2: get too much. You have a spare and I thought,

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Speaker 2: you know what, today would be a good day to

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Speaker 2: go through options of other things you can do with

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Speaker 2: purade pumpkin because we get it at the house for

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Speaker 2: making pumpkin soups. Make it straight from the puree. You

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Speaker 2: can add cream, you could add coconut milk to it.

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Speaker 1: You can.

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Speaker 2: I like it with a little and my wife likes

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Speaker 2: it with some Oh gosh, what is the spice that

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Speaker 2: I'm thinking of right now? I'm asking you to guess

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Speaker 2: or are you are you really trying to read my mind?

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Speaker 1: Right now?

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Speaker 2: I was, But I don't think it's an East Indian

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Speaker 2: spy that I'm cuman.

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Speaker 1: No, but that's it again, that.

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Speaker 2: It's a flavor where everybody's screaming at the radio. No,

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Speaker 2: it's a never mind. No, this is horrible radio is

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Speaker 2: we start over? Hey, Kayla, you know.

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Speaker 3: What we're not doing. We're not doing it.

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Speaker 2: How many times we're gonna start today? So you get

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Speaker 2: those cans a pumpkin. Uh, And it's gonna kill me now,

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Speaker 2: it's gonna literally, I'm worse than handle. It's gonna sit there.

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Speaker 2: I'm not gonna be able to Indian masala.

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Speaker 3: No, I'm googling.

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Speaker 1: It's google it. God's killing me right now.

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Speaker 2: It's uh, what does it tastes like?

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Speaker 1: What does it smell like?

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Speaker 2: It's distinct, it's very specific. I can't I cannot tell

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Speaker 2: you why right now. I can't grab it. And I

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Speaker 2: know everybody listening is going screaming it. Right he's a

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Speaker 2: West Indian, right East Indian? Come on, Kayla, we can't

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Speaker 2: google on the radio.

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Speaker 1: We'll figure it out.

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Speaker 2: I'm gonna move forward because now it's bugging me and

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Speaker 2: I have to move forward. So you get these leftover

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Speaker 2: cans of pumpkin puree or they are a good price,

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Speaker 2: and you say, I'm just gonna grab something. We're gonna

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Speaker 2: figure it out. There's some basics. Of course, the pumpkin

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Speaker 2: pie is the first thing everybody uses for it. Pumpkin

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Speaker 2: bread is another one, and Tim Comway's wife, Jennifer, she

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Speaker 2: makes a killer pumpkin bread, very moist, very delicious. We've

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Speaker 2: given the recipe out normally during Thanksgiving time, but if

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Speaker 2: you've had your fill of pies and all those basic things,

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Speaker 2: there is other things. Get this, pumpkin cream, cheese, muffins,

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Speaker 2: pumpkin soup, pumpkin lasagna.

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Speaker 1: Stop it.

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Speaker 2: One of the things I've loved doing with pumpkin is

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Speaker 2: making pumpkin revioli. Y you heard Ray. Pumpkin ravioli is

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Speaker 2: a maze balls. So using these things to make you know,

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Speaker 2: different types of foods is it's more than don't see

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Speaker 2: it just as the pumpkin pie route, because there's so

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Speaker 2: much that you.

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Speaker 1: Can do with a you know, like I said, like

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Speaker 1: a pumpkin soup.

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Speaker 2: So a really simple pumpkin soup you want to put together.

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Speaker 1: You can.

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Speaker 2: Use things like carrots, add carrots to it. Cook carrots

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Speaker 2: and things like that to give it a little sweeter

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Speaker 2: a flavor.

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Speaker 1: If you have a.

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Speaker 2: Stick blender or an immersion blender, that's gonna be the

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Speaker 2: hot tip. So three tablespoons sun salted butter, two carrots

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Speaker 2: thinly sliced. That carrot's going to add a different sweetness

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Speaker 2: level to it. One medium yellow onion, finely chopped, one

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Speaker 2: tablespoon finely chopped garlic, two tablespoons finely chopped peeled ginger,

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Speaker 2: some kosher salt, fresh ground pep of course to taste.

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Speaker 2: Twelve ounces of butternut squash peeled into cubes. Two teaspoons

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Speaker 2: of tomato paste. That's the really dense stuff that comes

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Speaker 2: in what looks like a toothpaste tube. You want half

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Speaker 2: teaspoon smoked paprika, one fifteen ounce can of pumpkin puree,

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Speaker 2: six cups or more of low sodium vegetable roth, heavy

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Speaker 2: cream or sour cream, and then roasted pumpkin seats for

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Speaker 2: the top. But really, do you just put this stuff

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Speaker 2: in a Dutch oven, a heavy pot over medium heat.

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Speaker 1: You melt that butter.

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Speaker 2: You have the carrots, onions, garlic, ginger, season with salt

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Speaker 2: and pepper, covered to cook occasionally until vegetables are tender,

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Speaker 2: about five minutes or so. For that, you add squash,

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Speaker 2: cover and cook, stirring occasionally. Squash is barely for tender

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Speaker 2: about four to five minutes, you add the tomato paste

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Speaker 2: and the paprika. You cook, stirring until the tomato paste

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Speaker 2: is brick red one to two minutes. Then you add

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Speaker 2: the pumpkin puree and six cups of that broth. Partially

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Speaker 2: cover that pot, bring to a boil over high heat.

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Speaker 2: You reduce the heat to medium low. You simmer, stirring

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Speaker 2: occasionally until the squash is very tender about fifteen minutes.

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Speaker 2: You move from the heat. Use that immersion blender I

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Speaker 2: was talking about, blend until smooth. You can also put

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Speaker 2: it into a regular blender. It just is so much

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Speaker 2: easier to do it right there in the pot. You

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Speaker 2: let the soup cool and you blend it in batches,

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Speaker 2: and it just is fantastic. It's really really delicious. You

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Speaker 2: put the cream on top and it's not difficult at all.

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Speaker 2: A couple more recipes I want to get into that

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Speaker 2: pumpkin lasagna, And if you didn't get these, it's really

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Speaker 2: easy to go back and listen to the podcast on

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Speaker 2: KFIAM six forty.

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Speaker 1: Dot com and you can put it all down there,

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Speaker 1: all right.

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Speaker 2: So FOK Report, I'm Neil Svadrier kfi AM six forty.

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Speaker 2: You're listening to the Fork Report with Nil Savedra on

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Speaker 2: demand from kf I A M six forty.

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Speaker 1: Curry curry.

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Speaker 2: I feel like I puffed passed a watermelon curry.

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Speaker 1: Thank you. You guys are the best.

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Speaker 4: Got I love my curry. So yeah, they're so smart

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Speaker 4: people hitting me up from everywhere. I don't know why

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Speaker 4: I blocked it, but curry, Yes, curry is so wonderful,

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Speaker 4: so smoky, and I thought if I started describing it,

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Speaker 4: everybody was gonna say paprika, and we already got that

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Speaker 4: and all the and everything was great, all the stuff,

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Speaker 4: but curry, a pumpkin curry, coconut milk soup is fantastic.

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Speaker 2: And so I was just like, I wish I smoked cigarettes.

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Speaker 2: This would be a time I would I don't regards.

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Speaker 1: Maybe could treat yourself to a.

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Speaker 2: Cigar, I know, but I even stopped smoking cigars. I

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Speaker 2: never smoked cigarettes, but one time, part of a clove

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Speaker 2: cigarette with my buddy when we were young, and we

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Speaker 2: buried it, stuffed it out, buried it on this corner.

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Speaker 2: And whenever we were younger, and he'd say, Man, I

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Speaker 2: just gonna fight my parents. I go meet me at

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Speaker 2: the smoking corner or whatever, and we go over there

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Speaker 2: and sit and talk. But I did smoke scars for

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Speaker 2: a long while. I very much liked them. However, they

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Speaker 2: make your goatee stink and your skin stink. And I

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Speaker 2: love my wife. I wondered to have to smell my beard.

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Speaker 2: They don't make Zelman's beard freshener or anything.

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Speaker 3: Yetelmons is listening, and they make it one.

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Speaker 1: I wonder if I could just open the capsule and

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Speaker 1: rub it on my face.

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Speaker 2: All right, well let's get into food now, okay, So curry.

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Speaker 2: Yes it was curry that I was thinking of. And

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Speaker 2: you're all winners. There's just no reward, but in your heart,

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Speaker 2: look to your closest neighbor, friend or family member.

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Speaker 1: Looked them in the ango I'm a winner, and then

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Speaker 1: walk away. All right.

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Speaker 2: The next one I wanted to get to quickly is

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Speaker 2: a pumpkin lasagna. We're talking for Technique of the Week

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Speaker 2: using and these recipes are on Delish Dot com Delish

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Speaker 2: dot com. You can also listen back to our podcast.

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Speaker 2: But I was perusing a bunch and I found such

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Speaker 2: a nice list there at delish dot com. And it's

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Speaker 2: just ideas for using the pumpkin puree, the can stuff

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Speaker 2: that we find everywhere. So I'm kind of curating the

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Speaker 2: ones that I fell in love with. And this one

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Speaker 2: is really lovely pumpkin lasagna, and this could be used

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Speaker 2: at anytime. I love pasta with pumpkin sauce. I love

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Speaker 2: pumpkin or filled ravioli. They're just really lovely. So I'll

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Speaker 2: go through this quickly. A half cup or one stick

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Speaker 2: of unsalted butter, one on chopped, four cloves of garlic,

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Speaker 2: finely chopped, one teaspoon of cider vinegar, one teaspoon of

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Speaker 2: dried sage. Three fifteen ounce cans of pumpkin puree. Oh,

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Speaker 2: this sounds so good. Two tablespoons pure maple syrup, one

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Speaker 2: teaspoon grated fresh nutmeg, kosh your salt, freshly ground pepper

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Speaker 2: to taste, of course, one large egg, beaten to blend.

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Speaker 2: One fifteen ounce container of rakotta cheese, three cups shredded

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Speaker 2: a fontina divided, three cups shredded mozzarella divided cooking spray,

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Speaker 2: and one pound no boil lasagna noodles. The no boil

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Speaker 2: just makes it easy because you literally out of the

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Speaker 2: box into the dish and they cook very nicely. Marilla

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Speaker 2: Gorilla makes a nice no baked pasta. So I made

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Speaker 2: something very similar to this, and that's why I know

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Speaker 2: these flavors. You preheat the oven to three seventy five.

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Speaker 2: You get that large saucepan over medium heat. You melt

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Speaker 2: the butter, the onions, the garlic. You cook, stirring occasionally.

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Speaker 2: It gets all that fragrant, lovely yumminess. It softens down

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Speaker 2: about seven minutes. You add that apple cid or vinegar.

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Speaker 2: You cook, stirring until mostly evaporated. About four minutes it

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Speaker 2: stirring in the sage. You add pumpkin syrup and nutmeg.

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Speaker 2: Season with the salt and pepper. You cook, stirring it

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Speaker 2: until it's all warmed through about five minutes. Then in

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Speaker 2: medium bowl you stir egg the ricatta, the two cups

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Speaker 2: of fontina, and two cups of mozzarella until combined. You

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Speaker 2: grease that thirteen by nine baking dish could be glass.

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Speaker 2: Whatever you use for your lasagna. Use that cooking spray

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Speaker 2: smear a thin layer of pumpkin mixture on the bottom,

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Speaker 2: just like you would with your red sauce.

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Speaker 1: When making a lasagna.

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Speaker 2: Cover with about one quarter of noodles, top with one

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Speaker 2: third of the cheese mixture mixture. Spread one third of

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Speaker 2: the remaining pumpkin mixture over the cheese mixture. Oh my god,

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Speaker 2: this sounds so good. Followed by a layer of noodles

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Speaker 2: and another layer of cheese. Repeat one more time. Finish

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Speaker 2: with the remaining pumpkin mixture and a layer of noodles.

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Speaker 2: You want to sprinkle noodles with remaining one cup of

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Speaker 2: fontina and one cup of mozzarella. You cover the dish

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Speaker 2: with foil, bake thirty five minutes, uncover, increase the temperature

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Speaker 2: to four hundred. Uncover the dish, and continue to bake

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Speaker 2: until cheese on top is melted about twenty minutes, and

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Speaker 2: then you want to let it sit. I personally think

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Speaker 2: lasagnas are better the next day, but in this case,

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Speaker 2: you know, as soon as it firms.

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Speaker 1: Up a bit, you can eat it and enjoy it.

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Speaker 2: But those were two fun recipes to me that I

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Speaker 2: thought might be a little different there's all kinds of

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Speaker 2: other things out there like pump pumpkin ravioli, pumpkin and binadas,

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Speaker 2: and it just is the season for you know, trying

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Speaker 2: some of these. You can do it in enchiladas as well,

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Speaker 2: all kinds of fun different combinations that you can use

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Speaker 2: for the holidays with that pumpkin puree that you find

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Speaker 2: in the cans everywhere about now, all right, stick around.

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Speaker 2: We've got many guests that I want to introduce you

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Speaker 2: to a lot of fun things, including talking decorating your

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Speaker 2: house for Halloween and carving pumpkins. So go know where.

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Speaker 2: It's the Forkerport on neil Sevadra kfi Am six forty